Beef or lamb may be used, strung on the skewer with bacon wrapped around meat, and thick slices of celery for a crisp, savory variation. When barbecuing meats and vegetables together, use similar sized cuts of meat as vegetables. Some vegetables such as green pepper and onion can be parboiled to further ensure a timely finish with your meats.
Vegetables alone can be skewered- mushrooms, small whole tomatoes, slices of green peppers and sweet red pepper, quartered onions, sliced zucchini or summer squash.
Marinate chunks of meat in refrigerator for at least several hours in a well-seasoned sauce. Brush kabobs with marinade during the last 5 minutes of barbecuing. When barbecuing vegetables alone, brush with marinade after they are on the skewers. A High setting is best for Shish Kabobs; use lower setting when cooking bacon. When using hand skewers, keep rotating the skewers. 12 to 15 minutes total cooking time.

Rub brisket with olive oil (or oil), rub in Cavendar's Greek Seasoning (or your favorite), salt & pepper to taste.
Wrap in heavy duty foil, add 2-handfuls of ice cubes (for moisture) and fold tightly closed
Remove cooking grids and rock grates from gas grill, place brisket in large foil turkey pan (throw away) and sit level on gas grill bottom burner.
Ignite Rear-Rotisserie burner, turn on Low-heat and cook for approximately 8-10 hours, depending on size of brisket. Allow 1-hour per pound.
Determine with meat thermometer the doneness of the brisket (preferably medium at 160 degrees) when ready, remove from pan & wrapper, replace gas grill grids and grates, place brisket on grids, gas grill on High-heat and "sear" each side until golden brown. (Approximately 5-10 minutes per side) Slice and serve with your favorite BBQ Sauce.

With round ice cream scoop, shape ice cream in 6 balls. Roll in coconut, put on waxed paper and put back in freezer until ready to serve. Mix preserves together in saucepan. Add rum; place on grill over Medium flame; heat, stirring until mixture begins to boil. Remove from grill and stir in bananas. Serve warm over balls Make 6 servings.

Make thin hamburger patties about ¼" thick. Form two patties together with any of the following fillings between them. Grill 5 to 6 minutes per side, turning once. Serve in hamburger buns.

Suggested Fillings
1. Slice of processed American cheese spread with mustard and catsup.
2. Thin slices of Spanish or Bermuda onion spread with chili sauce and sprinkled with sweet pickle relish.
3. Thin slice of tomatoes spread with mayonnaise and sprinkled with cut chives or minced onion.
4. Finely chopped onion mixed with cream cheese.

Pound flank steak to ¼" thickness. If chicken breasts are used, flatten slightly. Mix oil, lime juice and seasoning in zip-top plastic bag, add meat, close bag, turn bag to coast each side thoroughly. Refrigerate 8 hours or overnight. Wrap tortillas in foil. Remove meat from marinade. Cook on a preheated gas grill set on High to Medium-high 5 to 8 minutes on each side or to desired wellness. While meat is cooking, heat tortillas on grill warming shelf. Slice meat across grain in thin slices. Wrap meat and any of the following toppings in tortilla: chopped tomatoes, guacamole, sour cream, picante salsa, or taco sauce.

Thaw frozen fish. Mix remaining ingredients. Place fish on greased cooking grid. Baste with lemon-oil mixture. Cook on a gas grill at Medium-high 10 to 15 minutes or until fish flakes easily when tested with a fork. Baste frequently and turn once during cooking time.

Combine the wine, lemon juice and seasoning, but reserve the cornstarch or arrowroot and the butter. Mix thoroughly.
Wipe the steaks well with a cloth. If the skin has not been removed, leave it on.
Place steaks in a shallow glass or porcelain bowl and pour marinade over them. Cover the container with a tight fitting lid or aluminum foil and marinate 6 to 8 hours (overnight) in the refrigerator.
About an hour before the steaks are to be cooked, lift them from the marinade, stir the marinade mixture, return the steaks to the bowl and let stand until they reach room temperature.
Ten minutes before cooking, light your Ducane grill and turn it to Medium.
Drain the steaks from the marinade. Combine the arrowroot with the marinade mixture; if it is too thick, add a tablespoon or two of wine.
Cook steaks 6 to 8 minutes per side, turning carefully with a wide spatula. They are done when the layers of flesh part easily to the pressure of a fork, but are still moist.
Remove the steaks to heated plates or a platter and remover the skin if it has been left on. Pour one or two tablespoons of the heated marinade over the steaks. This recipe is excellent for almost all large saltwater fish except tuna.

