Grilled Portobello Mushrooms

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6 cloves garlic, unpeeled and sliced in quarters
1 cup extra-virgin olive oil
1/3 cup balsamic vinegar  (I prefer a bottled balsamic glaze :))
1-1/2 tablespoons Dijon mustard (Honey Mustard works great, too)
2 zip-lock storage bags
4 large Portobello mushrooms (stems removed and wiped clean with damp paper towel)

Preheat grill - medium/high, then lightly baste grill with a touch of olive oil

Mix garlic, olive oil, balsamic vinegar, and mustard in medium bowl

Evenly divide marinade into the 2 storage bags

Place 2 mushrooms in each bag and marinate in fridge for approx 20 minutes

Flip storage bags after 10 minutes so mushrooms are coated evenly. Then...

Grill for 5 minutes (lid down). Flip. Baste. Repeat the process in 5 minute intervals. They are done when the centers are soft etc. Should take anywhere from 10-15 minutes.

Tip: Buy a jar of roasted red peppers in oil and let them chill in the fridge. Then place a few on top of the ready to serve mushrooms. Oh, my, my, my. Cold peppers on grilled hot Portobellos are quite awesome. Well, that is if you like roasted red peppers :)

Tip: Serve as a sandwich on a crusty roll, or ditch the roll and consider it a meat substitute, like a steak. They are THAT good!

Grilled Garlic Chicken Breast...

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4 skinless, boneless chicken breast halves
1/2 cup extra virgin olive oil
2 lemons, juiced or 4-6 TBSP bottled lemon juice
3-4 teaspoons crushed garlic (I always use more :))
1 1/2 teaspoons black pepper
1/3 teaspoon paprika
1/3 teaspoon cayenne pepper (optional)
1/3 teaspoon crushed red pepper (optional)
1 teaspoon salt (optional)

Cut 3 slits in each chicken breast to allow marinade to penetrate

Whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika (and optionals if you're adding them)

Place chicken in a large bowl, pour marinade over chicken, and refrigerate overnight

Preheat grill to medium

Grill chicken until meat is no longer pink and juices run clear.

Paula Dean Cheese on the Cob...

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Paula Dean is my new hero :)

1 teaspoon chili powder
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
5   ears corn, shucked
1 teaspoon salt
1 teaspoon freshly ground pepper

Spread a thick layer of mayonnaise on corn, and dust with cheese, chili powder, salt, and pepper
Wrap corn in tin foil and place on hot grill
Turn occasionally and cook for about 20 minutes (until kernels begin to brown)

Campfire Potatoes...

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It's that time of year to fire up the ole' grill. Campfire potatoes are the best...

5 medium potatoes, peeled and sliced thin
1 medium onion, sliced
6 TBSP butter
1/3 cup shredded cheddar cheese
2 TBSP parsley
1/3 cup chicken broth
Salt and pepper to taste

Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot each piece with butter.

Combine the cheese, parsley, garlic powder and pepper; sprinkle over potatoes.

Fold foil up around potatoes and add broth.

Cover with more foil and seal the edges well.

Grill covered, over medium heat for 35-40 minutes or until potatoes are tender.

Tip: Sprinkle a little garlic power in the mix, or substitute garlic salt for the salt. Wait! Better yet, just buy some garlic-pepper seasoning. Yum, Yum :)

Roasted Grilled Asparagus...

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1 bunch fresh asparagus
1 tablespoon olive oil
Sea salt and pepper to taste
Romano cheese

Wash asparagus stalks
Snap asparagus with your fingers approx 1 inch from the bottom of each stalk. (They will break naturally where the tender part of the stalk begins)
Place stalks in a large bowl or zip lock bag
Drizzle stalks with olive oil, and sprinkle with SEA salt and pepper
Lay asparagus right on the grill
Roast for approx 10 to 15 minutes
Top with Romano cheese before serving

Salmon and Maple Syrup...

