Patch - Circle of Friends Cookbook 25 Barbecue Recipes

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Attn: Cookbook Dept.
2500 Farmers Dr., #110
Columbus, OH 43235 Dont forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. beef flank steak 1/2 c. soy sauce 1/4 c. red wine or beef broth 2 T. red wine or beef broth 2 T.

Worcestershire sauce 2 T. oil juice of one lime 1/2 bunch green onions, chopped 1 clove garlic, minced 1 t. dill weed 1 t. celery seed Place steak in a large plastic zipping bag; set aside. Combine remaining ingredients in a bowl; pour over steak in bag. Seal and refrigerate overnight.

Remove steak from bag, discarding marinade. Grill over high heat for 8 to 10 minutes, flipping occasionally, to preferred doneness. Remove steak from grill; let steak rest 10 minutes before slicing on the diagonal. Makes 4 servings.

4 baking potatoes 1/4 c. fresh chives, chopped and divided 1 c.

Italian salad dressing 1 onion, sliced 4 sprigs fresh sage salt and pepper to taste Cut each potato into 6 wedges. Lay 3 wedges together on a double square of aluminum foil; sprinkle with one tablespoon chives and 2 tablespoons salad dressing. Place an onion slice and a sprig of sage on remaining 3 wedges. Fit potato back together and sprinkle with an additional 2 to 3 tablespoons salad dressing. Wrap tightly in foil; repeat with remaining potatoes. Grill over medium heat for about one hour, until potatoes are tender.

Discard sage; season with salt and pepper. Serves 4.

3 lbs. pork baby back ribs, cut into serving-size pieces 2 T. olive oil 1 onion, chopped 1 stalk celery, chopped 1 clove garlic, minced 1 c. brown sugar, packed 1/4 c. red wine vinegar 2 T. red wine vinegar 2 T.

Worcestershire sauce 1 T. Dijon mustard Fill a large stockpot with water; bring to a boil over medium-high heat. Add ribs; reduce heat, cover and simmer for 40 minutes. Remove ribs and pat dry with paper towels; place in a shallow pan and set aside. To make sauce, heat oil in a medium saucepan. Saut onion, celery and garlic over medium heat until tender, about 5 minutes.

Add remaining ingredients; simmer for 10 minutes, stirring occasionally. Transfer mixture to a food processor; process until smooth, about one minute. Brush ribs with one cup sauce; reserve 1/2 cup sauce for serving with ribs. Cover ribs; chill for 30 minutes. Grill over medium-high heat for 5 minutes per side, or until slightly charred and heated through. Reduce heat to low; brush ribs with additional sauce and grill for 15 minutes, occasionally brushing with sauce.

Serve with reserved sauce. Makes 4 servings.

2 T. garlic salt 1 t. onion salt 1 t. dried thyme 2 c. lemon juice 1 c. oil 2 to 3-lb. fryer chicken, cut into pieces Mix together seasonings in a 2-gallon plastic zipping bag. fryer chicken, cut into pieces Mix together seasonings in a 2-gallon plastic zipping bag.

Add lemon juice and oil. Seal bag; shake until mixed well. Add chicken; refrigerate for 8 hours to overnight. Remove chicken from bag, discarding marinade. Place chicken on a grill over low heat. Cook, turning every 10 to 15 minutes, until chicken is no longer pink in the center, about 40 to 50 minutes.

Makes 4 servings.

1/2 c. butter 1 onion, thinly sliced and separated into rings 12-oz. can regular or non-alcoholic beer 16-oz. pkg. bratwursts 5 to 6 hot dog buns, split Melt butter in a saucepan over medium heat.

Add onion and cook until tender; stir in beer. Cook bratwursts on a grill over medium heat, turning occasionally, until no longer pink in the center. Place bratwursts in buns; spoon onion and sauce evenly over bratwursts. Serves 5 to 6.

1 c. brown sugar, packed 1 T. red pepper flakes 1 t. hot pepper sauce 1/2 c. catsup 1 t. onion powder salt and pepper to taste 24 to 36 medium shrimp, peeled and cleaned Combine all ingredients except shrimp in a one-pint glass jar. onion powder salt and pepper to taste 24 to 36 medium shrimp, peeled and cleaned Combine all ingredients except shrimp in a one-pint glass jar.