     1 large streak, allow about ½ pound per serving, the steak should      be cut no less than ¾" to 1" thick.

BASTING SAUCE
     ½ cup dry red wine
     ¼ cup neutral cooking oil (peanut, sesame, or sunflower)
     ½ clove garlic, pulped
     1 tsp. crushed celery seed
     Bouquet garni-2 sprigs thyme, 1 sprig marjoram, 2 sprigs      parsely, bruised
     ½ tsp. salt
     ¼ tsp. freshly ground pepper or crushed peppercorns


Mix the basting sauce the day before it is to be used. Marinate your beef overnight, turning once. Brush the steak well with the remaining basting sauce and sear over High heat on both sides. Reduce heat to Medium-high and cook about 10 minutes on each side for rare, 14 to 15 minutes for medium and 20 minutes per side for well done. Brush with the basting sauce just before turning.

"Saratoga" chops are made from Lamb shoulder or flank meat, cut into flat strips about 1" wide and rolled like a pinwheel into a circle 3-1/2" to 4" in diameter; a wooden skewer thrust though the side of the tolls holds the meat in shape. Your butcher can put these together, but it's an easy job and, unless you do it yourself you'll have to unroll the chops to season them properly.
Reserve the mushroom caps. Combine the chives, mint leaves, lemon juice and 1 tsp. of the oil with a very light dash of salt and pepper. Rub the lamb strips into circles and run the skewer through them.
Grill over Medium-high heat, grilling the mushroom caps at the same time. Brush both chops and caps with oil mixture as they are turned. Approximate cooking time is 15 to 20 minutes.
To serve, put a mushroom cap on each chop and sprinkle with a very, very scanty dash of cayenne.

For a one-course mean, alternately add cherry tomatoes, pearl onions and mushrooms between meat.

In sauce pan beneath meat, pour in two jars sliced mushrooms, one can water, one can beef consumme, dice onion, and one can beer (optional).

Place rotisserie burner in High heat for approx. 1-hour, then turn to a lower setting and continue for about 1-more hour…test doneness with #11390 meat thermometer.

Pour ingredients of drip into saucepan and add 1-pkg. brown gravy mix or mushrooms gravy mix, bring to a slow boil…

Use olive oil on Turkey, rub or spray generously….use mixture of Cavendar's Greek Seasoning, pepper, and garlic powder over complete turkey….place on rotisserie.

Place rotisserie burner on High heat for approx. 1-hour with rotisserie on, then turn to a lower setting and continue for about 1-1/2 more hours. Test doneness with meat thermometer.

     4 Sponge cake dessert shells or cake cut in 3-1/2" rounds
     4 scoops ice cream of desired flavor
     3 egg whites
     ¼ tsp. cream of tartar
     6 Tbsp. sugar
     ½ tsp. vanilla


Place sponge cakes on cookie sheets. Top each with a scoop of ice cream. Freeze firm. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time, continue beating until stiff and glossy. Blend in vanilla. Cover prepared cake shells with meringue, completely covering the cake and ice cream, and sealing edges at bottom. Return to freezer until time to serve. When ready to serve, preheat gas grill 10 minutes. Bake frozen Alaska on gas grill set on Medium-low with cover down 3 to 5 minutes or until meringue is browned. Serve immediately.

Select ears of corn in the husk. Preheat grill on High. Place ears of corn onto the cooking surface., as many as can comfortably fit on the entire cooking grid. Place an appropriate-sized towel, well damped, over the corn. Close the cover and let steam for 10 minutes. Turn the corn and repeat the above process for the next 10 minutes. Remove the corn from the grill and from the husks. Butter, salt and pepper to taste.

Slice potatoes onto large sheet of heavy foil; sprinkle with salt, and pepper and bacon. Add onion, cheese cubes and sliced margarine. Mix on foil; bring edges of foil up, leaving space for expansion of steams. Seal well with double fold. Cook on gas grill over Low flame 1 hour or until done; turning several times. Makes 4 to 6 servings.

Remove and discard the dry outer husks of fresh ears of corn; trim excess stalks. Carefully separate and pull down the soft pliant inner husks, and remove and discard all the silk.
Rub the kernels generously with butter, then salt lightly. Pull the husks back, smoothing them in place and secure the tips with a twist of wire.
Place the ears on the edges of the grill awhile using the center area to prepares the main course. Turn the ears occasionally and allow about 20 to 25 minutes cooking time. Clip the ties away and serve in the husks.

