Quick Links to other recipes:

Sweet & Spicy Caramelized Salmon

Spring Leg of Lamb

Pulled Pork

Rotisserie Chicken with Sweet & Spicy BBQ Sauce

Baby Back Ribs with Asian BBQ Sauce

Grilled Sausage with Apple Chutney

Grilled Tomatoes & Sauce

Hot Dogs and Grilled Squash

Sweet & Spicy Barbeque Bricket

Chef Steve’s BBQ Mustard Glazed Pork Loin

Recipes from Chef Steve

MEMORIAL RECIPESS:

Hot Dogs

All meat dogs such as “Bogner Dogs”
“Score” the dogs on a 45 to 65 degree angle ¼ inch deep 2” apart
(this allows a crisper texture with barbeque taste)
Grill dogs to individual taste

Sautéed fresh peppers and onions:

three green peppers and two Spanish onions, thinly sliced

In a cast Iron skillet (seasoned), ½ cup of good olive oil with good unsalted butter melted in the skillet ON the grill. Place both pepper and onions with salt and pepper to taste in skillet. Sautéed until soft and lightly Carmel in color. . Temperature:350 to 400 degrees

Place Dogs in a fresh eqq roll with peppers and onions on top.

An American dog with dressing condiments of your choice


Grilled squash both yellow and green, with fresh crisp bread

Sautéed fresh chopped garlic in a cup of good olive oil and two tablespoons of good butter until soft and flavorful (not burnt) . Place in a deep dish for “bathing” the1/4 sliced squash. Cut squash on 45 degree angle (for a longer slice).

Place squash after bathing in the oil and garlic bath on hot grill high temperature (400 +)

Grill both sides 30 seconds or until grill marks are on both sides

Serve on very fresh crisp bread, size to match the slices

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