Spunky Shoulder Slices

Servings: 5-6 people

Ingredients:

1 ½ cups orange juice

½ cup vinegar

¼ cup brown sugar

2 tablespoons clove

1 tablespoon dry mustard

1 tablespoon ginger                    

1 tablespoon molasses

2 tablespoon brandy, if desired

1 ½ pound smoked boneless pork shoulder butt

Spiced apple rings

Method:

Mix all ingredients accept meat and apple rings with rotary beater. Cut meat into ¾ - inch slices. Place meat in shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce, reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 – 18 minutes or until well done, turning and basting frequently with reserved sauce.

·        To compliment these piquant pork slices, serve mounds of potato salad and spices apple rings or Grilled Cinnamon Apples (Below)

Grilled Cinnamon Apples:

Core 6 medium baking apples; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown sugar and cinnamon. Cook 5-10 minutes longer or until tender.

Spit-Barbecued Ribs

Serves: 4

Ingredients:

3 to 4 pounds pork loin back ribs

1 cup soy sauce

½ cup sherry or pineapple juice

2 tablespoons honey

1 clove garlic

½ cup honey

Method:

Place meat in plastic bag or shallow glass dish. Mix soy sauce, sherry, 2 tablespoon honey and the garlic; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate 8 hours, turning meat occasionally.

Remove meat from marinade; reserve marinade. Lace ribs on spit-rod; secure with holding forks. Check balance by rotating spit in palms of hands. Arrange medium hot coals at back of firebox; place foil drip pan under spit area.

Cook ribs on rotisserie 1 ½ to 2 hours or until done, basting frequently with reserved marinade. Brush ribs with ½ cup honey during last 30 minutes of cooking. Add coals when necessary to maintain even heat.

·         Make a meal of succulent, honey-glazed ribs, chilled potato salad and a platter of icy crisp relishes, topped off with strawberry shortcake.

Mexican Chicken Legs

Serves: 4

Ingredients;

1 can (8 ounces) tomato sauce

1 tablespoon parsley flakes

1 tablespoon sugar

1 teaspoon salt          

½ teaspoon chili powder

1/8 teaspoon pepper

1/8 teaspoon red pepper sauce

6 chicken legs (drumsticks plus thighs)

Grilled Pineapple (Below)

Method: 

Mix all ingredients accept chicken legs and pineapple. Place chicken bone side down on grill about 4 inches from hot coals. Cook about 40 minutes, turning and brushing frequently with tomato mixture. Serve with grilled pineapple.

Grilled Pineapple:

Select a ripe pineapple. Cut off to, but do not pare, cut pineapple length wise into 8 wedges. Place wedges into baking pan, 13x9x2 inches. Drizzle 3 tablespoons honey over the fruit, let stand for 1 hour, turning occasionally, so wedges are completely coated with honey.

Place skin side down on grill 3 inches from medium coals. Cook 15-20 minutes or until pineapple is steaming hot. Serve immediately.

Ham on a Spit

Serves: 12 - 15

Ingredients:

6 pound fully cooked boneless ham

1 can (8 ¾ ounces) crushed pineapple

1 cup brown sugar

1 tablespoon prepared mustard

2 tablespoons lemon juice

Method:

Score fat on ham in a diamond pattern. Insert spit rod lengthwise through centre of ham; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of ham, making sure it does not touch spit

Arrange medium hot coals at back of firebox; place foil drip pan under spit area. Combine pineapple (with syrup), sugar, mustard and lemon juice. Cook ham on rotisserie 2 hours 45 minutes, basting frequently with pineapple mixture. (Meat thermometer should register 130*.) Add coals when necessary to maintain even heat

·         Serve with Sweet Potato Kabobs (below)

Sweet Potato Kabobs:

Method:

Cover sweet potatoes with boiling salted water and simmer 25-30 minutes. Cool; slip off skin and cut potatoes into 1 inch cubes. On skewers, alternate potatoes cubes and pineapple chunks; brush with melted butter. Place on grill 4 inches from medium-hot coals. Cook 20 to 30 minutes or until brown.

Beef Roast in the Coals

 Serves: 8 – 10

Ingredients:

3 ½ to 4 pounds beef sirloin tip roast, about 4 inches thick

1 jar (6 ounces) prepared mustard

About 1 cup salt

Method:

Prepare fire so that the coals are very hot. It is a good idea to keep a “feeding fire” nearby so that fresh coals can be added during cooking to maintain heat.

Cover entire surface of meat with mustard. Pat salt into mustard until it will hold no more. Insert meat thermometer in centre of meat. Place salt-covered meat directly on the coals; rake coals around meat.

Cook about 45 minutes; turn roast and cook 45 minutes longer for rare (140*), an hour or more for medium (160*) to well done (170*)

Remove meat from coals; remove the black crust which was formed by the salt, coal and mustard.

To serve, slice across the grain.

Barbecued Country-Styled Ribs

Serves: 4

Place 4 pounds country-style ribs* in a large pan; add enough water to cover. Cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place bone side down on grill 3 inches from medium coals, cook about 30 minutes, turning frequently.

Prepare Orange Sauce (below). Spoon sauce over ribs; cook 5 minutes. Turn; spoon sauce over ribs and cook 5 minutes longer or until ribs are done.

Orange Sauce:

1/3 cup orange marmalade

¼ cup lemon juice

¼ cup soy sauce

1 clove garlic, minced

2 teaspoons cornstarch

2 tablespoon water

Method:

In a saucepan, mix marmalade, lemon juice, soy sauce and garlic. Mix cornstarch and water until smooth; stir into saucepan. Cook, stirring constantly, just until mixture thickens and boils.

*Thick meat from the rib end of the pork loin. If you prefer to use spareribs, decrease cooking time in water to 20 minutes; increase grill time to 50 minutes.

Note: Parboil a good supply of ribs ahead of time, wrap in aluminum foil and freeze. They’ll be ready to thaw and cook on the grill whenever you need them.