Grilled Ahi Steaks

2 (8 oz) yellow fin tuna steaks

Marinade:

1 cup soy sauce
1/2 cup lemon juice
2 cloves crushed garlic (1 per steak)
4 tablespoons extra virgin olive oil
small amount of sea salt, to taste
fresh ground black pepper, to taste

In a shallow 9 X 13 inch glass dish, prepare all of the marinade ingredients. Remember, if you have more than 2 8 oz tuna steaks, you might need to adjust the ingredients to marinate. Marinate both sides (dredge steaks and get marinade on both sides). Let sit in refrigerator for 30 minutes before grilling. *Soy sauce will overpower tuna if you marinate for too long!

Light the grill while tuna is marinating. Once coals are white (rougly 30 minutes) spread them and clean the grill, then wipe with oil so steaks don't stick.

Grill for 4 minutes or less per side for 1 inch steaks, depending on how you like them. Steaks should be firm with pink in the middle. If you prefer steaks to be more rare, grilling time should be 2 1/2 minutes on each side.

BBQ Ribs with Mustard Marinade 030710

country style beef spare ribs
1/3 c. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme, Worcestershire sauce and pepper. Pour over country style beef ribs in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25 minutes.

Grilled Shish Kabobs

3 lbs. round steak
3 large onions
3 large green, red or yellow peppers
1-2 lbs. fresh mushrooms, washed and stems removed
1 (8 oz.) bottle red Russian salad dressing
1 (8 oz.) bottle Italian salad dressing
1/2 c ketchup
1/4 c prepared mustard or honey mustard
salt and pepper to taste
1 c. red wine (optional)
3 tbsp. Worcestershire sauce
bamboo or metal skewers

Combine salad dressing, ketchup, mustard, wine, salt and pepper and Worcestershire sauce in large bowl. Mix well.

Trim meat and cut into 2 inch pieces. Peel onions and cut into 2 inch pieces. Trim peppers and cut into 2 inch pieces.

Add meat, onions, peppers and mushrooms to salad dressing mixture. Toss to coat. Mixture may be refrigerated in bowl or poured into large Ziploc type bag. Marinate in mixture for 24 hours, turning occasionally.

If using bamboo skewers, soak them for 30 minutes in water to prevent burning. Remove meat and vegetables from marinade, reserving marinade. Thread meat and vegetables on skewers, alternating meat and peppers and mushrooms. Allow a little space between each piece so they will cook thoroughly. Place remaining marinade in small saucepan over medium heat and boil for several minutes.

Place on hot grill or in broiler. Will take about 15-20 minutes depending on desired doneness. Baste with marinade and serve a bowl at the table.

Serves 6.

Foil Roast Grilled Vegetables

Cauliflower
Mushrooms
Carrots
Squash
Zucchini
Snow peas
Onion
Potatoes
Green pepper
Red sweet pepper
Broccoli
1 stick butter
1/4 c. water
Salt & pepper to taste

Use fresh vegetables only. Make a sealed pouch from 2 large pieces of foil. Leave one end open. Put ingredients in and seal. Cook on medium heat for 15 minutes. Turn and cook 15 minutes more. Take from grill, place pouch in deep pan before opening.

I make this for large family cook-outs, but recipe can be adjusted to the amount you need.