Seasoned Butter
     ¼ cup melted margarine
     ½ tsp. ground basil leaves
     1 tsp. garlic powder

Brush ears of corn with margarine and sprinkle liberally with seasoning salt, salt and pepper. Seal each securely in foil. Cook on Medium about 30 minutes, turning 3 or 4 times during cooking. Serve with Seasoned Butter.

Remove stems from mushrooms; reserve caps. Chop stems. Cook the chopped stems and onion in 1 Tbsp. margarine just until tender. Blend in flour, marjoram and pepper; add wine. Cook and stir until thickened and bubbly. Stir in ham and parsley. Stuff mushrooms caps with ham mixture. Place mushrooms on a 20" x 12" piece of foil; dot with remaining margarine. Fold foil to seal edges; grill on gas grill set at Medium for 15 to 20 minutes.

Stir together first 5 ingredients. Peel shrimp, leaving tails on. Thread onto wooden skewers. Marinate in lime mixture in refrigerator 1 hour, turning every 15 minutes.
Remove shrimp from marinade and grill covered in Medium-high, along with onion slices and whole peppers 8 to 10 minutes. Turn frequently. Remove when peppers are blistered and shrimp is pink. Chill shrimp. Place peppers in a zip-top bag, seal and let stand 10 minutes to loosen skin. Peel peppers, remove and discard seeds.
Chop peppers, onions and tomatoes. Combine with remaining ingredients to create a salsa. Serve with shrimp in skewers.

Remove the stems from the Mushrooms, wash well, drained well and dry with a cloth.
While the entrée is cooking, rub the surface of the mushrooms lightly with butter and place then gill-side up along the edges of the grill. Put small pat of butter and a light dusting of salt and pepper in the gills.
Cook 10 to 12 minutes, depending on size. Just before serving, turn cap side up and brush with a bit of butter.

Cut four 9' squares form heavy-duty aluminum foil. Divide potato rounds among the 4 squares. Place 2 Tbsp. sliced onion on each square. Sprinkle each with 1 Tbsp. of cheese. Dot equally with margarine. Season with salt and pepper. Wrap foil securely. Cook foil packets on gas grill set at Medium, turning once, until potato rounds are tender, about 25 minutes. Makes 4 servings.

Cut squash lengthwise into ¼" slices, cutting within 1" stem end. Cut tomatoes onto ¼" thick slices.
Combine basil and next ingredients. Add squash and tomato slices, toss gently and let stand 1 hour.
Remove vegetables, reserve marinade; insert tomato slices between squash slices and secure with wooden skewers.
Grill with lid down over Medium-high about 8 minutes per side, basting often with reserved marinade. Make 6 servings.

     3 medium acorn squash
     margarine
     brown sugar
     cinnamon
     nutmeg

Place whole acorn squash on preheated grill. Cook on Low to Medium 1 hour or until soft, turning occasionally. Cut squash in half and remove seeds. Dot each half with margarine; sprinkle with brown sugar, cinnamon, and nutmeg. Makes 6 servings.

Place potatoes in center of 14" square of heavy foil. Combine remaining ingredients and pour over potatoes. Close foil and fold into secure package. Grill on gas frill set at Medium, turning occasionally, 20 to 30 minutes. Make 6 servings.

Place shrimp in a shallow dish. Mash garlic or put it through a press. Blend in remaining ingredients. Pour over shrimp. Refrigerate covered, 2 to 3 hours. Place shrimp on skewers if they are small. Cook on gas grill about 3 to 4 minutes on each side until done throughout. Serve with cocktail picks.

Combine all ingredients except green peppers. Stuff each green pepper half with mixture; place in center of a 9" square of aluminum foil. Mold and shape foil to fit contours of each green pepper leaving tops uncovered. Grill over Medium heat about 2 to 30 minutes, or until peppers are tender. Place single large sheet of foil over tops of peppers during last 10 minutes to thoroughly cook top edges. Makes 6 serving.

Remove the outer skins of the onions and cut the stems off flush. Steam in a tightly closed saucepan with ½ cup of water over very Low heat 15 minutes; allow to cool.
Cut a thin slice form the top of each onion and carefully remove the core layers until a shell of 4 or 5 layers remain. Do not remove the root-stem.
Combine the ham, eggs, parsley and mustard, and fill the shells with this mixture.
Place the stuffed onions at the edge of the grill to stay warm and marry the stuffing flavors while preparing the main course. Be careful to rotate them often and co not over cook or they will fall apart. The flesh of the onion should be firm enough to hold is shape when served.
(Use inner core pieces to season a salad or mince them and blend a bits with the yolks of stuffed eggs.)