The weather has been great and most folks have fired up their grills for the start of the BBQ season. Here are a few recipes for your grill and for your kitchen. I hope you enjoy them.

Some folks may not be familiar with Tri-tip. It is a specific cut of meat sometimes called the chief's secret. It it is also called a football roast because that's what it looks like (shape only) when it's done. Tri-tip is hard to find here in the east another name for it is bottom Sirloin not to be confused with sirloin tip roast or steaks that's a whole different ball game. Tri-tip is very popular in Southern California and its popularity is spreadig across the country. When properly cookd and thinly sliced across the grain it is deliscious. If you haven't tried it please check with your local butcher and see if he can either cut some for you or get it through his supplier. it's worth the effort.

As always if you have any requests please let me know and I'll try my best to find them.

Chris

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Rancherus Barbecued Tri-Tip
2 whole beef tri-tips; about 2 lbs. each
salt and pepper to taste
***CUMINUNLIME MARINADE***
1 1/4 cups beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 Tbs ground coriander
5 cloves garlic; minced
***JALAPENO MARINADE***
1 1/2 cups white wine
8 oz diced ja


lapeno chilies
3 Tbs dried oregano leaves
1/3 cup olive oil



In Santa Maria along the Central Coast of California, a tradition was started of barbecuing a marinated beef tri-tip and serving it with pinto beans, sourdough bread and salsa. The two marinades featured here offer two distinctively different flavors. Either is easy to prepare and is an excellent complement to the robust flavor of the beef tri-tip. Remove all fat and connective tissue from the tri-tips. Prepare marinade of choice. Place tri-tips in non-reactive baking dish, such as glass or enamel; pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings. CuminUnLime Marinade: Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Jalapeno Marinade: Place 1/2 cup wine, chilies, oregano and 2 tbsp. oil in blender or food processor fitted with the metal blade. Process until finely minced. Stir in remaining oil and wine. Makes about 2 1/4 cups.


Servings: 8
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Grilled Tri-Tip, Lompoc-Style

4 pounds beef tri-tip roast
1/2 cup dry red wine
1/2 cup olive oil
2 tablespoons worcestershire sauce
1 tablespoon soy sauce
1 medium lemon; juiced
3 cloves garlic; chopped
1/4 teaspoon dry mustard

Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.

Servings: 8
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SWEET AND SOUR PORK

2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and
cornstarch. Season the pork generously with salt and pepper. Place the pork
in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with
salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F.
Fry the pork in batches, until golden brown. Drain on paper towels. Reserve
on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to
blend.

In a small roasting pan heat the canola and sesame oils. Place the pork and
vegetables into the pan and cover with the ketchup mixture. Bring to a
simmer and cook until the pork is tender.

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Bob's Barbequed Salmon

4 4-6 oz salmon steaks
----sauce-----
3 Tbs Melted butter
1 Tbs Lemon juice
1 Tbs White wine vinegar
1/4 tsp Grated lemon peel
1/4 tsp Garlic salt
1/4 tsp Salt
1 dash Hot pepper sauce; (optional)



1 Combine the sauce ingredients stirring thoroughly. Generously brush both sides of the salmon steaks with mixture.
2 Barbeque on a well oiled grill over hot coals. Make a tent of foil or use barbeque cover and place over salmon. Barbeque 6-8 minutes per side depending on the thickness of your steaks. Baste frequently. Turn once, brushing with sauce. Steaks should flake easily when tested with a fork.
3 Serves 4.
4 (Adapted from a National Fisheries Institute recipe)


Servings: 4

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Brown Rice, Corn and Grilled Vegetable Salad

1 1/2 cup Brown rice
4 Zucchini, halved lengthwise
1 lg Red onion, cut crosswise - into 3 thick slices
1/4 cup Olive oil, plus...
1/3 cup Olive oil
5 Tbs Soy sauce
3 Tbs Worcestershire sauce
1 1/2 cup Mesquite wood chips - soaked in cold water - for 1 hour (optional)
2 cup Fresh corn kernels
2/3 cup Fresh orange juice
1 Tbs Fresh lemon juice
1/2 cup Chopped Italian parsley



1 Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature.
2 Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time.
3 Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn.
4 Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.
5 Adapted by Karen Mintzias, "Bon Appetit" (July 1995)


Servings: 6

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Bbq Short Ribs

4 lb Beef short ribs
1 tsp Salt (optional)
3/4 cup Chopped onion
1 Tbs Vegetable oil
3/4 cup Catsup
1/2 cup Aunt Jemima Syrup or Lite Syrup
1/3 cup Lemon juice
3 Tbs Worcestershire sauce
2 Tbs Prepared mustard
1/4 tsp Pepper



1 Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.
2 NUTRITIONAL ANALYSIS per serving: * calories 355 * carbohydrates 30 g * protein 34 g * fat 11 g * calcium 32 mg * sodium 580 mg * cholesterol 100 mg * dietary fiber 0 g
3 Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias


Servings: 6


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Dr. Dons Hot Honey Bbq Sauce - Buffalo Wing Sauce

1/2 cup Honey
1 oz Tobasco sauce
3 Tbs Soy Sauce
1/2 cup Mustard (French's)
5 Tbs Cayenne Flakes
1/4 cup Cider Vinegar
1/2 cup Catchup
2 oz Sour Mash Whiskey (J.D.)
2 oz Thoung ot Thout -Vietnamese
2 Tbs Peanut Oil



1 Mix all together until well blended. Heat until mixture starts to slightly bubble then remove from heat.
2 Use BBQ shake-n-bake on chicken wings. Cook in oven for 35 minutes at 350 degrees. Brush liberally on both sides of wings and continue cooking for 10 minutes. Best recipe Ever!!!


