Jack's BBQ Recipe - ‘BBQ Shark or Swordfish Steak’ on the Grille with side dishes

This is generally considered a dinner menu item.
It is an excellent choice for entertaining guests.

Menu:
Grilled Fish on the BBQ
Portabella Mushrooms
Corn on the Cob.
Beverages.

Cooking Items and Utensils: 

A BBQ Grille. 

Pair of Heavy Cooking Gloves (BBQ Mitts). 

Sharp Paring or Kitchen Knife. 

Chopping Board. 

Large Serving Style Diner Plate. 


Paper Towels.
Diner Plates. 

Drinking Glasses. 

Steak Knives and Forks. 

Measuring Cup. 

Small Kitchen Brush for braising. 

Set of BBQ Cooking Tools (utensils). 

Can of Pam Cooking Spray. 

5-quart Pot with lid.

Preparations 

---First clean the Grille.
---Scrap any food particles off.
---Wipe the grille down with a damp cloth or wet paper towels, let dry naturally. 

---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid.
---Make sure your BBQ cooking tools are clean. 

---You might want to consider wearing an apron to avoid messy accidents. 

---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking).  Never spray this or any item onto a hot grille or directly into a flame. 
 


Item # 1 – ‘Shark or Swordfish Steaks’ on the Grille:

Ingredients … 

Fresh Boneless Shark or Swordfish Steaks (butcher section).
Taste Note: Buy fresh same day, never freeze these items. 
Do NOT put fish in freezer, even if you buy it one day in advance. 
Store in butcher’s paper in rear of refrigerator on shelf. 

Purchasing Note: One ‘Steak’ per person, buy about 1 inch thick. 

Fresh Ground Black Pepper. 

Table Salt. 

Olive Oil. 

Butter.

Directions … 


Step # 1: Swordfish or Shark Steaks 
Remove the ‘Fish’ from the butcher’s paper about 15 minutes before use.
Pat dry with a paper towel.
Place on diner plate, cover both sides with Olive Oil. 

Note: Do NOT remove skin on edges it helps hold the fish meat together while grilling. 

Melt about 1 stick (3 tablespoons) of butter in a measuring cup using the microwave oven.

Cooking Instructions: 

Spray BBQ grille grate with Pam or wipe with vegetable oil. 

Get grille hot, turn to medium heat.

Using BBQ Gloves (mitts) and flat turner, place steaks on grille, close lid for about 2 minutes. 

Open lid, cook for another 2 minutes. 

Turn Fish Steaks over, cook until done (approximately another 4 minutes).

Note: Grille cooking times vary with type of grille.
Experiment until you get it right.
Health Tip: Do NOT eat raw or partially cook fish.
Try cooking just one first.
Avoid turning over (flipping), cook one side at a time. 

When Steak is done, using braising brush, brush melted butter on one side, lightly add salt and fresh ground black pepper.
Let sit for at least one minute before eating. 

Remember, different grilles cook differently. My cooking times are based on a Webber Propane Grille.


Item # 2 – Stuffed Portabella Mushrooms: 

Ingredients …

Large Portabella Mushrooms (allow one per person) 

Olive Oil 

Port Barrel Wine Cheese Spread (you may substitute with Mozzarella Cheese).

Directions … 

Preparation: 

Remove the Mushroom stems by gently twisting. 
Using a small paring knife or tablespoon, hollow out the bottom of the Mushrooms. 

Using the Braising Brush, add some Olive Oil to a Measuring Cup, brush entire Mushroom thoroughly with Oil.

Cooking Directions:

Using a pair of BBQ Tongs, place Portabella Mushrooms on grille. 

Turn over frequently as needed. 

They cook pretty fast, about 4 or 5 minutes. 

When done, remove from grille. 

Immediately stuff with Wine Cheese or Mozzarella Cheese. 

Let sit about 2 minutes before serving. 

Note: You can place these on the grille when you have turned the Fish Steaks over to begin cooking the 2nd side.


