Bbq! Barbecue Favorites Recipe

• 1 x jalapeno pepper seeded and minced, or possibly more to taste
• 1 x red onion thinly sliced
• 2 tsp freshly grnd black pepper
• 2 Tbsp. grape jelly
• 6 Tbsp. warm-pepper jelly or possibly marmalade
• 1/3 c. red wine
• 6 Tbsp. minced fresh cilantro one lemon juice of
• 2 lb beef round cut into 1 1/2- to 2-inch cubes
• 2 lrg onions cut into eights
• 1 c. ketchup
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. brown sugar
• 1 Tbsp. whole grain mustard
• 1 Tbsp. dry mustard
• 2 Tbsp. worcestershire sauce
• 12 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/2 c. water
• 1 tsp paprika
• 1 tsp chili pwdr
• 2 med zucchini cut into 1/2-inch cubes
• 1 x red bell pepper cut into 1 1/2-inch cubes
• 1 x yellow bell pepper cut into 1 1/2-inch cubes
• 1 x green bell pepper cut into 1 1/2-inch cubes
• 3/4 lb button mushrooms washed
• 2 med -sized vidalia onions cut into eights, leaving root intact, up to 3
• 4 x japanese eggplants cut into 1 1/2-inch slices extra virgin olive oil salt and freshly grnd black pepper to taste
• 1 c. minced fresh mixed herbs parsley, chives, basil, thyme

1. **Skewered Beef and Onion Marinade**
2. Mix together the jalapeno pepper, onion, jellies, wine, cilantro and lemon juice in a bowl.
3. Add in beef and toss well.
4. Marinate for at least three hrs in refrigerator.
5. Bring beef to room temperature before grilling.
6. Preheat the grill.
7. Thread beef and onion alternately on metal skewers.
8. Grill over high heat for approximately 10 min, turning a quarter turn every two to three min till the meat is brown.
9. Or possibly till done according to personal preference.
10. Let rest for two to three min before serving.
11. Serve on achiffonade of romaine.
12. **Old-Fashioned Barbecue Sauce**
13. Mix all the ingredients together in a non-reactive saucepan.
14. Bring to a boil.
15. Reduce the heat and simmer for 15 min.
16. Store in a glass jar in refrigerator for up to four weeks.
17. **Grilled Garden Vegetables**
18. 2 medium zucchini, cut into 1/2-inch cubes 1 red bell pepper, cut into 1 1/2-inch cubes 1 yellow bell pepper, cut into 1 1/2-inch cubes 1 green bell pepper, cut into 1 1/2-inch cubes 3/4 lb.
19. button mushrooms, washed 2 to 3 medium-sized Vidalia onions, cut into eights, leaving root intact 4 Japanese eggplants, cut into 1 1/2-inch slices extra virgin olive oil salt and freshly grnd black pepper to taste 1 c. minced fresh mixed herbs (parsley, chives, basil, thyme 1997 Janeen Sarlin, The New Meat Lover'sCookbook
20. Notes: BBQ!
21. Barbecue Favorites Summer is here so let's really break in which grill!
22. Invite the neighbors over 'cause it's gonna be a bonanza!
23. Our Home wants you to grill safely, so read the safety tips first!

jalapeno pepper, red onion, black pepper, grape jelly, warmpepper, red wine, cilantro one, beef, onions, ketchup, apple cider vinegar, brown sugar, whole grain mustard, mustard, worcestershire sauce, red pepper, black pepper, water, paprika, chili pwdr, zucchini, red bell pepper, yellow bell pepper, green bell pepper, mushrooms washed, onions, eggplants, parsley

Taken from cookeatshare.com/recipes/bbq-barbecue-favorites-80586 (may not work)