RIBS

• 1 strip of back ribs for each guest
• choice of barbeque sauces and dry seasonings
• Steam the ribs in a large kettle for about 45 minutes.
• Drain and place immediately on pre-heated grill.
• Sprinkle with choice of seasoning and grill about 3-4 minutes on each side.

CORNISH HENS

• 1 hen for every 2 guests
• dry seasoning
• Remove the grills from the BBQ and place a drip pan partly full of water in position. Preheat the BBQ.
• Rinse the hens and pat dry.
• Place on rotisserie stick and tie the legs and wings to prevent them from flopping around during cooking.
• Place the stick in the rotisserie motor and sprinkle on dry seasoning.
• Lower the lid. Keep and eye on the temperature, it should be around 325 degrees.
• Cook for 1 to 1-1.5 hours.
• If you choose to use liquid BBQ sauce don’t put in on until the last 10 minutes otherwise it will carmelize and burn.

SMOKED WHOLE TURKEY or TURKEY BREAST

• Use either gas BBQ or Webber Kettle and oven thermometer.
• Pre-soak wood chips for about 1 hour before use.
• Remove one side of gas grill in order to place wood chips directly on coals.
• Pre-heat BBQ on grill-free side on high until really hot.
• Place turkey or breast on remaining grill and close lid.
• Adjust heat until inside temperature is about 325 degrees.
• Place perforated pan with wet wood chips directly on hot coals.
• Sprinkle turkey with dry seasonings.
• Cook until inside temperature is appropriate for fowl on meat thermometer.
• (Breasts take about 3 hours, turkey, about 5 hours)

STEAK

• Marinate steak at room temperature for several hours. Pre-heat BBQ.
• Place steak on hot grill and allow to flare for two minutes.
• Turn and repeat. Turn down heat.
• Turn again and cook for 5 minutes per inch on each side.
• Allow to stand for 2-3 minutes before serving.