Item # 3 - Corn on the Cob: 

Ingredients … 

2 ears of corn per person (white or yellow fresh corn). 

Butter or Margin. 

Table Salt 

Fresh Ground Black Pepper.

Directions … 

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife. 

Cut the Ears in half, easier to cook and handle. 

Place Iron Pot with lid on top of BBQ Grille Grate or side burner with water about 2/3 full, bring to a boil.

Drop the corn into the large cast iron pot filled with boiling, add salt. 

Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. 
After about 5 minutes, remove enough ears for a first serving. 
You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy. 

Serve with lots of butter and light salt and fresh ground black pepper. 


Options: 

(1) This can be cooked inside. 

(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs. 

(3) Either, method, for children, cut the corn from the cob and place on plate with butter.


Beverages: 

Gatorade or Ice Tea for the Children. 

Beer in Frosty Mug for the Men (remember to place mugs in freezer at least 24-hours prior to pouring the refrigerated ice cold beer). 
If you don’t drink, Ice Tea is a good choice. 

Some people like wine, white or red is fine with this dish.
Health Tip: Try and avoid soda on hot days when body is exposed to outdoor sun.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - ‘Shark or Swordfish Steak’ on the Grille with side dishes.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.

Jack's BBQ Recipe - 'Chicken Melts' on the Grille with side dishes

Good for lunch or dinner ....

Menu: 

Grilled Boneless Chicken Breasts

Spinach Salad 

Corn on the Cob 

Mexican Tortilla Chips with Salsa
Beverages


Cooking Items and Utensils:

A BBQ Grille. 

Pair of Heavy Cooking Gloves (BBQ Mitts). 

Sharp Paring or Kitchen Knife. 

Chopping Board. 

Large Mixing Bowl. 

Small Bowls. 

Large Serving Style Diner Plate. 

Diner Plates (paper plates are fine).

Paper Towels. 

Drinking Glasses or Mugs. 

Steak Knives and Forks. 

Saran Plastic Wrap or Alum Foil. 

Set of BBQ Cooking Tools (utensils). 

Can of Pam Cooking Spray or Vegetable Oil.

Meat Tenderizer Hammer. 

Measuring Cup. 

5-quart Pot with lid, I prefer cast iron.

Preparations: 

---First clean the Grille.  Scrap any food particles off.
Wipe the grille down with a damp cloth or wet paper towels, let dry naturally. 

---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid. 

---Make sure your BBQ cooking tools are clean.

---You might want to consider wearing an apron to avoid messy accidents. 

---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking). Never spray this or any item onto a hot grille or directly into a flame. 



Item # 1 – ‘Chicken Patty’ on the Grille: 
Ingredients … 

Fresh Boneless Chicken Breasts (butcher section).
Taste Note: Buy fresh same day, do not use chicken from your freezer.
Do NOT put chicken in freezer, even if you buy it one day in advance. Store in butcher’s paper in rear of refrigerator on shelf.
Purchasing Note: One Chicken breasts refers to a whole breast 
(2 halves for eating). 

Fresh Ground Black Pepper. 

Table Salt. 

Olive Oil.

Provolone Cheese Slices. 

Fresh Garden Whole Red Tomato (buy red, firm, no brushes 
or soft spots). 

Romaine Lettuce. 

Kaiser Rolls. 

Mayonnaise.


Directions.... 


Step # 1: Chicken Breasts 

Remove the Chicken from the butcher’s paper about 15 minutes before use.
Wash with cold water cut away fat.
Wrap in plastic Saran type wrap.
Using the jagged edge of a meat-tenderizing hammer, pound both sides of chicken.
Flatten the chicken.
Step # 2: Chicken Preparation ... 

When ready to cook, remove saran plastic wrap, place chicken on large diner plate. 
On BOTH sides including edges, rub heartedly with Olive Oil. 
Now, on one side only – lightly place Fresh Ground Black Pepper, and Table Salt.


Cooking Instructions: 

Spray BBQ grille grate with Pam or rub on Vegetable Oil with paper towel. 

