Grill-B-Q / Recipies

Basic Barbecue Sauce

1 tsp vinegar
2 Tbs brown sugar
1 1/2 cups catsup
1 cup water
2 Tbs Worcestershire sauce
1 tsp salt
1 tsp black pepper

Using a whisk, combine vinegar and brown sugar in a medium bowl. Stir vigorously to dissolve sugar. When dissolved, whisk in catsup, water, Worcestershire sauce, salt and pepper. Whisk to combine well.


Use on any meat when barbecuing. If you wish to use this as a glaze, mix ingredients in small saucepan, bring to a slow boil and cook for 10 minutes, stirring.

Yield: 2-1/2 cups.

C.J.'s Famous "Tangy Red" Barbecue Sauce

 1/4 cup vinegar
3 Tbs brown sugar
1 cup water
1 cup catsup
1 tsp celery seed
1/4 cup Worcestershire sauce
2 Tbs Soy sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
2 Tbs dark molasses
1 tsp orange zest (rind)
In a medium sauce pan, combine vinegar, brown sugar and water. Whisk until the sugar is dissolved and then place over low heat until bubbles appear. Add Catsup and celery seed and keep at low heat (not boiling) while stirring gently. After 15 minutes of simmering, add the remaining ingredients, combine well, and continue to warm over low heat for 15 minutes.

For an extra kick, add a little hot sauce to taste. The Barbecue sauce can be refrigerated for up to 6 weeks.

Yield: 3 cups.

C.J.'s Lamb Chop Marinade

 1/2 cup brown sugar
4 Tbs Jack Daniels Whiskey
3 Tbs Soy sauce
2 tsp lemon juice
2 tsp catsup
2 tsp Heinz 57 sauce
1/2 tsp salt
1/2 tsp rosemary
1/4 tsp pepper
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp curry
Combine the brown sugar, the soy sauce and the whiskey in a medium mixing bowl. Stir until the sugar is completely dissolved. Combine the remaining ingredients stirring gently.


For best results, place the chops in a large zip lock bag, add the marinade, remove as much air from the bag as possible before sealing. Chops should be marinated for 48 hours in the refrigerator and then allowed to return to room temperature before grilling.

Marinade can be made ahead of time and kept refrigerated for up to 6 weeks.
Oriental Rotisserie-Roasted Duck



1 dressed duck (at least 5 pounds)
1/2 cup soy sauce
2 Tbs sourwood honey
2 Tbs sesame oil
1 Tbs fresh crushed ginger
1 star anise, lightly toasted and crushed
1 clove garlic, crushed

Tea-Smoke Spices:
1/2 cup black tea
1/2 cup dark brown sugar
3-4 cinnamon sticks
3 star anise
1/4 cup zest (peel) from orange
1 tsp fresh crushed ginger

Basting sauce:
1 Tbs sesame oil
2 tsp sourwood honey
1 tsp soy sauce
1/2 tsp kosher salt

Mix each of the spice preparations (the marinade, the tea-smoke spices, and the basting sauces) in three separate mixing bowls.

Clean the duck, trim off the excess skin at the neck and tail, and truss with butcher's twine. With a sharp knife tip or carving fork, poke small holes all over the skin (30-40 holes). Make sure to only break the NOT poke holes into the meat of the duck.

Place duck into a large cooking bag or freezer bag along with the marinade. Let the duck marinate for 24-36 hours in the refrigerator, turning at least once every 8 hours.

Preheat the grill to High. Place the Tea-Smoke spices into a small "envelope" made of aluminum foil. Poke a few hole in the top of the foil and place it on the grill. Once the grill temperature has reached high and the "envelope" has started smoking, remove the duck from the marinade, spit it, and place it on the rotisserie above the "envelope". Turn the heat down to medium, turn on the rotisserie.

After 30 minutes, baste the duck every 20 minutes with the basting sauce. Check for doneness with an instant-read thermometer...about 175 degrees is ideal.

