Grilled Breast Of Chicken W/Maple Whiskey Gla Recipe

 
      Yield: 2 Servings
 
      1 t  thyme,Dried
      2    chicken breasts* boned,skin
    1/2 c  pure maple syrup
      3 T  jack daniel's whiskey
      1 T  vegetable oil

*Note: Chicken breasts should be boned, skinned & split. Rub thyme
over both sides of chicken breasts. Combine syrup, whiskey and oil.
Marinate breasts in the refrigerator for several hours. Grill or
broil breasts, basting frequently with marinade for a shiny brown
glaze. (Glaze burns easily, so watch carefully.)

Grilled Butter "Fly Pattern" Pork Chops
 
      Yield: 6 Servings
 
      2 T  olive oil
      1 sm onion,minced
      3 lg cloves garlic,minced
      1 t  cumin,ground
    1/4 t  red pepper,ground
      1 c  ketchup
    1/2 c  malt vinegar
    1/4 c  soy sauce
    1/4 c  light brown sugar
      2 T  worcestershire sauce
    1/4 t  liquid smoke
      6    pork chops,butterflied

1. Heat oil in medium saucepan over medium heat. Add onion, garlic,
cumin and red pepper. Cook, stirring often, until onion is tender; 5
minutes. Add all remaining ingredients except pork chops. Simmer
gently, stirring often, until slightly thickened, about 10 minutes.
Sauce can be refrigerated several weeks.

2. Prepare a medium-hot charcoal fire. When coals are coated wtih
gray ash, add chops. Grill, turning once, until cooked, 6 to 7
minutes per side. Brush with sauce about 5 minutes before finished.

Grilled Butterflied Leg Of Lamb
 
      Yield: 6 Servings
 
      4 lb leg of lamb,butterflied
           -(approx)
      2 t  salt
      2    garlic cloves,chopped
      1 c  olive oil
      2    lemons,juiced
    1/3 c  tomato paste
      2 t  rosemary
    1/2 t  black pepper,ground coarse
    1/2 t  marjoram
    1/2 t  oregano
    1/2 t  savory

Have the butcher butterfly the leg of lamb, or do it yourself.

Combine all remaining ingredients in a glass, enamel, stainless, or
plasticcontainer and beat with a whisk or fork until combined.  It
takes a
few    minutes.

Add the lamb, turning it to make sure it is coated on all sides.
Marinate two hours at room temperature, or overnight in the
refrigerator.
Check     occasionally to make sure that it is still coated with the
marinade and    re-cover as necessary.

Grill outside, or broil inside at about 8 inches from the
flame for 15     minutes on each side, brushing occasionally with the
marinade. Serve sliced thin (hot) with the rest of the marinade, heated.