You can now get TONY FATSO'S EVERYTHING SAUCE at all SWEETBAY LOCATIONS in the city of TAMPA!!!
(Not every SWEETBAY anywhere... Just the ones in the city of Tampa)

Tony Fatso’s Idiot-Proof Pork Steaks

INGREDIENTS

·     5 pork shoulder steaks

·     1 teaspoon seasoned salt to taste

·     1 teaspoon seasoned pepper to taste

·     1teaspoon of onion powder to taste

·     1 teaspoon of garlic powder to taste

·     2 cups apple cider vinegar

·     1 1/2 cups water

·     1 teaspoon of liquid smoke

DIRECTIONS

1.    Preheat grill to medium-low heat.

2.    Lightly season the pork steaks on both sides, save remaining seasoning to the side.  In a large bowl, stir together the vinegar and water, and ½ teaspoon of reserved seasoning.

3.    Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture and lightly sprinkle on more seasoning on both sides every 5 minutes during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, Total cooking time is 25 – 30 minutes. Discard remaining vinegar mixture.

ST. LOUIS STYLE PORK STEAKS

Serves 4

4 pork steaks, about 1/2-inch thick
Garlic salt and pepper, to taste
1/4 cup Dijon-style mustard
2 tablespoons dark brown sugar
2 teaspoons Worcestershire sauce


Cooking Directions
Prepare medium-hot fire in grill.

Season pork with garlic salt and pepper; grill directly over fire, turning to cook and brown evenly, for a total of 20 minutes.

In small bowl stir together mustard, brown sugar and Worcestershire sauce.

During last 5 minutes of grilling, brush sauce on all surfaces of pork steaks.


Serving Suggestions Serve with potato salad, warm dinner rolls and fresh fruit.

CHERRY BARBECUE SAUCE

1/4 cup dried tart cherries
3 tablespoons balsamic vinegar
1/2 cup cherry jam
2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon kosher salt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon dried chili flakes
1/2 teaspoon dried thyme
12 ounces amber ale (11/2 cups)

Combine dried cherries and vinegar in a small saucepan and let soak about an hour to soften. Add cherry jam, butter, lemon juice, salt, mustard, Worcestershire sauce, dried chili flakes, dried thyme and ale. Simmer until sauce is thick and has reduced to about 1 cup, about 15 minutes on low heat.

Scrape mixture into blender and puree on high until smooth. (Cover blender with a folded towel and hold lid in place when mixing warm liquids. The heat generates steam, which might expand and push the lid off the blender.)

Per tablespoon: calories: 38 (20 percent from fat); protein: 0.2 gram; total fat: 1.9 grams; saturated fat: 0.5 gram; cholesterol: 2 mg; sodium: 79 mg; carbohydrate: 6.9 grams; dietary fiber: 0.2 gram

-- Adapted from "Grilling With Beer" by Lucy Saunders

Tony Fatso’s Foiled Salmon

Ingredients:

• 4 1/2 lbs salmon fillets, for each serving about 1-inch thick
• 2-4 Yukon gold potatoes, sliced thin
• 1 medium red onion, sliced thin
• 1 medium white onion, sliced thin
• 2-4 carrots, sliced about 1/8 inch thick
• 1 lemon, sliced thin
• butter, sliced in pats
• sour cream
• fresh dill
• White wine
• heavy duty aluminum foil

Directions:

1. Reduce coals till glowing.

2. On a piece of foil layer: sliced potatoes, pats of butter, sliced red and white onions, Carrots, more Butter pats, sour cream, dill, then salmon filet, skin side up. Top with slices of lemon.

3. Tightly close foil using Dutch fold lengthwise and roll up ends.

4. Place on grill for 20 to 25 min until fish is tender.

5. Note: If using fillets 1/2 inch thick, you may want to quick blanch the sliced Potatoes and Carrots so they will not be too crunchy.

GRILLED TUNA WITH CILANTRO-LIME MARINADE

Start to finish: 15 minutes, plus at least 15 minutes for marinating

Servings: 4

1/4 cup lime juice (about 2 limes)

1/4 cup chopped fresh cilantro

2 tablespoons Dijon mustard

1 tablespoon chili powder

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 tuna steaks (about 4 ounces each)

In a shallow bowl or pie plate, combine the lime juice, cilantro, mustard, chili powder, oil, salt and pepper. Stir well. Add the tuna steaks, turning to coat. Cover and refrigerate for at least 15 minutes or up to 8 hours.