Cooking note: When grilling duck, a lot of fat may fall on the fire. To prevent flare-ups I suggest putting a piece of aluminum foil on the grill which can catch the fat drippings as the duck cooks.
Roasted Leg of Lamb
 1 small (4 lbs) bone-in leg of lamb
1 bunch fresh rosemary
5 cloves of garlic
1/4 cup macadamia nut oil
1 Tbs kosher salt
2 Tbs Herbes de Provence
1 Tbs Soy Sauce

Using the tip of sharp knife, make a series of small holes about 1/4 inch deep all over the top and sides of the lamb. Strip off the leaves of the rosemary and stuff them in alternating holes. Cut the garlic into small slivers and stuff them in the remaining holes. Lightly brush the entire leg of lamb with oil and then apply the salt and Herbes, patting the spices until they adhere.


Using indirect heat (heat on one side of the grill, food on the other), place wood chips in a "pouch" of aluminum foil with small holes poked in it and place it on the "heat" side of the grill. Keep the heat in the grill box between 200-225 degrees.


After the first 30 minutes, baste the leg every 15 minutes with a mixture of oil and soy sauce. If possible, use a cooking thermometer that is heat resistant and cook the leg until the internal temperature is about 145 degrees Fahrenheit.


When the lamb is close to done, remove the lamb from the heat and let it rest for 10 minutes before carving.

Grilled Rib-eye Steak for One

1 14 oz Rib-eye (Delmonico) Steak
1 tsp Walnut or Macadamia Oil
1/2 tsp Kosher salt
A dash of fresh cracked Pepper

Basic Recipe --

The basic recipe for a great grilled steak is simple:

Rub steak with a light covering of oil and sprinkle with salt. Get the grill up to at least 600 degrees, place steak on grill, flip after 3 minutes, remove after 3 more minutes. Plate and eat within 2-3 minutes of removing from the grill. Simple.


This will generally provide you with a steak that's between rare and medium-rare (in my opinion the best way to eat a steak) with a moderately charred exterior.


Detailed Recipe --

To cook a good steak on the grill requires a good cut of steak and high heat on the grill (not high flames).


I suggest Rib-eye or Sirloin as the choice cuts. These have the right mixture of fat-to-lean to grill properly and yet will cook up tender but with a firm texture. The steaks should be about an inch thick for a rare or medium-rare result. Have the steaks cut thinner if you desire a more well-done steak. Most commonly the steaks that are pre-cut are closer to 1/2 inch think, so ask the butcher to cut the steaks for you.


High heat is the key to locking in the flavor and juices of the steak. Quality gas grills and charcoal/wood grills can usually reach 600-700 degrees. If you have an under-powered grill (hibachi or 1-2 gas burners) then forget grilling a good steak and go to a restaurant. Remember, it's the HEAT, not the FLAME that cooks the steak properly. So preheating the grill to the highest temperature you can reach is the key.


Lightly rub oil all over the steak and let it sit in the fridge for about 30 minutes. Then remove it from the fridge and let it reach room temperature. Sprinkle the salt on both sides of the steak and place on the grill. 


With a multi-burner gas grill, turn the flame down on the burners directly under the steak, turn all the other burners on high and close the lid to retain the heat. Avoid opening the lid for at least 2 minutes (but make sure there's not a flare-up...we want heat to cook the meat, not fire.)


After 2 minutes, if the grills were clean and the steak rubbed with oil, with a pair of tongs you should be able to twist the steak 90 degree around and to a fresh spot on the grates to get that nice cross-hatched grill marking on the steak. Let it sit for about a minute and then turn the steak over. The top of the steak should be dark brown where the grill left its mark and light-medium brown between the marks. The cooking process will repeat here...2 minutes, twist, 1 more minute.  

But now, how to know if it's ready? If you have a 1-inch steak, it will probably be rare on the inside at this time. You can safely cook it for 1 more minute if you're trying to reach medium-rare. Press on the steak with the tongs. A rare steak will be mostly soft and will not "spring back" quickly. A medium steak will be springy and will resist the tongs.  


Yes, you can take a knife and cut into the steak to check its doneness, but be careful. From the edge of the steak where there is no bone and minimal fat, cut all the way through from top to bottom about 3/4 inch in from the side of the steak. Although I don't advocate cutting the steak while on the grill (you lose juices and flavor), it will help you compare the tong-press with you won't have to cut it once you've become more practiced.


