brat kabobs

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
1/2 cup soy sauce
1/4 cup apple juice concentrate
3 tablespoons spicy mustard
2 medium sweet red pepper - cut into 1-inch pieces
1 medium yellow summer squash - cut into 1/2-inch cubes
1 medium onion - cut into wedges
1 package johnsonville fresh original bratwurst - cut into 1/2 slices
metal or wooden skewers

steps:
1.  in a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard.  add vegetables.  seal bag and refrigerate 1 hour.

2.  place brats in large sauce pan and add enough water to cover brats.  parboil on medium-high heat for about 10 minutes.  remove from pan and allow to cool slightly.

3.  slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with vegetables.  brush with reserve marinade and grill over medium heat until vegetables are tender and brats are golden brown turning and basting frequently with reserved marinade.  serve immediately.

- char-broil sizzle on the grill

wright's royal steaks

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/4 cup soy sauce
2 tablespoons wright's natural hickory seasoning
1 tablespoon red win vinegar
1 tablespoon grated ginger
1 green onion - sliced
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 rib-eye or t-bone steaks (3/4 - 1-inch thick)

steps:
1.  blend all ingredients except steaks.  in a non-metal dish, pour marinade over steaks.  cover, chill at least 15-minutes, turning steaks once.

2.  remove steaks from marinade.  heat marinate to a boil and set aside.

3.  grill steaks 6 minutes on each side or until desired doneness brushing with marinade occasionally.

- char-broil sizzle on the grill

chile lime chicken quesadillas

prep time:  tbd
cook time:  tbd
servings:  12

ingredients:
6 boneless chicken breasts
1 jar spike's santa fe packing company chunky salsa
1 jar spike's santa fe packing company salsa con queso
3 cloves garlic - minced
2 tablespoons lime juice
1 tablespoon chili powder
1 tablespoon cooking oil
12 flour tortillas
salt
pepper

steps:
1.  mix together lime juice, garlic, cumin, chili powder and vegetable oil.  marinate the checking breast for 30 minutes.  remove from marinade and season with salt and pepper.  pat dry excess oil.

2.  grill chicken over medium hot grill to an internal temperature of 170 degrees.

3.  place flour tortilla onto grill and lightly toast on both sides.  spread half of the tortilla with spike's santa fe packing company salsa con queso, slice the checking into strips and place on the queso side of the tortilla.  top with salsa and fold in half.

4.  serve with sour cream.

- char-broil sizzle on the grill

soft tacos with spicy marinated goose

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
1/4 cup extra virgin olive oil
1/3 cup soy sauce
2 tablespoons minced yellow onion
3 teaspoon bottled minced garlic
1 1/2 teaspoons sugar
1 teaspoon chili powder
1/2 teaspoon pepper
1/2 teaspoon oregano
1 boneless goose breast - skinned
1 cup chopped tomato
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 teaspoon lemon juice
1/2 teaspoon salt
cook spray
8 6-inch white corn tortillas
1/2 cup crumbled feta cheese
1 1/2 cups finely shredded green cabbage

steps:
1.  combine olive oil, soy sauce, onion, garlic, sugar, chili powder, pepper, oregano and goose in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally.  remove goose from bag, reserving marinade.

2.  combine tomato, green onions, cilantro jalapeno pepper, lemon juice and salt in a medium bowl. 

3.  prepare grill.  place goose on grill rack coated with cooking spray, grill 10 minutes or until a thermometer registers 165 degrees, turning and basting frequently with marinade.  let stand 10 minutes.  cut goose diagonally across grain into thin slices.  keep warm.

4.  warm tortillas according to package directions.  place 3 ounces of goose on each tortilla.  top with 2 tablespoons tomato mixture, teaspoons cheese and 3 teaspoons cabbage.

- cooking light, october 2006

apricot-pineapple pork ribs

prep time:  tbd
cook time:  2 hours
servings:  tbd

ingredients:
4 pounds pork back ribs

marinade ingredients:
1 cup soy sauce
1 cup apricot-pineapple preserves
1 cup pineapple juice
dash of wright's liquid smoke

glaze ingredients:
1/2 cup pureed cooked dried apricots
1/2 cup smooth peanut butter
3/4 cup soy sauce

marinade steps:
1.  mix marinade ingredients well.  place ribs in large plastic bag and cover with marinade.  refrigerate 6 - 24 hours.

steps:
1.  preheat grill to medium, remove ribs from marinade and discard marinade.

2.  cook ribs over indirect heat for 2 hours, until meat is very tender.

glaze steps:
1.  mix together ingredients for glaze.  during last 20 minutes of cooking, baste ribs on both sides with glaze.

- char-broil sizzle on the grill

grilled chicken and garlic mashed turnips

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
3 pounds of chicken (breast, legs, thighs)
2 tablespoons chopped basil
1/4 cup fresh lemon juice
5 tablespoons olive oil - divided
3 cups diced turnip
3 cloves garlic - minced
salt

steps:
1.  combine chicken, basil, lemon juice and 2 tablespoons olive oil in a large bowl and toss together.  refrigerate and let marinate 2 hours.

2.  grill chicken until cooked through.  chicken can also be baked for 50 - 60 minutes at 425 degrees until cooked through.

3.  cook turnip cubes and garlic cloves in boiling water for 15 minutes or until soft.  mash turnips and add olive oil and salt.

- goop, january 2011

mideastern venison kabobs

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:
2 pounds venison steak or roast - cut into 1-inch cubes
1/2 cup olive oil
1 tablespoon white vinegar
1 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 teaspoon garlic - minced
1/2 teaspoon salt
assorted vegetables

steps:
1.  mix all ingredients except meat and vegetables in a ceramic or glass bowl.  add venison and cover completely with marinade.  place in refrigerator and let sit for 4 - 24 hours.

2.  put meat and vegetables on skewers and grill over high heat for a total of 6-8 minutes, turning every 2 minutes. 

- montana outdoors, november/december 2008

the four ingredient wonder

prep time:  tbd
cook time:  tbd
servings:  2-4

ingredients:
1/4 cup oil
3 cloves garlic - minced
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 pound venison steaks

steps:
1.  combing the oil, garlic, salt and pepper in a resealable plastic bag.

2.  trim the steak and dry with paper towels.  add to the marinade and let marinate 8-24 hours in the refrigerator.

3. preheat the grill to medium-high heat.  let the steaks come to room temperature.  remove from the marinate, but don't dry or rinse the marinade off.  place on the grill and close the lid.  cook about 7-10 minutes total for both sides for medium rare.  transfer to heated platter and serve hot.

note - for more flavor, add 1-2 tablespoons of fresh minced oregano to the marinade

- slice of the wild, 2009