Maple Barbecued Chicken

4 skinless chicken thighs 3 tablespoons maple syrup 3 tablespoons chili sauce 1 tablespoon cider vinegar 1 tablespoon canola oil 2 teaspoon Dijon mustard Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for 5 minutes. Brush chicken with the oil and season with salt and pepper. Place chicken on grill and cook for 10−15 minutes or until fork tender. Turn occasionally and brush generously with sauce in the last few minutes before they are done. Continue reading Maple Barbecued Chicken

Marinated Kabobs

1 cup chopped Onion 1/2 cup Vegetable oil 1/2 cup Lemon juice 1/4 cup Soy sauce 1 tablespoon Worcesteshire sauce 1 teaspoon prepared Mustard 1 pound Sirloin steak cut into 2″cubes 1 large Green pepper cut into 1″pieces 2 medium Onions quartered 2 medium Tomatoes quartered 1 cup Apple Wood Chips Saute the onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard and pour over meat and vegetables. Cover and marinate overnight in the refrigerator. Remove meat and vegetables from marinade reserving marinade. Alternate meat and vegetables on skewers. Soak Apple Wood Chips … Continue reading Marinated Kabobs

Barbecue Sauce with Beer

2/3 cup Beer 1 cup Ketchup 1 cup Prepared barbecue sauce 1/4 cup Honey or Molasses 2 tablespoons Dijon mustard 2 tablespoons Lemon juice 2 tablespoons Red wine vinegar 1 tablespoon Worcestershire sauce 1/2 teaspoon Pepper 1 teaspoon Hot pepper sauce 2 Garlic cloves, minced 2 Onions, finely chopped In a large bowl, combine the barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic and onions. Place the food in the marinade sauce and let it stand at room temperature about 2 hours, or in the refrigerator overnight. When your ready to cook, remove the food and cook … Continue reading Barbecue Sauce with Beer