Prepare slaw dressing by whisking together vinegar, oil, sugar, salt, and celery seeds.
Combine dressing with cabbage and onion and mix well.
Combine barbecue sauce with a splash of beer. Enjoy the rest of your beer while you cook.
Divide beef into four patties. Season to taste with KC Masterpiece BBQ seasoning.
Grill burgers to desired doneness.
To assemble, place each burger on the bottom half of a bun. Top with cheese, if using, barbecue sauce mixture, bacon, and coleslaw mixture. Add top half of the bun.
Enjoy!
very 15 minutes as well. KC Masterpiece is my favorite, but you
Combine 1/4 cup soy sauce,1/4 cup sesame oil,1 minced garlic clove and ginger to make the marinate. Set aside, 1/4 cup of the marinate for basting.Place the tenderloin and 1/4 of the marinate in a resealable plastic bag.
Refrigerate for at least 2 hours,the longer the better.Light the grill.Remove the tenderloin from the bag and discard the marinate. Grill the tenderloin,covered over medium heat,turning occasionally to prevent from burning.
Grill for about15 to 20 minuted or cooked through.Baste with remaining reserved marinate durning ...
nd 1/2 cup of KC Masterpiece Original BBQ sauce-stir together
Cook bacon in medium skillet until crisp; drain on paper towels and set aside.
Reserving 1 teaspoon, discard drippings. Saute onions and pepper in reserved drippings or oil.
Combine all ingredients in a 1-quart casserole dish.
Bake, uncovered at 350\u00b0F for 30 minutes.
Cover dish or seal bag. Marinade in refrigerator at least 4
ll pieces are covered in marinade.
Lie bag flat in
Place chicken breast in large zip lock baggie and add jerk marinade. Allow to sit for at least 1 hour -- overnight even better! Taking 2 sheets of foil per person -- spray foil -- add chicken, and divide remaining ingredients between each of the four packets. Add 1/4 cup of marinade to each packet and splash of pickapeppa if using Cook on the grill on low heat for 30 minutes -- or until juices are clear.
emperature; then refrigerate until the marinade is cold.
Meanwhile, remove
Rinse salmon. Pat dry with paper towels. Combine lemon juice and soy sauce in shallow glass dish. Add salmon. Let stand at cool room temperature no more than 15 to 20 minutes, turning several times. Remove salmon from marinade. Discard marinade. Season lightly with salt and pepper.
Mix together lime juice, garlic, and red pepper, pour over chicken, cover and refrigerate several hours or overnight to marinate.
Place over medium coals in a covered grill.
Grill 12-15 minutes, turning once and basting with some of the marinade.
Place tortillas around edge of grill briefly to warm, turning once.
Using sharp knife, cut the chicken diagonally into thin slices.
Mix slices with barbecue sauce.
Wrap in warm tortilla along with your choice of garnishes.
Whisk together all marinade ingredients in a small bowl. Place salmon in a large zip lock plastic bag. Add marinade and seal. Turn bag several times to coat salmon with marinade.
Marinade in fridge for 30 minutes.
Preheat grill to medium setting.
Remove salmon from marinade (reserve marinade) and place on grill. Cook for 3 - 4 minutes per side, until done. Do not overcook or salmon will be dry. (Salmon should be slightly pink in the centre).
Baste salmon with reserved marinade during the last minute of cooking time, if desired.
Combine all marinade ingredients in large plastic bag, add salmon fillets & marinate for 6-8 hrs before grilling.
While salmon grills, transfer marinade to small saucepan by pressing through a sieve. This allows the bulk & flavors of the garlic & chutney to join the sauce without making it chunky.
Over low to medium heat only, add cream cheese & incorporate it into the sauce until you reach your desired consistency.
Combine ingredients for the marinade. Add to chicken pieces and marinate in fridge for 1 hour.
Prepare the grill.
Remove chicken from marinade and grill until cooked through.
Mix marinade ingredients together until it forms a smooth paste.
Rub each meat strip with marinade by hand until thoroughly coated and place in glass pan.
When all the meat is coated cover pan and refrigerate at least 2 hours.
Soak wooden or bamboo skewers in cold water for at least 1 hour before using.
Thread meat onto skewers accordian-style. Do not bunch meat strips, leave them stretched long on the skewer.
Grill or broil strips 15-20 minutes until meat is cooked through and coated in bubbles. Turn once during cooking.
ime juice together.
Rub marinade on both sides of steak
/4 inch pieces. Combine marinade ingredients in a bowl, stirring
onreactive container.
For the marinade: In a bowl, combine the
ll ingredients together for the marinade.
Cut the beef into
Mix all marinade ingredients together in a glass