When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
A last-minute decision turned out to be a real winner for Caroline Hall of Medford, Massachusetts. "Three days before the deadline for entering recipes at the local fair," she relates,"I decided to see if I could make this barbecue sauce. My family loved the recipe I created—and so did the judges. They gave it a blue ribbon! We now use the sauce on my pork and potatoes all the time."—Caroline Hall, Medford, Massachusetts
"My sister gave me the recipe for this easy five-ingredient marinade," writes Bernice Germann of Napoleon, Ohio. "It keeps the meat so moist and tasty...now it's the only way my husband wants his pork chops prepared."
"The first time I made this spicy dish, my husband commented on how moist the pork was, so I knew it was a keeper," relates Connie Brueggeman of Sparta, Wisconsin. It gets eye-appeal from red onion slices that turn a pretty pink when they're cooked.
Use the direct grilling method to cook these colorful kabobs for fast, flavorful results. The versatile marinade also adds terrific taste to beef, chicken or turkey can be stirred up days ahead and kept in the fridge.
Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Since the ribs are cooked ahead, they simply need to be browned and reheated on the grill. I love the easy last-minute preparation and magnificent results. Raves begin with the first bite.
Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor.
-Ellen Koch, St. Martinville, Louisiana