Get grille hot, turn to medium heat. 

Using BBQ Gloves (mitts) and flat turner or tongs, place coated 
side of chicken down on grille, close lid for about 5 minutes. 

Open lid, cook for another 3 minutes. 

Turn Chicken over, cook until done. 

Note: Chicken is difficult to cook, Grille cooking times vary with type of grille.
Experiment until you get it right.
Try cooking just one first, 
cut and see if done.
Health Warning: Raw or uncooked chicken can make you seriously ill, make sure it is cooked.
When Chicken is done, lay one or two pieces of Provolone Cheese on top, close lid, cook for about 30 seconds. 

Remember, different grilles cook differently. 

Avoid flipping chicken, cook one side at a time only! 

Place Chicken on Kaiser Roll. 

Add sliced tomato, romaine lettuce, and mayonnaise. 

Serve .. you have a grilled chicken fillet sandwich.

Item # 2 – Spinach Salad: 

Ingredients ... 

1 package (bag) of Baby Spinach. 

1/2 cup of chopped Red Onion 

5 Baby Carrots (they come in a bag) 

4 Brown or White whole Mushrooms

1/4 cup of Olive Oil 

1/4 cup sugar 

1/2 cup Balsamic Vinegar 

1 teaspoon of Table Salt 

1 teaspoon of Garlic Powder

1 Tablespoons of Dry Oregano 

1 Tablespoon of Dry Parsley Flakes 

1 Tablespoon of Fresh Ground Black Pepper 

1/2 Cup of Parmesan Cheese (buy this already made, like Craft brand) 

1/2 Pound Bacon. 

1 Box of Croutons.

Directions....

Preparation Directions: 

Step # 1: Vegetables 
Chop a Red Onion.

Using about 5 Baby Carrots, cut in half-length ways, now finely cut into pieces. 

Slice the Mushrooms.
Step # 2:
Bacon 
Either brown bacon in frying pan on stove or use microwave oven (easier) 
Bacon needs to be crisp. 
When done. Remove grease. 
Let cool, then crumble into pieces.
Step # 3:
Preparation 
In a large Mixing Bowl Place the... 

Table Salt 

Garlic Powder

Fresh Ground Black Pepper 

Baby Carrots 

Mushrooms 

Red Onion 

Dry Oregano 

Dry Parsley Flakes 

Olive Oil 
Sugar 

Balsamic Vinegar 

Stir thoroughly 

Taste, adjust as needed.
Add ingredients slowly in small quantities, it is always easy to add, but impossible to remove. 

Cover, place in refrigerator for 15 minutes. 

Remove, just before serving, toss again, add Croutons and Bacon.


Item # 3 – Mexican Tortilla Chips: 

1 Bag of Corn Tortilla Chips
1 large bottle of mild Salsa. 

While the chicken is on the Grille, pour chips into large bowl, divide salsa into two small bowls, have everyone much on these.


Item # 4 - Corn on the Cob:

Ingredients... 

2 ears of corn per person (white or yellow fresh corn). 

Butter or Margin. 

Table Salt. 

Fresh Ground Black Pepper.

Directions.... 

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed paring knife. 

Cut the Ears in half, easier to cook and handle. 

Place Iron Pot with lid on top of BBQ Grille Grate or side burner. 

Drop the corn into the large cast iron pot filled with boiling, add salt. 

Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. 

After about 5 minutes, remove enough ears for a first serving. 

You can keep the remaining corn warm in the water for another 10 minutes without becoming tough or soggy.

Serve with lots of butter and light salt and fresh ground black pepper. 



Options: 

(1) This can be cooked inside.
(2) Instead of 5 minutes, cook for 4 minutes, remove from water and place directly on BBQ Grille Grate rolling over until brown, about one minute, use the BBQ Tongs.
(3) Either, method, for small children, cut the corn from the cob and place on plate with butter.

Beverages: 

Gatorade or Ice Tea for the Children. 