Heat a gas grill to high or prepare a charcoal fire.

Oil a folded paper towel, hold it with tongs and rub it over the grill rack. Grill the tuna steaks until browned on both sides and opaque at the center, about 5 minutes per side.

Marinated Grilled Vegetable Salad

Ingredients:

1 pound asparagus

1 medium red onion(s), cut into 2-inch pieces

1 medium sweet red pepper(s), cut into 2-inch pieces

1 medium summer squash, cut in half lengthwise and sliced into 2-inch pieces

1 large zucchini, cut in half lengthwise and sliced into 2-inch pieces

¼ cup balsamic vinegar, white

2 Tbsp olive oil

1 Tbsp honey

½ tsp table salt

½ tsp dried basil

½ tsp dried oregano

¼ tsp dried thyme

¼ tsp black pepper

1 clove garlic clove(s), minced

• Snap off tough ends of asparagus. Place asparagus, onion, bell pepper, squash and zucchini in a large heavy-duty zip-top plastic bag.

• Combine balsamic vinegar and next 8 ingredients; pour over vegetables in plastic bag. Seal bag, and shake gently to coat vegetables. Marinate 30 minutes, turning bag occasionally. Prepare grill.

• Remove vegetables, discarding marinade. Place vegetables in a grill basket. Grill, uncovered, over medium-high heat (350°F to 400°F) 22 minutes or until slightly charred, turning often.

Yield: 6 servings (serving size: 1 cup)

Feta-Stuffed Chicken Burgers

Ingredients:

1 pound uncooked ground chicken breast

1 Tbsp fresh oregano

¼ tsp garlic powder

7 Tbsp feta cheese, crumbled

4 small wheat pita(s)

4 piece lettuce, romaine

2/3 cup roasted red peppers, sliced (without oil)

5 small olive(s), black, sliced (about 4 tsp)

• Preheat grill or broiler

• Mix chicken, oregano, garlic powder and feta together in a medium-sized bowl; divide mixture into four balls and then press them gently into patties.

• Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

• Serve each burger in a pita with a lettuce leaf, ¼ of peppers and 1 teaspoon of olives.

Grilled Tropical Fruit Kabobs

¼ cup dark brown sugar, packed

2 Tbsp unsalted butter

1 tsp ginger root, finely chopped (or more to taste)

1 oz rum, dark-variety

½ medium pineapple, peeled and cut into large chunks

2 large mangos peeled and cut into large cubes

2 large banana(s), peeled and cut into large pieces

• Preheat grill to medium-high or heat a grill pan over high heat.

• Combine sugar, butter, ginger and rum in a small saucepan; heat over low heat until well-combined, about 2 to 3 minutes and set aside.

• Alternate pieces of fruit on each of 8 ten-inch or 16 six-inch metal or wooden skewers (make sure to soak wooden skewers in water for about 20 minutes to prevent charring); brush with sugar mixture.

• Place kabobs on grill or grill pan and cook until grill marks show on bottom side of fruit, about 1 to 2 minutes. Turn kabobs and grill until marks appear on other side, about 1 to 2 minutes more. Serve hot, room temperature or chilled.

Yields 1 large or 2 small skewers per serving.

Banana Turtle Napoleons

Ingredients:

2 unpeeled firm-ripe bananas, halved lengthwise

1 tablespoon packed brown sugar

4 frozen low-fat seven-grain waffles, thawed

1 cup dulce de leche low-fat frozen yogurt

3 tablespoons fat-free hot fudge sauce, heated

1 tablespoon finely chopped salted peanuts

• Spray the grill rack with nonstick spray. Preheat the grill to medium.

• Sprinkle the cut sides of the bananas with the brown sugar; let stand about 10 minutes. Place the bananas, cut side down, on the grill rack and grill until caramelized, about 2 minutes. Turn and grill until the bananas are tender and the skins begin to separate from the flesh, 4-5 minutes longer. Just before the bananas are done, place the waffles on the grill rack and grill until hot and lightly marked, about 1 minute on each side.

