Melt in your mouth! 1 pound scallops
5 slices cooked bacon
1 pineapple, peeled, cored, chunked
1 sweet onion, peeled and chunked
8 cherry tomatoes
3 tbsp. melted butter
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
salt and pepper to taste
12 long bamboo skewers

Preheat BBQ grill to medium heat.  Cut bacon into suitable pieces, depending on the slice of scallops and wrap them around the scallops.  Alternate onion, wrapped scallop, pineapple and tomato on skewers. 

Mix Butter, Worcestershire sauce and lemon juice together; season with pepper.  Brush mixture over skewers and place them on the grill.  Cook 5 to 6 minutes.  Be sure to rotate skewers and base/season during cooking.

Juicy and Flavorful. 1-1 1/2 lbs. lean ground beef
1/2 cup shredded cheese (we suggest colby or montery jack)
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 egg
1 envelope onion soup mix
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried rosemary
salt and pepper to taste

Preheat grill or grill pan to high heat
In large bowl, mix together ground beef, cheese, soy sauce, Worcestershire sauce, egg, onion soup, garlic, basil. oregano, rosemary and salt and pepper.  Form into 4 large patties or 6 smaller patties.

Grill patties 3-5 minutes on each side or until cooked to desired temperature.

1 1/2 Pounds fresh salmon fillet with skin
3 T Brown sugar
1 T Grated orange peel
1/2 t Coarsely ground pepper
1 Ripe mango or papaya, seeded, peeled and chopped
1 c Fresh rainier cherries, pitted and halved
2 T Chopped Fresh mint, basil or cilantro
2 t Balsamic vinegar
2 t Crushed red pepper

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

8 ears white or yellow corn on the cob
Melted Butter
Salt and pepper to taste

To prepare, pull husk back from each ear of corn, but leave attached at the base. Pull off and discard silk; rinse ears. Brush the corn with melted butter and season with salt and pepper. Pull husks back up around corn.

TIP: To keep the husk snugly against the ear, pull off one or two of the outer husk layers, tear lengthwise into thin strips and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).

To grill over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to twenty minutes; turn occasionally. Be careful when husking the hot corn. Enjoy!

1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.

Preheat grill to medium heat.

Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!

2 lb Chicken breasts
1/3 cup Olive Oil
1/2 cup Balsamic vinegar
2 T Dried parsley
3 t Dried rosemary
1 t Dried thyme
1 t Dried sage
3 Cloves fresh garlic, minced
Salt & pepper

In a large non-porous (preferably glass) bowl, combine the olive oil, balsamic vinegar, parsley, rosemary, thyme, sage and garlic and stir until well blended.

Salt and pepper both sides of your chicken breast and put into the bowl of marinade. Gently coat the chicken in the marinade. Cover the dish and refrigerate at least 2 hours (up to 24hrs).

Preheat grill to medium high heat or set oven to broil.

Remove chicken from dish and discard marinade. Grill or broil for 5 to 6 minutes on each side until the chicken is cooked through and no longer pink inside.

This marinade is wonderful on chicken breasts too, which are perfect to slice and put on your salad.

4 lb Pork ribs ribs
1 c Ketchup
Salt and pepper, to taste
1/4 c Worcestershire sauce
1 1/2 c Cherry cola soft drink
1/4 c Vinegar
2 t Paprika
2 t Chili powder
1 medium onion, finely chopped

Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often.

Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.

1/2 c Kraft Original Barbecue Sauce
1/2 c Pineapple juice
2 t Grated ginger root
2 t Minced fresh garlic
5 lb Pork shoulder
3/4 c A.1. Original Steak Sauce
20 Hamburger buns, partially split

PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, ginger root and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.

PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.

SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.

1/3 c A.1. Original Steak Sauce
2 T Prepared Horseradish
2 t Ground cumin
1 t Minced garlic
2 Beef ribeye steaks (8 oz. each) 3/4 inch thick

PREHEAT: grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.

GRILL: steaks 4 min. on each side or until cooked through, brushing generously with the steak sauce mixture.
CUT: each steak in half to serve.

Sauce:
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard

Beef:
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.

Place beef steaks on grill over medium, ash-covered coals or medium heat.

Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.