Beer in Frosty Mug for the Men (remember to place mugs in freezer at least 24-hours prior to pouring the refrigerated ice cold beer).

If you don’t drink, Ice Tea is a good choice.
Health Tip: Try and avoid soda on hot days when body is exposed to outdoor sun.
Don't forget to have plenty of ice on hand.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - 'Chicken Melts' on the Grille with side dishes.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.

Jack's BBQ Recipe - ‘Steaks’ on the Grille with Italian Pasta Salad

This week's BBQ cooking is ‘Steaks’ on the Grille with Italian Pasta Salad.
Good for lunch or dinner

Menu: 

Steaks (T-bone or Porterhouse)

Italian Pasta Rigatoni Salad 

Potato Chips
Summertime Beverages


Cooking Items and Utensils:
A BBQ Grille.
Pair of Heavy Cooking Gloves (BBQ Mitts). 

Sharp Paring or Kitchen Knife. 

Chopping Board. 

Large Mixing Bowl.

Large Serving Style Diner Plate. 

Diner Plates (paper plates are fine). 

Paper Towels. 

Drinking Glasses. 

Steak Knives and Forks. 

Saran Plastic Wrap or Alum Foil. 

Set of BBQ Cooking Tools (utensils). 

Can of Pam Cooking Spray or Vegetable Oil. 

Meat Tenderizer Hammer. 

Measuring Cup. 

2-quart Pot with lid. 

Pasta Strainer.


Important - Preparations:

---First clean the Grille. Scrap any food particles off. Wipe the grille down with a damp cloth or wet paper towels, let dry naturally.

---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid. 

---Make sure your BBQ cooking tools are clean. 

---You might want to consider wearing an apron to avoid messy accidents. 

---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking). Never spray this or any item onto a hot grille or directly into a flame. You can also wipe some vegetable oil on the grille in lieu of using Pam or Cooking Spray.



Item # 1 – ‘Steaks’ on the Grille:
Ingredients … 
Fresh ‘Steaks’ either T-bone or Porterhouse work best (butcher section).
Taste Note: Buy fresh same day, do not use meat from your freezer.
Do NOT put meat in freezer, even if you buy it one day in advance. Store in butcher’s paper in rear of refrigerator on shelf. Purchasing Note: Steaks should be about 1 inch thick.

Fresh Ground Black Pepper.
Table Salt.
Olive Oil.
Garlic Powder.

A1 Steak Sauce (original) or L & P Steal Sauce (original) (your family’s favorite choice).

Preparation Directions:
Step # 1: Steaks 
Remove the steaks from the butcher’s paper about 15 minutes before use. Wrap in plastic Saran type wrap.
Using the jagged edge of a meat-tenderizing hammer, pound both sides of meat.
Step # 2: Steaks… 
When ready to cook, remove saran plastic wrap, place steaks on large diner plate. 
On BOTH sides including edges, rub heartedly with Olive Oil. 
Now, on one side only – lightly place Fresh Ground Black Pepper, and Garlic Powder. 

Note: Avoid adding Table Salt, BBQ Sauce, or Any type of Steak Sauces. Salt dries out meat and makes it tuff. Sauces increase cooking times.

Cooking Instructions: 

Spray BBQ grille grate with Pam, Cooking Spray, or wipe with vegetable oil.

Get grille hot, turn to high heat. 
Using BBQ Gloves (mitts) and Tongs, hold steak with tongs, sear all the edges of the steak. 

Place coated side of steak down on grille, close lid for about 5 minutes. Open lid, cook for another 5 minutes. 

Turn Steak over, cook for 10 minutes. 
If you like your steaks medium, cook second side for 8-minutes. 
Remove one steak, cut with sharp knife and test to see if done as you like it.
Remember, different grilles cook differently.
Some practice with your particular grille about cooking times may be needed to get it the way you like it. 

Avoid flipping steaks, cook one side at a time only !! 

Soon as steaks are off grille, lightly sprinkle with Table Salt on one side only.
Important: Always allow ‘Steaks’ to sit (stand) for 5 minutes before serving (eating) or cutting.