Some cooks advocate letting the steak "rest" on a plate or on a cool part of the grill to let the juices "redistribute" through the steak. But be aware...the steak continues cooking for several minutes after it has been removed from the heat! So unless you want it to cool and continue cooking, the prompt plating and eating of the steak within just a few minutes of taking it off the grill is suggested.

Note: To get a steak that's more "done", don't lower the heat or cook significantly longer as it just dries out the meat. Instead, start with a steak that's cut a little thinner and follow the same directions.

Smokey Spare Ribs

2 racks (3lbs) pork spare ribs
4 tablespoons dark brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon paprika
1/2 tablespoon black pepper
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon cayenne pepper

also 1 cup of Tangy Red sauce (see recipe)



First, trim the excess fat and remove the membrane from the underside of the ribs. In a bowl, make a dry rub by combining all of the dry ingredients--mixing well. Rub the ribs evenly on both sides and wrap in plastic wrap. Refrigerate at least 8 hours. Remove the ribs from the refrigerator and let it come to almost room temperature, then unwrap. Place the ribs on the grill and cook using low indirect heat for 1 & 1/2 hours.



The grill should be a charcoal or gas smoker. But if using a standard grill with a lid, use the indirect heat (fire on one side, meat on the other) method, while trying to maintain the heat close to 225 degrees. Take wood chips and wrap them in aluminum foil and poke a few fork holes in the foil.  Place these under the ribs but near enough to the flame to cause the wood to smoke during the entire cooking process. You might need to make 2 or 3 of these depending on how long the meat takes to cook. 

Once the rib meat has pulled back from the ends of the ribs about 1/4 - 1/2 inch, remove the smoker pan (or foil), turn the heat up to medium and place the ribs over the flame. Baste with the Tangy Red barbecue sauce, turning and basting once every 5 minutes, or until the sauce darkens from the heat (between 10 to 20 minutes) and the meat gets a little "sizzle". Let the ribs rest away from the heat for 3-5 minutes, slice the rib rack into individual ribs, and serve with additional sauce on the side.

Grilled Zucchini with Mediterranean Spices


3 medium Zucchini (5-6 oz. each)
2 small cloves of minced garlic
1 Tsp dried oregano
1 Tsp dried, crushed mint
1 Tsp lemon zest (peel)
3 Tbls olive oil (virgin or extra-virgin)
1 tsp liquid smoke
kosher salt and fresh ground pepper


Cut zucchini lengthwise into slices about 1/2 inch thick. brush olive oil on all the top of each slice and then sprinkle them with the spices. Turn over and repeat. Then drizzle the liquid smoke and any remaining oil over the slices and let marinate for at least 30 minutes.


Preheat the grill to medium high. Using a pair of tongs, rub the grill briefly with a cloth (hand towel or washcloth) that has been dipped in oil. Place the zucchini on the grill directly over the heat. Generally it takes 5 minutes per side, depending on how soft or firm you like your vegetables.


Remove from the grill and place on a platter (don't stack the slices). Sprinkle with salt and pepper to taste. Some people like to drizzle a tad of olive oil on them just before serving.

Coconut-Grilled Pineapple

 1 ripe pineapple
1 can (14 oz) unsweet coconut milk
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Heat the grill to high, brush the grates with oil just moments before cooking the pineapple.

Combine the coconut milk and the nutmeg in a shallow bowl. Combine the sugar and the cinnamon in a second shallow bowl. Peel, slice and core the pineapple. Dredge the pineapple first through the coconut milk mixture and then through the sugar. Shake off excess sugar.

Place on a hot grill for 4 minutes on each side (longer if the slices are thick).

Serving suggestion: Served over vanilla ice cream

Grilled Garlic Bread

 1 French Loaf (cut diagonally)
1 stick salted butter
2 cloves minced garlic
1/3 cup fine-chopped parsley
1/2 cup grated parmesan cheese
1 tsp fresh ground pepper
Using a blender or mixer, combine the butter, garlic, parsley, cheese, and pepper. Whip until soft and spreadable. Slice the bread diagonally. The longer the slices the better. With a spatula, spread the butter blend on both sides of the bread. Place the bread over a medium hot grill and directly over the heat.
Depending on the heat it should take between 2-3 minutes per side to get light brown and crisp. Do NOT become distracted or leave the bread unattended on the grill--it will burn easily and without much warning.