1-1/2 Ibs ground beef
1/4 cup finely chopped onion
Prepared barbecue sauce
4 slices process American cheese
4 crusty rolls, split
Romaine lettuce
Tomato slices
In large bowl, ground beef and onion, mixing lightly but thoroughly. Shape into four 3/4"-thick patties. Place patties on grid over medium, ash-covered coals. Grills, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally. Approx. 1 minute before burgers are done, brush with barbecue sauce; top with cheese. Line bottom of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.
BBQ CHUCK STEAK
1 well-trimmed beef chuck 7 bone steak, 3/4" to 1" thick (approx 2 Ib)
Marinade & Sauce:
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper
1/3 cup packed brown sugar
1 cup finely chopped onion
1 cup ketchup
Combine ingredients for marinade and sauce; mix well. Place beef steak and 1 cup of marinade mixture in food-safe plastic bag, turning steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 19 minutes for medium rare to medium doneness, turning once. Meanwhile in small saucepan, bring reserved sauce to a boil. Reduce heat and simmer 10 to 15 minutes or until desired consistency is reached. Trim fat; remove bones. Carve beef into serving-size pieces; serve with sauce. Serves 4 to 6.
BARBECUED ORANGE CHICKEN
2 ½ Ibs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
½ cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.
BEEF ‘N ONIONS IN BBQ SAUCE
1 Ib beef top round steak, 3/4" thick
1 tablespoon all-purpose flour
1 large-size oven bag (20" x 14")
1 medium onion, thinly sliced, separated into rings
4 crusty rolls, split
BBQ Sauce:
3/4 cup prepared chili sauce
1 tablespoon chili powder
1 tablespoon packed brown sugar
2 cloves garlic, crushed
1 to 1-1/2 teaspoon hot pepper sauce
Heat oven to 325 F. Cut beef steak lengthwise in half and then crosswise into 1/4"-thick strips; set aside. Shake flour in oven bag. Place sauce ingredients and onion in bag; squeeze to mix well and blend in flour. Place beef in bag, turning to coat. Place bag in 13" x 9" baking pan, arranging ingredients in even layer. Close bag with nylon tie; cut six 1/2" slits in top. Bake 45 to 50 minutes or until beef is tender. Serve in rolls
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