Victoria Fournier
Ft. Lauderdale, FL

Bayou Beef Marinade

Ingredients:
1 tbsp each:
old bay seasoning
canola oil
lemon pepper seasoning
garlic powder
onion powder
fresh lemon juice

2 tbsp each:
worchestshire sauce
tobasco sauce
freshly ground black pepper

Directions:
Blend all ingredients together and coat 4 1-inch thick filets & marinate for 20 min. at room temp.  Cook on med-high preheated grill for approx. 6 min. per side for medium temperature; longer for well & shorter for medium-rare or rare.  Let steaks rest for 8 minutes before serving/slicing.  Make same blend independently as a salad dressing & service sliced steak atop for a light dinner/hearty lunch.

Gail Berish
San Antonio, TX

Jen’s Marinade

Ingredients:
1/4 cup Gin (or Vodka)
1/4 cup Fresh Lemon Juice

Directions:
Put steaks in sealable plastic bag.  Pour ingredients on top.  Turn to
moisten all surfaces.  Put in fridge for a minimum of 2 hours, or overnight.
This will tenderize the cheapest cuts of meat to the most expensive while
adding a hint of flavor to it.

Lesley Pew
Lynn, MA

Barbecue Sauce

Ingredients:
1 Spanish onion, diced
1 tablespoon vegetable oil
7 oz tomato puree
20 ounces canned tomatoes with juice
5 ounces white vinegar
1 tablespoon dark brown sugar, packed
1 tablespoon granulated sugar
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1 1/2 teaspoon chili powder
1 tablespoon molasses
4 tablespoon orange juice
1 1/2 tablespoon liquid smoke
2 tablespoon mustard

Directions:
In a heavy saucepan, saute; the onions over medium heat until golden brown.  Add the remaining ingredients.  Bring to a boil, then reduce the heat and simmer, uncovered on very low heat.  Puree when sauce has thickened, about 2 hours.  Keep warm in hot water bath at 150 degrees F., covered with plastic wrap.  Makes 1 quart.