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15 minutes 30 minutes bone sides bread charcoal chili powder chili sauce clove garlic cornstarch Cover and grill Cover and refrigerate crushed cubes cup dry cup margarine CUP Mix cup water Cut into serving desired doneness drained dried oregano leaves easily with fork fish flakes fish flakes easily green onions green pepper heavy-duty aluminum foil inch thick inches from medium lamb least 1 hour lemon juice margarine or butter meat medium coals minutes for medium minutes longer Mix all ingredients mixture mushrooms onions with tops oregano ounces packed brown sugar paprika Parmesan cheese pineapple potatoes red pepper red pepper sauce refrigerate at least reserved marinade ribs roast rotisserie salt 4 teaspoon serving pieces SERVINGS Mix shrimp smoke spareribs steak tablespoons tablespoons lemon juice tablespoons margarine tablespoons vegetable oil teaspoon garlic teaspoon ground teaspoon pepper teaspoon red pepper teaspoon salt tomato turning and brushing turning once vegetable oil Worcestershire sauce zucchini
Bibliographic information
| Title | Best recipes for grilling Volume 0 of Betty Crocker's Red Spoon Collection |
| Author | Crocker |
| Edition | illustrated |
| Publisher | Prentice Hall Press, 1989 |
| ISBN | 0130730246, 9780130730244 |
| Length | 112 pages |
| Subjects | › › Barbecue cookery Barbecuing Cooking / General Cooking / Methods / Barbecue & Grilling |
| Export Citation | BiBTeX EndNote RefMan |