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1/4 cup PURE maple syrup or honey
1/4 cup soy sauce
2 cloves minced garlic
12 ounces fresh salmon

Combine maple syrup (or honey), soy sauce and minced garlic in a large zip-lock bag. Add the salmon
Refrigerate for an hour, turn after 30 minutes
Pour salmon and marinade in baking dish; cover with foil
Bake in a 350 degree oven, for 15 minutes
The salmon is done when it flakes easily

Tip: Wonderful on the grill, too!

Grilled Bacon Onion Appetizers...

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2 large sweet onions
12 hickory smoked bacon strips
1/2 cup brown sugar
1/2 cup balsamic vinegar
1/4 cup molasses
2 TBSP barbecue sauce

Cut each onion into twelve wedges
Cut bacon strips in half, width wise
Wrap a piece of bacon around each onion wedge and secure with toothpicks
Place in un-greased 13x9" dish

In a small bowl combine:brown sugar, vinegar, molasses, and barbecue sauce; pour 1/2 cup over onions
Cover and put in fridge for one hour, turning once
Cover and refrigerate remaining marinade for basting
Drain and discard marinade, grill onions covered over medium heat for 10-15 minutes
Baste and turn onions frequently with reserved marinade

Vidalia Onion On The Grill...

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1 Vidalia onion
1 beef bullion cube
Bacon

Clean skin from onion
Cut small square in top of onion
Put bullion cube in hole
Wrap 3 slices of bacon around onion
Wrap onion twice with foil
Cook about one hour on grill

Cornell Chicken Barbeque Sauce...

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Have you ever wondered why the best tasting chicken barbecues are the ones where the outside of the chicken is kind of black in color? Not black as in burned. No. No. No. The skin of the chicken turns black as it cooks on the grill because, well, it just does. Anyway, when I finally got a hold of  this recipe years ago, you'd have thought I'd hit the lotto. It's that good.

1 egg
1 cup cooking oil
2 cups vinegar
2 tbsp salt
1 tbsp poultry seasoning
white or black pepper to taste

Tip: We were at a friends house for a chicken barbecue a while back and he proceeded to substitute something for a barbecue sauce that I'd never heard of. Plain Mayonnaise. That's right, he spread Mayo on the chicken before he grilled it! It smelled like the Cornell recipe as it cooked, and the finished product tasted and looked very similar to the Cornell sauce, too. So, if you're ever in a hurry or you're missing a few ingredients for the Cornell recipe, try using regular Mayo as your grilling sauce. Amazing.

Beer Butt Chicken...

My nephew gave us this recipe, and although it's a strange way to grill a chicken, the end result is really very good. All you'll need is some chicken, butter, beer, and seasonings. Oh, and a grill, you gotta have a grill :)

Ready in: approx. 4 Hours.

1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika
  Salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

Preheat an outdoor grill for low heat.

In a small skillet, melt 1/2 cup butter.

Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.

Discard 1/2 the beer (drink it if you want :), leaving the remainder in the can.

Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can.

Place can on a disposable baking sheet.

Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.

Place disposable baking sheet with beer and chicken on the prepared grill.

Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Makes 8 servings.

Grilled Babyback Ribs...

Perhaps the best recipe in the world for finger licking good ribs on the grill

2 lbs. babyback ribs
Dehydrated Garlic if you have it, if not use garlic powder
Pepper --as desired
Favorite barbecue sauce
Lots of napkins

Cut ribs so you have approx 3-4 ribs per rack
Sprinkle pepper to your liking over ribs
Generously sprinkle dehydrated garlic over ribs - don't be shy with the garlic --it's what makes the pork so delicious
Cover with foil and bake @ 325 for approx 2.5 hours until tender
Remove from oven and let cool a bit
Place ribs in container with a lid and pour your favorite barbeque sauce over them. Shake until the ribs are covered with the sauce
Preheat your outdoor grill on high and then grill the ribs until the barbeque sauce sizzles. It won't take long  because they should be pretty much cooked before you put them on the grill.

Tip: Don't forget the napkins :)