Free Recipe Bbq! Barbecue Favorites

Recipe Type: L Recipes

Recipe Preparation: boil

Cooking Ingredients for Bbq! Barbecue Favorites Recipe

1 Jalapeno pepper; seeded and
; or more to taste
1 Red onion; thinly sliced
2 ts Freshly ground black pepper
2 tb Grape jelly
6 tb Hot-pepper jelly; or
1/3 c Red wine
6 tb Chopped fresh cilantro
One lemon; juice of
2 lb Beef round; cut into 1 1/2-
; 2-inch cubes
2 lg Onions; cut into eights
1 c Ketchup
2 tb Apple cider vinegar
1 tb Brown sugar
1 tb Whole grain mustard
1 tb Dry mustard
2 tb Worcestershire sauce
12 ts Red pepper flakes
1/2 ts Black pepper
1/2 c Water
1 ts Paprika
1 ts Chili powder
2 md Zucchini; cut into 1/2-inch
; cubes
1 Red bell pepper; cut into 1
; cubes
1 Yellow bell pepper; cut into
; cubes
1 Green bell pepper; cut into
; cubes
3/4 lb Button mushrooms; washed
2 Medium-sized vidalia onions;
-cut into eights,
; leaving root
; intact, up to 3
4 Japanese eggplants; cut into
; slices
Olive oil
Salt and freshly ground
-black pepper; to taste
1 c Chopped fresh mixed herbs;
-parsley, chives,
; basil, thyme

Bbq! Barbecue Favorites Preparation

**Skewered Beef and Onion Marinade** Mix together the jalapeno pepper, onion, jellies, wine, cilantro and lemon juice in a bowl. Add beef and toss well. Marinate for at least three hours in refrigerator. Bring beef to room temperature before grilling. Preheat the grill. Thread beef and onion alternately on metal skewers. Grill over high heat for approximately 10 minutes, turning a quarter turn every two to three minutes until the meat is brown. Or until done according to personal preference. Let rest for two to three minutes before serving. Serve on achiffonade of romaine. **Old-Fashioned Barbecue Sauce** Mix all the ingredients together in a non-reactive saucepan. Bring to a boil. Reduce the heat and simmer for 15 minutes. Store in a glass jar in refrigerator for up to four weeks. **Grilled Garden Vegetables** 2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cut into 1 1/2-inch cubes 1 yellow bell pepper, cut into 1 1/2-inch cubes 1 green bell pepper, cut into 1 1/2-inch cubes 3/4 pound button mushrooms, washed 2 to 3 medium-sized Vidalia onions, cut into eights, leaving root intact 4 Japanese eggplants, cut into 1 1/2-inch slices olive oil salt and freshly ground black pepper to taste 1 cup chopped fresh mixed herbs (parsley, chives, basil, thyme © 1997 Janeen Sarlin, The New Meat Lover”sCookbook Notes: BBQ! Barbecue Favorites Summer is here so let”s really break in that grill! Invite the neighbors over ”cause it”s gonna be a bonanza! Our Home wants you to grill safely, so read the safety tips first! © 1997 Lifetime Entertainment Services. All rights reserved. Formatted using MC Buster by Barb at PK continued in part 2

Cooking Temperature:

Recipe Serves: 1

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