• Cut the waffles in half; place one half on each of 4 dessert plates. Peel the banana halves and cut crosswise in half. Top each waffle with ¼-cup scoop of the frozen yogurt, spreading it to cover the waffle. Place 2 pieces of banana on top of each serving, then cover with the remaining waffle halves. Drizzle evenly with the hot fudge sauce and sprinkle with the peanuts. Serve at one.

Grilled Chicken with White Rosemary Barbecue Sauce

Yield: 6-8 servings.

For the chicken:

2 (4-pound) chickens, each cut into 8 serving pieces
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Vegetable or olive oil for oiling grill

For the sauce:

1 1/3 cups mayonnaise
Zest of 1 lemon
1/2 cup lemon juice
4 teaspoons chopped fresh rosemary
2 cloves garlic, crushed

1. For sauce, whisk mayonnaise, zest and juice, rosemary and garlic. The sauce can be made 3 days ahead, covered and refrigerated.

2. Build a fire for indirect grilling in an outdoor grill. For a charcoal grill, heave the coals heaped in a mound in the center. For a gas grill, heat on high, then leave 1 burner on high and turn the other burners off.

3. Season chicken with salt and pepper. Lightly oil cooking grate. Put chicken on unheated areas of grill (on perimeter around but not over coals in charcoal grill, or over off burners of gas grill). Cover; grill 20 minutes. Turn chicken, cover grill and continue grilling until an instant-read thermometer inserted in thickest part of breast reads 165 F, 20 minutes.

4. Move chicken to hot area of grill (over coals of charcoal grill and over high burner of gas grill). Brush chicken with mayonnaise mixture. Grill, turning and basting occasionally with remaining mayonnaise mixture, until sauce has reduced to a mostly transparent glaze, 3-5 minutes. Serve hot with remaining sauce.

Recipe note: Adapted from Rick Rodgers Summer Gatherings

Happy Father’s Day Dad.... Love, Your #1 Son.

Grilled Marinated Flank Steak
Ingredients
1-2lbs flanksteak
3 parts pineapple juice
1 part soy sauce
Preparation
Marinade meat up to 24 hrs by placing in a sealable plastic bag with most of the marinade and keep in fridge.
Directions
Remove meat from fridge at least an hour before grilling and take from marinade. You can use this marinade as the base for a sauce ONLY if you bring it to a boil for at least 10 minutes. The alternate is to make a second batch of the marinade for the sauce.
Place meat on HOT grill on each side for 2-3 minutes - using tongs to turn.
Grill to medium rare (145F degrees) and remove immediately to rest
Slice the meat very thin on the bias - ‘cross grain”

Serving suggestion. I reduced some of the marinade and added butter to create the sauce, grilled some pineapple rings for garnish and served as the main protein. The next day I sliced the meat real smaller and created an entrée salad from it by adding sesame

BBQ Garlic Chicken

Ingredients:

4 boneless skinless chicken breast halves
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lime juice
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
additional picante sauce

Directions:

Place each chicken breast between 2 pieces of plastic wrap. Flatten chicken to 1/4-inch thickness, using a meat mallet; cut into 1-inch pieces. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken; cover and chill 1-2 hours. Thread chicken onto skewers; cook over hot coals 6-8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce.

Savory Barbecue Dry Rub Recipe

Here is a barbecue dry rub recipe that works great for chicken, pork ribs and beef brisket. This savory dry rub recipe calls for the following ingredients.

4 tablespoons sweet paprika
2 tablespoons salted meat tenderizer
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
1 tablespoon brown sugar
1 tablespoon celery salt
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon ground oregano
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
1 teaspoon dry mustard

Combine listed ingredients in a bowl and mix thoroughly to ensure seasonings are well blended. Rub the savory dry rub mixture into your meat. Place the seasoned beef, chicken or pork into a suitable container with lid or cover with plastic rap. Refrigerate for up to 3 days for brisket and ribs and overnight for chicken.

This dry rub recipe makes about 1 cup, which you should easily be able to coat 1 large beef brisket or 3 slabs of ribs or two 3 to 4 pound chickens cut into pieces.

You can store this leftover dry rub mixture in an sealed container stored in an airtight container for up to six months.

