Barbeque Classics

We've been grilling out a lot lately to keep the kitchen nice and cool. Here are some of the recipes that have been a hit.

Grilled Pork Tenderloin

one packaged pork tenderloin

1 cup Dale Sauce

2 Tablespoons olive oil

1/4 cup Dijon mustard

2 teaspoons garlic powder

1 Tablespoon lemon juice

1 teaspoon dried rosemary

Combine all ingredients in a gallon zip lock bag, mix well, and let meat marinate for at least two hours. Place on hot preheated grill and cook until inserted meat thermometer registers 165 degrees. Remove meat, let rest for 10 minutes then slice.

Chicken Kabobs

one bag frozen chicken tenderloins (thawed)

one carafe Good Seasons Italian salad dressing (prepare with red wine vinegar and olive oil)

Marinate chicken overnight with salad dressing in a gallon ziplock bag. Remove and thread chicken onto bamboo skewers then grill until meat is firm, about 12 minutes.

Super Burgers

one pound ground veal

one pound lean ground beef

one package dry onion soup mix

salt and pepper to taste

Combine all ingredients and shape into patties. Grill on both sides and serve on a bun with onion slice, tomato slice, lettuce, and mustard.