First you need the following ingredients:

• ½ c.butter
•  ¼ c.soy sauce
• ¼ c.Worchiser sauce
• ¼ c. chili sauce
• 1Tablespoon mustard (any kind-brown or yellow)
• 1 clove garlic minced

Bring the above ingredients to a boil.  Remove your mixture from heat and let cool.  *Do not cool in refrigerator.  Pour your mixture over fish and let marinate at least 3 hours.  Grill on high with the skin down.  *Do not flip the fish. 

Fish is done when it flakes easily with a fork.  The skin of the fish will remain on the grill when filets are removed. 

Enjoy!

Ingredients

• 1 4 to 5-pound fresh beef brisket
• 1 tablespoon cooking oil
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme, crushed
• 3 cups bottled barbecue sauce

Directions

1. Trim fat from brisket. Brush brisket with oil. For rub, in a small bowl stir together paprika, salt, black pepper, cayenne pepper, and thyme. Sprinkle rub evenly over both sides of meat; rub in with your fingers. Wrap meat and let set over night.

2. For a charcoal grill, arrange medium-low coals around a drip pan. Place brisket on grill rack over drip pan. Cover and grill for 3 to 3-3/4 hours or until meat is tender.

For a gas grill, preheat grill. Reduce heat to low. Adjust for indirect cooking. Place meat on a rack in a roasting pan, place on grill rack, and grill as above.

3. Meanwhile, warm barbecue sauce in a saucepan over low heat. Let meat stand for 10 minutes. To serve, slice meat thinly across the grain. Serve with barbecue sauce. Makes 15 servings.

Ingredients:

• 1/2 cup of lime juice
• 1/4 cup of tequila
• 1/4 cup olive oil
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon of salt
• 1 pound of boneless beef flank steak/plate skirt steak
• 1 medium onion sliced
• 8 flour tortillas

Optional Ingredients:

• 2/3 cup of salsa
• 1 medium avocado pitted peeled and sliced
• 1/2 cup of sour cream
• Shredded Cheese

Instructions: Combine lime juice tequila, olive oilve oil, pepper sauce, and salt in a medium mixing bowl. Place steak and onion in heavy zip lock bag in a shallow dish, pour marinade over steak; seal and refrigerate 6 to 24 hours turning bag occasionally.

Tear off a 36″ x 18 ” piece of heavy foil, fold in half. Place onions in center of foil, bring up 2 opposite edges of foil; seal with a double fold. Then fold in remaining ends.

Stack the tortillas and warp in a double layer of heavy foil.

Grill steak and the wrapped onions on the rack of an uncovered grill for 9 minutes. Turn steak and brush with reserved marinade. Add wrapped tortillas to the grill rack continue grilling for 8 to 12 minutes.

Thinly slice steak into bite size strips; divide onions and meat among tortillas and top with salsa, avocado slices, sour cream, and cheese if desired.

• 2/3 cup plum/sweet-and-sour sauce
• 1/4 cup of hoisin sauce
• 2 tablespoons of soy sauce
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 teaspoons sesame seeds
• 1 minced clove of garlic
• 1 teaspoon of grated ginger (or 1/4 teaspoon ground ginger)
• 3/4 teaspoon Oriental Chili Sauce (or hot pepper sauce)
• 1/4 teaspoon of five-spice powder
• 1 cut up whole chicken (2 to 3 pounds)

For the sauce:

Combine all ingredients except chicken in a small saucepan. Cook over medium heat until simmering, stir frequently. Reduce heat; cover and simmer for 5 minutes. (You can make this sauce up to 5 days ahead of time.)
Preparing the chicken:

Remove the skin from the chicken, place chicken meat side down on the rack of the grill directly over the heat. Grill for 20 minutes, turn, and grill for another 20 to 30 minutes. The chicken should no longer be pink. Brush with the sauce frequently during the last 10 minutes of grilling.

• 1/2 cup oil
• 1/3 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• 2 teaspoons dried parsley
• 2 cloves garlic

Combine all ingredients in a bowl and stir well. Use with chicken, beef or pork. Marinade three hours, turning meat several times to ensure all sides have been coated.

3 Medium Sized Squash, sliced (yellow or zucchini)

1/4 cup of olive oil

1 tbs of garlic pepper

Salt to taste

Wash your squash and cut into 1/4 inch slices and set on a paper towel to dry.  Combine olive oil, garlic pepper, and salt.  Place squash on the grill and brush with olive oil mixture.  Grill for about 5 minutes and turn, brush again with olive oil mixture.  Grill until vegetables are tender, continue to baste while grilling.

1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
Salt and pepper to taste

Combine the butter, garlic powder, minced garlic in a small bowl and microwave until the butter is melted. While the butter is melting sprinkle both sides of each steak with salt and pepper. Grill steaks until desired doneness. When done brush the steaks liberally with garlic butter, and allow to set for 2 to 3 minutes before serving.