• 6 medium potatoes, cut into quarters
• 2/3 cup/160 ml mayonnaise
• 3 tbsp/45 ml apple cider vinegar
• 1 tbsp/15 ml Watkins Horseradish Mustard
• 2-1/2 tsp/12.5 ml Watkins Potato Salad Seasoning
• 1/2 tsp/2.5 ml Watkins Tarragon
• 3 green onions, sliced

Boil potatoes in salted water until just tender:  cool.

Meanwhile, combine remaining ingredients except green onions.  Toss with dressing and onions while warm.  Refrigerate until serving.

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Honey-Mustard Pork Tenderloin

For each whole tenderloin:

• 2 tbsp/30 ml Watkins Honey Mustard
• 1 tbsp/15 ml Watkins Honey Barbecue Sauce Concentrate 
• 2 tsp/10 ml Watkins Mediterranean Black Pepper Grilling Rub (or) Jamaican Jerk Grilling Rub

Combine all into a paste; rub all over pork tenderloin and marinate in refrigerator for 3 hours.  Grill over medium fire until done to your liking, turning frequently.

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... from "Watkins Barbecue Basics" Cookbook - Published 1990
 Salmon Grill

• 8 canned or fresh (if in season) peach halves
• 2 tbsp/30 ml butter
• 2 tbsp/30 ml brown sugar
• 1/2 tsp/2.5 ml Watkins Cinnamon
• 1/8 tsp/0.5 ml Watkins Nutmeg
• Cold lite dairy sour cream, or vanilla ice milk

Use fresh or canned peaches.  If fresh, they should be peeled and halved.

In heat proof pan, combine butter, brown sugar, cinnamon and nutmeg.  Place pan on grill or over low heat on stove until butter and brown sugar are melted and smooth.  Brush peach halves with some of the brown sugar glaze.  Place peach halves, center down, on grill until brown.  Brush bottoms with glaze and turn over.  Brush remaining glaze on peaches and grill until bottoms are brown.

Serve with either sour cream or vanilla ice milk.

Makes 8 servings. 

BBQ Cooking Tips! When using a meat thermometer, placed into the thickest part of the muscle, 130 F/55 C indicates the meat is pink, 140 F/60 C , the meat is part way brown, pink in the middle and juicy; 150 F/65 C means the meat is evenly browned, well done and fairly juicy. A hinged grill basket comes in handy for frequently turned food such as hamburgers, shrimp and hot dogs.  The basket can be adjusted to hold different quantities. 4 oz/115 g of hamburger per person is a good guide to use when judging proportions. Remove a roast from the grill when it is several degrees below the temperature you prefer.  The roast will continue to cook. When cooking fatty foods on the grill, tilt the grill slightly toward you.  This way the fat will run to the edge of the grid instead of dripping onto the coals, causing flare-ups and smoke. For spit cooking, arrange the roast so that the bottom turns toward you.  The fire should be placed at the back of the roast with a drip pan in the front.  Constant basting is not necessary. If you plan to salt your meat, do so prior to placing on the grill.  Salting food while it is on the grill can cause toughness. Hold your palm over the grill and count seconds.  If you are forced to remove your hand after 3 seconds, the fire is about 350-400 F/180-200 C, perfect for steaks and chops. Grilling Fruit in Foil: It's wonderful to be able to prepare your complete meal on the bbq - you can spend all your time with your family and friends instead of inside in the kitchen!  Grilled fruit is a light 'summery' dessert that can be prepared in advance and placed on the grill at the perfect time for a special, mmm, mmm good treat ... especially with ice cream, sherbet or frozen yogurt on the side!  Wrapping fruit in foil before grilling eliminates the smoky flavour.  Serve with grilled meats or as a unique barbecue dessert. Apples - Peel and slice; season with butter and sugar, then with Watkins Cinnamon .  Wrap in foil and grill until fork-tender. Oranges - Peel and divide into segments.  Season with butter, sugar and Watkins Cinnamon .  Wrap and grill. Pears - Peel and slice; season with butter, sugar and Watkins Ginger .  Wrap and Grill. Fruit Grilling Times: Fruit Grilling Time Apples, cored and quartered 30 minutes Bananas, peeled and halved 6 minutes Nectarines, halved and pitted 12 minutes Oranges, peeled and segmented 10 minutes Peaches (freestone), peeled and halved 16 minutes Pears, cored and halved or quartered 18 minutes Pineapple chunks or spears 6 minutes