George’s Shrimp Scampi

(in memory of Chef John Madera)

2 doz. large or 3 doz. med shrimp, raw frozen peeled and deveined

2 Tbsp. olive oil

¼ lb. (1 stick) butter

5 – 6 cloves fresh garlic, crushed & chopped

2 Tbsp. sweet basil, fresh leaf, chopped

1 Tbsp. oregano, fresh leaf, chopped

1 tsp. black pepper

1 Tbsp. “Red Hot” hot sauce

juice from ½ lemon

¾ cup white zinfandel wine

Progresso Italian bread crumbs

 Paprika

Using medium saucepan, add olive oil and butter on low heat.  When butter is completely melted, raise to medium heat and add garlic first then all other spices except paprika.  When garlic is lightly browned, add wine, Red Hot, and lemon juice,  reduce slightly and remove from heat to cool.  Arrange shrimp in rows on an oiled broiler pan and liberally dust them with the bread crumbs.  Spoon the cooled sauce over the shrimp until bread crumbs are saturated and dust with paprika.  Hold in refrigerator until ready to cook.  Set broiler at 4 – 5 inches and broil for about 5 min. or until bottom of shrimp is no longer pink.  Plate immediately coating with the sauce.  Serve with baked potato, Italian bread, and lemon slices.  Serves 2 – 3.

 SPICY BACON BEAN DIP

4 slices bacon, crisply cooked
1 can refried beans with jalapenos
pinch of cayenne pepper (or to taste)
1 lb. Pepper Jack or Monterey Cheddar cheese, grated
1 onion, finely diced
1/2 teaspoon taco seasoning
2 tablespoons fresh parsley or cilantro, minced
4 cloves garlic, crushed or pressed
1 teaspoon olive oil

In a skillet, brown the bacon until crisp but not brown. Drain on and pat dry with paper towels. Crumble into small bits.

Peel garlic cloves. Put through a garlic press or crush with the side of a heavy knife, then finely mince.

In a medium saucepan, over low heat, sauté onions until clear. Heat garlic until lightly golden, pressing it into the oil to flavor it. Do not allow the garlic to brown.

Add remaining ingredients and bacon bits. Cook over low heat until the cheese has melted.

Serve warm with tortilla chips or toasted pita wedges and a side of salsa.

BLUE-CHEESE STUFFED PORK CHOPS

4 pork loin ribs chops, cut 1 1/2" thick (about 10 oz. each)
1 recipe Blue cheese stuffing, follows
1 recipe Creamy Sauce, follows
Crumbled Blue Cheese, optional

For chops, trim fat; cut a pocket in each chop from fat side almost to bone. Spoon about 1/4 cup of the Blue Cheese Stuffing into each pocket; close pocket with wooden toothpicks.

In a covered grill arrange hot coals around drip pan to get medium-hot heat over drip pan. Place chops over drip pan. Cover; grill about 40 minutes or until no pink remains. Top chops with Creamy Sauce; sprinkle with blue cheese.

Blue cheese Stuffing: In a small mixing bowl combine 1/2 cup shredded carrot, 1/4 cup chopped pecans, 1/4 cup crumbled blue cheese, 1 thinly sliced green onion and 1 teaspoon Worcestershire sauce.

Creamy Sauce: In a small saucepan stir 4 teaspoons all-purpose flour into 1/4 cup plain yogurt. Add 3/4 cup milk, 1/2 teaspoon instant chicken bouillon granules and dash pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serves 4.

Mango Barbecue Sauce

This unique barbecue sauce combines fresh tomatoes and mangoes to create a sweet sauce, lightly spiced by chili peppers. This is a great sauce to add an authentic South American flavor.

INGREDIENTS:

• 6 plum tomatoes, cut in half
• 1/2 red onion slices 1/4" thick
• 2 hot chili peppers
• 1 cup chopped mango
• 1/4 cup chopped parsley
• 1/4 cup chopped coriander
• 1/4 cup chopped basil
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons lime juice
• salt and pepper to taste

PREPARATION:

Brush oil over tomatoes, chili peppers and onion slices. Grill on high heat, lid up, until they have good grill marks and have started to soften. Remove from grill and chop coarsely. Place all ingredients in a food processor and chop until chunky. Remove half of the sauce and continue blending until smooth. Pour smooth sauce over meat and marinade for at least one hour. Refrigerate chucky sauce. Baste meat with smooth sauce while grilling. Serve with chunky sauce. This sauce is great on pork, particularly ribs.

