1 tablespoon olive oil 

2 boneless, skinless thin-sliced chicken breasts 

Kosher salt and freshly ground black pepper, to taste 

6 cups chopped romaine lettuce 

1 Roma tomato, diced 

3/4 cup canned corn kernels, drained 

3/4 cup canned black beans, drained and rinsed 

1/4 cup diced red onion 

1/4 cup shredded Monterey Jack cheese 

1/2 cup shredded cheddar cheese 

1/4 cup Ranch dressing 

1/4 cup BBQ sauce 

1/4 cup tortilla strips


Heat olive oil in a medium skillet over medium high heat. 

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, 

about 3-4 minutes per side. Let cool before dicing into bite-size pieces. 

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. 

Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. 

Serve immediately, topped with tortilla strips.


BBQ Chicken Salad
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 BBQ Chicken and Bacon Taquitos

Prep Time:15 min Cook Time:15 min Total Time:30 min 

Serves 6


3 boneless, skinless chicken breasts, cooked and shredded ( I poach mine)

5 slices bacon, cooked and chopped

2 cups Sweet Barbecue Sauce (any flavor you like), divided use 

1 1/2 cups Monterey-Jack cheese, shredded

12 fajita-size flour tortillas

Green Onions, for garnish


Preheat oven to 375° F. Line a large baking sheet with foil. Spray foil with cooking spray. Set aside.

In a large bowl, add shredded chicken, chopped bacon and 1 cup of barbecue sauce. Gently stir to combine.

Lay tortillas onto a flat surface. Spread 2 to 3 Tablespoons of Monterey-Jack shredded cheese down the center of each 

tortilla. Top cheese with 1/3 cup chicken/bacon mixture. Roll each tortilla up tightly. Place all rolled taquitos onto the 

baking sheet. Spray the tops with cooking spray.

Bake 12 to 15 minutes, or until tops are golden-brown. Remove from oven and let stand 5 minutes to cool slightly before 


Serve taquitos with the remaining barbecue sauce. Enjoy!

Yields: 12 Taquitos


 BBQ Chicken and Bacon Taquitos
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Nonstick nonflammable cooking spray

1 cup butter

1/4 cup minced fresh cilantro

1 teaspoon salt

1/2 teaspoon ground black pepper

8 ears corn, shucked and cut in half 


Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400 degrees F.

Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. 

Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. 

Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately. 

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 BBQ Honey Orange Chicken



1/2 cup freshly squeezed orange juice

1/4 cup olive oil

1/4 cup hot sauce

1/4 cup Dijon mustard

1 tablespoon grated orange zest

1 (4 pound chicken) cut into 10 pieces, patted dry with paper towels


4 tablespoons (1/2 stick) butter

1/4 cup honey

1/4 cup freshly squeezed orange Juice

1/4 cup BBQ sauce

1 tablespoon grated orange zest

2 tablespoons Dijon mustard

1/4 teaspoon allspice


Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator. 

Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling. 

Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more. 

While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving. 

Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.


 BBQ Honey Orange Chicken
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Lemon-Red Fresno Butter:

 1 1/2 cups freshly squeezed lemon juice 

1 teaspoon clover honey 

2 sticks unsalted butter, softened 

2 teaspoons finely grated lemon zest 

3 red Fresno chiles, grilled, seeded and finely diced or any chili diced very small

Kosher salt and freshly grounded black pepper 

Grilled Lobster Tails: 

Kosher salt 

8 jumbo Maine lobster tails (8 to 10 ounces each) I get mine at Superstore when on sale

Canola oil, for brushing 

Freshly ground black pepper 

Fresh cilantro leaves, for garnish 

Lemon zest, for garnish


For the lemon-red Fresno butter: Put the lemon juice in a small saucepan and bring to a boil over high heat. 

Cook until reduced to 1/4 cup. Stir in the honey. Let cool. 

Add the butter and zest to the reduced lemon juice and mix until smooth. Fold in the chiles and season with salt and pepper. 

The butter will keep in the refrigerator, covered, for up to 1 week. 

For the grilled lobster tails: Bring a large pot of salted water to a boil. Add the lobster tails and boil for 4 minutes. 

Remove and drain well. Split each lobster tail lengthwise down the underside with a heavy knife, taking care not to cut through the back shell, so that the lobster is still in one piece but the inside is exposed. 

Heat the grill to medium-high heat. 

