Barbequed Tri-tip

Tri-tip steaks or tri-tip roast

Marinade:
Garlic
Salad oil
Red wine vinegar
Red wine
Salt and pepper

Mix marinade in ziplock bag. Add meat. Refrigerate for at least 2 hours for steaks and overnight for roast.

Barbeque. Eat lots!

Barbequed Fries

• 6 potatoes
• ¼ cup olive oil
• 1 t garlic salt

Partially cook potatoes in the microwave. Slice 1/8ths lengthwise with peels still on. Mix olive oil and garlic salt in a bowl and roll potato slices in oil mixture. Barbeque.

Grilled portobello mushrooms

• Portobello mushrooms
• Marinade or sauce of your choice (usually what is being put on the meat)

Wash and remove stems from mushrooms. Grandma likes to chop and sauté stems as a side dish. Liberally brush mushroom top with marinade to prevent it from sticking to the grill. Lay upside down, bowl-like, on grill. Cover (or fill, depending on how much flavor you want) fins with marinade. Close lid, lower heat to prevent charring, and allow to cook for 10-15 minutes until juice has been absorbed, and the mushroom is close to finished. Flip, and cook another 2-3 minutes. Serve plain, or burger style.

Lime-marinated Salmon

• 2 6-ounce salmon fillets with skin
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• a scant 1/2 teaspoon five-spice powder
• 2 teaspoons fresh lime juice

Melt butter, and mix with oil, five spice, and lime juice. Marinate salmon for 2 hours, or liberally brush marinade over salmon depending on how much time you have, and grill, or broil, or saute. Make sure to prevent salmon skin from sticking to the pan/grill.

Barbequed Chicken with Honey Mustard Sauce

• Chicken. Dave and Andy insist on drumsticks.
• Prepared mustard
• Honey
• A pinch or two of salt
• As much pepper as your forearms can grind

Heat barbeque to 375. Wash chicken and rub with oil. Put chicken on barbeque. Prepare honey mustard sauce by mixing equal parts of honey and mustard to produce quantity of sauce needed and adding salt and pepper. Cook chicken for about 40 minutes, turning about every 10 minutes. Put sauce on and turn over chicken. Wait for about 5 minutes for sauce to caramelize. Put sauce on second side, turn over, and allow sauce on that side to caramelize. Just get Dave or Andy to do it…