What You Need:

1 tsp dry mustard

1 tsp celery seed

1 tsp thyme

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cayenne

4 bone in pork chops, 1 inch thick

How to Make It:

Mix the dry mustard, celery seed, thyme, salt, pepper, and cayenne together in a small mixing bowl.

Rub each of the chops on both sides with the spice mixture.

Allow the chops to set at room temperature about 25 minutes.

Place the grill on high temperature.

Sear the chops 4 minutes turning once during cooking.

Lower the heat to medium temperature on the grill.

Continue cooking the chops 8 minutes or until the juices run clear.

When placing a rub on meat always be sure to press the rub into the meat with your fingertips. This will ensure the flavor of the rub can be tasted in each and every bite.

1 lb chicken breasts, boneless, skinless and cubed

1 lb beef sirloin, boneless and cubed

1/2 c canola oil

3 garlic cloves, minced

1/3 c pineapple juice

2 tsp soy sauce

1 tsp red pepper flakes

4 jalapeno peppers

8 strips of bacon – cut in half

16 toothpicks

How to Make It:

In a large mixing bowl, whisk together the canola oil and minced garlic.

Add the pineapple juice and soy sauce. Continue whisking until well blended.

Stir in the red pepper flakes.

Place the mixture into a large zip lock bag.

Trim any fat away from the pieces of meat.

Place the meat into the zip lock bag. Close tightly and shake to insure the meat is completely covered by the marinade.

Allow the meat to sit in the marinade at least one hour.

Meat can marinate over night if you prefer.

Remove the meat from the bag and discard the marinade.

Cut the peppers lengthwise. Remove the seeds, membrane, and stems.

Cut the peppers into strips.

Place one strip of pepper on each piece of bacon.

Place one cube of meat on top of each pepper strip.

Add another pepper strip on top.

Wrap the bacon completely around each piece and secure with a toothpick.

Heat grill to medium hot. If using coals, place coals in the center of the grill and when they burn down to a slight gray, spread in a single layer.

Cook 20 minutes, turning every 5 minutes to insure they are cooked on all sides.

When done, the bacon should be crisp and the juices from the chicken should run clear.

When working with jalapeno peppers, wear gloves if possible. Never touch your face or eyes until you have washed your hands thoroughly.

1 T chili powder
1 tsp oregano
1 tsp light brown sugar
1/2 tsp cayenne
1/4 tsp pepper
1 2-1/2 lb center cut ham steak about 1-1/2 inches thick
1 T unsalted butter, melted

How to Make It:

In a small bowl, blend together the chili powder, oregano, brown sugar, cayenne, and pepper.
Brush both sides of the ham steak with the melted butter.
Sprinkle both sides with the chili powder mixture being sure to press into the meat.
Heat grill to medium temperature.
Grill 13 minutes turning once during cooking time.

Add some scrambled eggs and fried potatoes for the perfect Sunday morning brunch. When grilling a ham steak, be sure it’s a least 1 inch thick. This will insure that the outside becomes crispy without drying out the center of the meat.

2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 T parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.
Add the onion, garlic, and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt, and pepper to the mixture.
Mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

3 T olive oil
1 T chili powder
1 T cumin
2 tsp cracked black peppercorns
1 tsp garlic powder
1 tsp oregano
1 (2 lb) flank steak about 3/4 inch thick
8 (8 in) flour tortillas
2 c Monterey Jack cheese, shredded
4 c lettuce, shredded
2 c chunky salsa
1 c sour cream

How to Make It:

In a small bowl stir together the olive oil, chili powder, cumin, peppercorns, garlic powder, and oregano.
Remove any fat from the steak.
Place the olive oil rub on both sides of the steak. Be sure to press it into the meat with your fingertips.
Place the steak in a zip lock bag and seal.
Refrigerate at least 4 hours.

When you’re ready to start the grill:

Allow the steak to stand at room temperature at least 20 minutes.
Heat the grill to high.
Grill the steak 12 minutes for medium turning once while grilling. Adjust the time if you prefer your meat well done.
Remove the steak and allow it to rest 10 to 15 minutes.
Cut the steak into strips.
Wrap the tortillas in aluminum foil and place on the grill.
Warm the tortillas for 2 minutes.
Remove and place on a flat surface.
Layer steak strips down the middle of each tortilla.
Top with the cheese, lettuce, and salsa.
Add a dollop of sour cream on top.
Fold the sides of the tortilla over to form a taco.
Serve immediately.

Warming the tortillas in aluminum foil will keep the tortillas from toasting. For toasted tortillas place them directly on the grill grate for about 15 seconds. Then flip and toast the other side for 10 seconds longer.