Tarragon-Mustard
Potato
Salad
- 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
4
salmon steaks, cut 1-inch/2.5 cm thick (about 3
pounds/1350 g), or use halibut or swordfish
steaks
3/4
cup/180 ml lemon juice
1/4 cup/60 ml melted butter (or margarine)
1 tbsp/15
ml Watkins Grill
Seasoning
3/4 tsp/3.75 ml Watkins
Cracked Black Peppercorns
Cooked rice
Place steaks on grill (or broil in oven
broiler). Cook about 8 minutes on one side, turn and
cook 8 to 10 minutes longer, basting frequently with a
mixture of lemon juice, butter, Grill Seasoning and
Cracked Black Pepper. Serve with seasoned
rice.
Makes 4 servings.
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... from "Watkins
Barbecue Basics" Cookbook - Published
1990
Spicy Grilled Peaches
- 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.
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|
 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 | |
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