Yield: 1 Batch


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Flank Steak Grilled with Grainy Mustard Marinade


-JUDI M. PHELPS
4 lb Lean flank steak; well trimmed
MARINADE
1/4 cup Grainy-style Dijon mustard
2 Tbs Lime juice
1 1/2 tsp Reduced-sodium soy sauce
1 Tbs Hoisin sauce*
1 tsp Worcestershire sauce
1 tsp Garlic; finely minced
1 tsp Fresh ginger; finely minced
Freshly ground pepper to taste



1 *Hoisin sauce is a thick sweet sauce made from soybeans, flour, chili, red beans, and red color sold in Chinese groceries or gourmet shops. Make sure you refrigerate after opening.
2 Place the steak in a large glass or ceramic dish. In a medium bowl whisk the marinade ingredients together, pour over the meat, coat both sides, cover, and allow to marinate at room temperature for 1 hour or in the refrigerator 2 to 3 hours.
3 Preheat an outdoor grill or a broiler. Remove the steak from the marinade and grill for 5 minutes, on each side or until cooked to the desired doneness, basting occasionally with the marinade. Serve immediately, sliced on the bias.
4 Variations: Lemon juice may be substituted for the lime juice. The steak can be served cold if desired.
5 Calories: 313 per serving. Source: Make it Easy Make it Light.
6 Shared and MM by Judi M. Phelps.


Servings: 8

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Foley's Ribs


-Sue Woodward
AUNT BEE'S MAYBERRY COOKBOOK
4 lb Pork loin country style ribs
1 md Onion; chopped
1/2 cup Light molasses
1/2 cup Ketchup
2 tsp Orange peel; finely shredded
1/3 cup Orange juice
2 Tbs Oil
1 Tbs Vinegar
1 Tbs Bottled steak sauce
1/2 tsp Prepared mustard
1/2 tsp Worcestershire sauce
1/4 tsp Garlic powder
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Bottled hot pepper sauce
1/8 tsp Ground cloves



1 In a lg. saucepan, add enough water to the ribs to cover. Bring the mixture to a boil and reduce the heat. Cover and simmer 45 to 60 mins., until tender. Remove from the heat and thoroughly drain.
2 In a small saucepan, combine the remaining ingredients. Bring the mixture to a boil, and reduce the heat. Boil gently, uncovered, for 15 to 20 mins., until the sauce is reduced to 1.1/2 cups. Stir once or twice.
3 Grill the ribs over slow coals for about 45 mins. Turn every 15 mins. and brush with the sauce until the ribs are well coated. Arrange the ribs on a serving platter and pass the remaining sauce.
4 Authors - Ken Beck and Kim Clark


Servings: 6

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Roasted Vegetable Bow-Tie Salad


Vegetable oil cooking spray
1 md Red onion; chopped
1 md Eggplant; trimmed and cubed
1 md Zucchini; trimmed and cubed
1 md Summer squash; trimmed, cubed
2 1/2 Tbs Olive oil; divided
Salt and freshly ground pepper to taste
1 Clove garlic; minced
3 Tbs Dijon mustard
2 Tbs Fresh lemon juice
2 Tbs Balsamic vinegar
1 tsp Each of fresh chopped rosemary, sage and thyme
Large pot of water
1/2 lb Bow-tie pasta
6 cup Torn field greens; lettuces such as arugula, endive, radicchio); rinsed and patted dry
2 Plum tomatoes; chopped
2 Tbs Toasted pine nuts; optional



1 Preheat oven to 400 degrees.
2 Coat a large roasting pan with vegetable oil cooking spray. Place onion, eggplant, zucchini, and squash in the pan and toss with 1 tb of the olive oil. Liberally season with salt and pepper. Roast the vegetables, stirring occasionally to prevent sticking, for approximately 1 hour, or until they are soft and golden.
3 While the vegetables are roasting, whisk together the garlic, mustard, lemon juice, and balsamic vinegar in a small bowl. Slowly whisk in the remaining 1-1/2 tb of olive oil. Add the herbs and season with salt and pepper.
4 When the vegetables have almost finished cooking, bring a large pot of water to a boil. Add the bow-tie pasta and cook 10-12 minutes, or until al dente (slightly chewy).
5 Drain the pasta and add to the pan of roasted vegetables. Toss the mixture with half the dressing.
6 Put the greens in a large salad bowl and toss with the remaining half of the dressing. Arrange the greens on plates and top with the vegetable pasta mixture. Garnish with tomatoes and pine nuts, if using.
7 calories per serving; 24% calories from fat; 11g total fat; 2g saturated fat; 0mg cholesterol; 13g protein; 64g carbohydrates; 286mg sodium; 7g fiber
8 "MealMasterized" by Mary Ann Young for Genie Source: _Walking_ Magazine; June 1995 issue, by Food Writer Victoria Abbott Riccardi


Servings: 4

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Cousin Terrie's Summer Sausage


5 lb Ground Beef (Not Too Lean)
2 tsp Mustard Seed
2 1/2 tsp Coursely Ground Pepper
2 1/2 tsp Garlic Salt
5 tsp Morton's Tender Quick (Rnd)
1 tsp Mortons Sugar Cure
1 pinch Spice to 1 ts Morton Sugar Cure

Mix dry ingredients including the 1 pinch of Spice that comes with Morton's sugar cure (1 pinch to every 1 ts of sugar cure). Add hamburger and mix. Cover. Refrigerate overnight. Re-mix once a day for three days. On 4th day mix and form into 3 rolls. Put on rack of broiler pan and bake for 8 hours at 175 degrees. Meat will harden and form a casing when baking. Every few hours drain off grease.


Yield: 3 Loaves