Collard Greens Recipe

Recipe ingredients:

6-8 Bunches Of Collard Greens
2-3 Smoked Ham Hocks
Garlic Powder To Taste
Season Salt To Taste

Cookware and Utensils:

1 – 5 Or 6 Qt Boiling Pot
1 – Cutting Board
1 – Sharp Knife

Recipe instructions:

As always the key to great cooking is being prepared and using quality ingredients.

Lets start with cooking your ham hacks. Add ham hocks to boiling pot and fill with water. Cook on medium heat for 2-3 hours until meat is tender. Meat is done when it begins to fall off the bone. Add additionally water if necessary.

While the ham hocks are cooking go ahead and clean and cut your greens. Greens should be rinsed several times in cold water to remove dirt or sand. After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips.

When your ham hocks are done, add the greens, garlic and season salt to the same pot. Boil on low heat for 1-2 hours until greens are tender. Stir your greens often to distribute the ham hock and increase the flavor. About halfway through cooking taste test your greens and add more seasoning if necessary.

BANANAS ON A SPIT

4 bananas
Corn syrup
Chopped walnuts

Peel the bananas and cut each in half across the middle. Thread each half on a 6 inch wooden skewer. Roll each in a plate of corn syrup, then a plate of chopped walnuts. Transfer to a small piece of aluminum foil and roll up, twisting the ends. Place on the lower grill over low heat, turning a couple of times, for 5 minutes.

Pink Lemonade Recipe

Ingredients

6 – lemons
2 – teaspoons grenadine syrup
1/2 to 3/4 – cup sugar
4 – cups water
1 – cup crushed ice

Mixing Instructions

This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.

Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.

Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Blue Cheese Stuffed Pork Chops

4 pork loin rib chops, about 1 1/2 inches thick
1/3 cup crumbled blue cheese
1/4 cup chopped pecans
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon Worcesteshire sauce
1/2 teaspoon salt
1/2 teaspoon white pepper

Preheat grill for medium-high heat. Trim fat and make a pocket in each chop. Season chops with salt and pepper. Combine remaining ingredients in a small bowl and stuff about 1/4 cup of mixture into each chop. Press to close. If too bulky, use toothpicks to close pork chops and prevent stuffing from spilling out. Place chops on grill rack and cook for 30-35 minutes or until meat is no longer pink. Remove from grill and serve.

Herb-Crusted Swordfish

Serves: 4

Ingredients:

• 1/2 cup mixed fresh herbs, such as oregano, parsley, sage, rosemary, thyme, and basil, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 1/2 teaspoons crushed red pepper
• 1/4 cup freshly squeezed lemon juice
• Salt and pepper to taste
• 4 eight-ounce swordfish steaks, 1 inch thick
• Fresh salsa of your choice

1. Heat charcoal grill until coals are white-hot, 30 to 40 minutes. Combine all ingredients, except fish and salsa, in a small mixing bowl. Rub mixture generously over steaks.
   
   2. Grill steaks over medium fire, 5 to 7 minutes per side; sear crosshatched grill marks on each side by turning steaks ninety degrees halfway through cooking time. Check for doneness; steaks should be opaque in center. Top with salsa, and serve immediately.

Mexican Cabbage Casserole

1-½ cups hashed brown potatoes
1-½ cups shredded cabbage
½ cup shredded cheddar cheese
1/4 tsp black pepper
1/8 tsp onion salt
1 lb ground beef, browned and drained
½ cup Mild salsa
1/4 tsp black pepper
1/8 tsp onion salt
1 cup shredded cheddar cheese, 4 oz.

In large mixing bowl toss together potatoes, ½ cup cheese, 1/4 tsp pepper, 1/8 tsp onion salt. Press into the bottom and up sides of a greased 1 qt. shallow baking dish. Bake at 350º for 20 minutes. Meanwhile, in a large skillet brown beef. Drain well and set aside. In same skillet stir-fry cabbage over high heat for 2-3 minutes. Remove from heat and stir in ground beef, chili peppers, ½ cup taco Sauce, 1/4 pepper, and ½ tsp onion salt. Mix well. Add to partially baked potato crust and bake 20 minutes. Top with remaining cheese and bake 2-3 minutes more or till cheese is melted. Let stand 10 minutes before serving.

