Grilled BBQ Chicken
1 whole Chicken,
cut into 8 pieces
1½ gallons Water
2 Tbsp. Kosher Salt
3 cloves Garlic		 Method:
Add water, salt and garlic to a large stockpot and place over medium high heat. Allow to come to a low boil. Add chicken and simmer for 15 to 20 minutes. Remove chicken. Allow to cool. For best results, toss chicken in your favorite BBQ sauce or marinade for at least 2 hours before grilling. Use top grill in BBQ.
Grilled Vegetables
Ingredients:
2 Carrots
8 oz Mushrooms
1 Yellow Onion
1 Red or Green Bell Pepper
1 small head Broccoli
Add any other vegetables		 Method:
Large cut all vegetables so they will sit on top of your BBQ grate. Whisk together vinaigrette – toss vegetables – marinate 15 minutes
to 2 hours.
Grill on medium heat.
Ingredients for vinaigrette:
3 Tbsp Balsamic Vinegar
1 Tbsp Oil
1 Tbsp Fresh Rosemary
1 Tbsp Fresh Thyme
1 Tbsp Fresh Oregano
3 cloves Garlic, minced
Salt & Black Pepper
Dutch Oven Roast - Serves 4-6
Ingredients:
4 lbs Top Sirloin
or Bottom Round Roast
5 medium Idaho Potatoes
4 Carrots, cut approx. 3” in length
2 Yellow Onions, cut into quarters
4 whole cloves Garlic
1 Beef Bouillon Cube
1 Tbsp Oil

Method:
Glaze inside of dutch oven with oil; add meat; cover with vegetables. Add bouillon cube and approximately 2 to 3 cups of water (enough so there is about 1” of water covering the bottom of the pot). Bury in coals and cook for 3 hrs.

Other Recipe Links

Father's Day 2006
Live on FOX 10 on June 13th

Mother's Day 2006

Crown Pork Loin

Corned Beef

Steak Diane
Pan Fried Fish Breading
Ingredients:
1½ cups All-Purpose Flour
1 cup Corn Meal
3 Tbsp Corn Starch
½ Tbsp Granulated Garlic
1 tsp Salt
½ tsp Black Peppers
Method:
Mix all ingredients from above together. Dredge fish in breading. Fry in ¼” of cooking oil.

For a thicker batter, dip fish into breading, then into a milk & egg mixture and then back into the breading before frying.