Brush the lobster flesh with oil and sprinkle with salt and pepper. Place the tails flesh-side down on the grill and grill until slightly charred, about 3 minutes. Flip over, brush with a generous amount of lemon-red Fresno butter, and continue grilling until just cooked through, 2 to 3 minutes, brushing with butter throughout. 

Remove from the grill to a platter, flesh-side up. Top with a little more butter, some cilantro leaves and lemon zest. 


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4 Large russet potatoes washed skin on 

2 tablespoons olive oil 

2 cups mixed grated cheese provolone and cheddar 

1 cup cooked crispy bacon drained and crumbled 

1/2 cup chopped scallions 

1/2 cup sour cream 

1 pinch Salt and pepper to taste 

1 tablespoon Optional garnish: salsa 


1.Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking.

2.Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. 

Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.

3.Remove from the grill and cool.

4.Using a sharp serrated knife slice the potato in half lengthwise. 

Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.

5.Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato 

(the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes.

6.Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. 

Place potato skins cheese side up on the grill.

7.Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.

8.Remove from barbeque. Top with scallions, sour cream and salsa if desired.


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1 cup Bull's-Eye Bold Original Barbecue Sauce 

1 cup pineapple juice 

2 tsp. minced fresh garlic 

2 tsp. grated ginger root 

1 pork shoulder (5 lb./2.2 kg) 

16 sandwich buns, split


Mix first 4 ingredients. Place meat in disposable foil pan; cover with 1/3 of the barbecue sauce mixture. 

Refrigerate 20 min. to marinate. Refrigerate remaining barbecue sauce mixture until ready to use. 

Meanwhile, heat barbecue to medium heat. 

Place pan on barbecue grate; cover with lid. Grill 3 to 3-1/2 hours or until meat is done (160ºF). 

Remove from barbecue; cover with foil. Let stand 10 min. Meanwhile, pour remaining barbecue sauce mixture into a large saucepan; cook on medium-low heat until heated through, stirring occasionally. 

Shred meat with 2 forks or cut into bite-size pieces. Add to saucepan; stir to evenly coat. Serve in buns


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4 Salmon fillets ( approx 1 lb)

4 T. Italian dressing

1 T fresh rosemary or thyme

1 T butter


1. In a double wrapped foil pouch add all ingredients

2. Place on medium grill, cook 8 minutes on each side. 

3. *Unwrap foil and put fish with all it's juice on a platter

Note: I serve my fish with rice and broccoli.... Ron says it's yummy  

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3/4 cup Bull's-Eye Barbecue Sauce   

2 Tbsp. Kraft Pure Orange Marmalade 

2 tsp. hot pepper sauce   

4 lb. (1.8 kg) pork baby back ribs, cut into 2-rib portions 

Ice cubes  (4) **


HEAT barbecue to medium-high heat.

MIX first 3 ingredients until blended.  

Place half the ribs in single layer in center of large sheet of heavy-duty foil. Bring up long sides of foil. 

Double fold short ends to seal, leaving top open. Place 3 or 4 ice cubes in packet. 

Double fold top to seal, leaving room for heat circulation inside. Repeat to make second packet.  

Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; place on barbecue grate. 

Brush with barbecue sauce mixture. Grill 10 min., turning occasionally and brushing with remaining barbecue sauce mixture. 

**When heating ribs in foil the ice cubes create steam and prevent burning.


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6 large eggs 

2 1/4 cups cold whole milk 

1 teaspoon salt 

1/2 teaspoon fresh ground pepper 

2 cups sifted all-purpose flour ( 

1/4 cup pan drippings from a roast beef (see previous recipe) or vegetable oil 

Note: if you run shy of drippings, vegetable oil or melted duck fat can be substituted. 


1.Place eggs, milk, salt, and pepper in a large bowl and whisk to mix. Whisk in the flour and 2 tablespoons of roast drippings. Cover mixture and chill for 30 minutes. 

Prepare barbeque for indirect moderate high heat 400-425F (205-218C). Leave burner (large enough for your muffin tin) turned off. Leave all other burners on. Preheat the muffin tin for 5 minutes.

2.Add about ¾ teaspoon (3.75ml) of drippings to each section of the preheated muffin tin. Heat the drippings for 1 minute. 

Pour the batter in the hot muffin tin (fill tins about ¾ of batter) and cover grill. 

Cook until puffed and brown, about 20 minutes. Don’t open the grill to peek, as the temperature has to be constant for the batter to puff. Remove from grill carefully with barbeque gloves. 

Serve hot with herbed smoked roast beef.


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