Honey Dijon Herb Marinade

Ingredients:

• 1 cup dry white wine
• 1/8 cup white Worcestershire sauce
• 1 large garlic clove -- crushed
• 1 bay leaf
• 1 pinch white pepper
• 1/8 cup honey
• 1/4 cup Dijon mustard
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil

Mix all ingredients and use immediately.

Roasted Potatoes with Garlic

Ingredients:

• 2 heads garlic
• 8 1/2 teaspoons olive oil
• 4 large Idaho baking potatoes
• Coarse salt and freshly ground pepper
• 1 bunch fresh thyme

Heat oven to 300°. Wrap garlic in foil, and roast until garlic is turning golden and heads are soft, about 1 hour. Let stand until cool enough to handle. Slice off tip of each head, just enough to expose cloves; press out garlic, using tip of knife to help. Discard garlic skin; transfer garlic to small bowl.   Add 4 1/2 teaspoons olive oil, salt, and pepper. Make a paste using the back of a spoon.

Raise oven temperature to 475°. Slice each potato crosswise into one-inch-thick pieces. Spread a generous amount of paste on each slice; reassemble potato, pressing so the potatoes stick together. Set potato on a piece of foil, drizzle with 1 teaspoon olive oil, salt, and pepper to taste. Wrap potato tightly in foil; repeat process with the other potatoes. Bake potatoes in a roasting pan or on a baking sheet until they are soft and have a caramelized roasted-garlic crust on the bottom, about 1 hour and 10 minutes. Serve crust side up on a bed of fresh thyme.

Happy Memorial Day Weekend




STUFFED GRILLED CHICKEN BREASTS

6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry until bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.

Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on each chicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.

Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.

If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

Grilled Herbed Chicken Burgers

1 pound ground chicken, preferably breast
1 small carrot, grated
2 green onions, minced
2 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
hamburger buns

Preheat grill for medium heat. Combine ground chicken, green onions, carrots, garlic, herbs, salt and pepper together in a large mixing bowl. Shape mixture into 4-6 patties and place on wax paper. Mixture will be soft. Place patties on lightly oiled grill rack and allow to cook for 12-15 minutes, turning once. When juices run clear, remove from heat place on burger buns with favorite condiments.

HONEY GRILLED PORK CHOPS

8-10 extra thin sliced pork chops
2 cups honey (use more if needed)
½ Cup soy sauce

Pour honey into a bowl. Add soy sauce, stirring until sauce is a syrupy consistency. Place chops in another bowl or cake pan and cover with 1/2 of the sauce

Let the chops marinate in refrigerator for as long as you wish. They can marinate all day for a stronger flavor or they can be dipped and grilled. Either way works.

Simmer the sauce in the saucepan over low heat until thickened. Transfer the hot honey sauce to a glass jar and refrigerate until needed.

Preheat your grill to medium – heat.  Place chops on grill, brushing fresh marinade onto chops as needed (use the marinade which was stored in the jar but pour it out into a bowl before brushing so as not to contaminate the remaining gravy.)

Cook until juices no longer run pink when pierced by a fork, about 4 minutes per side

When chops are finished, pour sauce from the jar into a gravy dish (sauce will be thin) and serve chops accompanied by sauce.

Tony Fatso’s Crazy Delicious Grilled Cheeseburgers

2 lb. lean hamburger
1 lb. pork sausage (sweet, mild or spicy, whatever you like)
1 pkg. dry onion soup mix
1 c. instant mashed potatoes
1 tbs. minced garlic

2 eggs
2 tsp. salt
1 c. milk

10 slices of provolone cheese

Preheat your grill for direct high heat cooking.  Mix all ingredients well. Shape into 10 patties. Grill for 5 minutes on each side. Turn once and top them off with cheese during the last minute or two of cooking.

Tony Fatso Homemade Ketchup

1 small can of tomato paste
½ cup water
½ cup brown sugar
1 teaspoon of prepared yellow mustard

1 teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon salt
¼ teaspoon cinnamon

A pinch of cumin
2 tablespoons cider vinegar

Mix all of the ingredients together in a medium bowl and serve.  Keep the ketchup in a covered container in the refrigerator for a week.