Item # 2 – Italian Pasta Salad:
Ingredients … 

1 package of Spiral Colored Rigatoni (curly macaroni) (8oz box) 

1/2 cup of chopped Red Onion 

5 Baby Carrots (they come in a bag) 

2 Stalks of Celery 

1/4 cup of Olive Oil 

1/4 cup sugar 

1/2 cup Balsamic Vinegar 

1 teaspoon of Table Salt 

1 teaspoon of Garlic Powder 

2 Tablespoons of Dry Oregano 

1 Tablespoon of Dry Parsley Flakes 

1 Tablespoon of Fresh Ground Black Pepper 

1/2 Cup of Parmesan Cheese (buy this already made, like Craft brand) 

1/4 Cup of Black Olives 

1/3 Cup of Shredded Sharp Cheese (buy already done in plastic bag) 

1/2 cup of Italian Salad Dressing (any brand)

Preparation Directions:

Step # 1:
Vegetables.....

Chop a Red Onion. 

Cut 2 stalks of Celery length ways in half, next cut on diagonal cuts into about ½ inch lengths. 

Using about 5 Baby Carrots, cut in half-length ways, now finely cut into pieces. 

Cut Black Olives into slices, then in half again.
Step # 2:

In a large Mixing Bowl Place the …

Black Olives 

Table Salt 

Garlic Powder

Fresh Ground Black Pepper

Baby Carrots

Celery 

Red Onion 

Dry Oregano 

Dry Parsley Flakes 

Olive Oil 

Sugar 

Balsamic Vinegar

Italian Salad Dressing 

Now stir thoroughly 

Cover, place in refrigerator for 1 hour.

Cooking Instructions: 

In a 2-quart pot fill about 2/3 with water. 

Cover with lid, bring to a boil. 

Remove lid, add in about 3 tablespoons of cooking oil. 

Add in 1 tablespoon of table salt.

Pour in Rigatoni Pasta.
Stir.
Cook per instructions on package. 

Pour into Pasta Strainer, run cold water over pasta. 

Shake and drain water off. 

Allow to cool to room temperature.


Step # 3:
Final Pasta Preparation 

Remove Pasta Dressing from refrigerator. 

Stir again. 

Pour Pasta into Mixing Bowl. 

Mixed thoroughly. 

Add remaining ingredients … 

Parmesan Cheese
Shredded Sharp Cheese 

Stir thoroughly, taste. 

Refrigerate for at least one hour (taste best refrigerated over night). 

Remove about 15-minutes before eating. 

Taste again... 
If on sour side, lightly add sugar, and taste. 
If too sweet very lightly add Balsamic Vinegar, taste. 
If too dry, lightly add Olive Oil, mix thoroughly, taste. 
If flat, lightly add table salt, taste. 
If you like cheese, add more Parmesan, slowly, mix, taste until the way you personally like it.

Serve Steaks with Pasta and Potato Chips.

Beverages that go well with this BBQ:

Gatorade for the Children.

Beer in Frosty Mug for the Men (remember to place mugs in freezer at least 24-hours prior to pouring the refrigerated ice cold beer). 

If you don’t drink, Ice Tea is a good choice.

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - ‘Steaks’ on the Grille with Italian Pasta Salad.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.

Jack's BBQ Recipe - Traditional Hotdogs, Hamburgers and A Special Beverage, something for the whole family to love.

This week continues with Outdoor BBQ Recipes....

Menu:

Hot Dogs
Hamburgers
Beverage - Milkshakes (thick, called frosties)

Good for lunch or dinner....


Cooking Items and Utensils:
A BBQ Grille.
Pair of Heavy Cooking Gloves (BBQ Mitts).

Sharp Paring or Kitchen Knife.

Chopping Board.

Large Diner or Serving Plate.
Two Large Mixing Bowls.
Diner Plates (paper plates are fine).
Paper Towels.
Ice Tea Spoons (plastic is Ok).
Straws (optional).
Tall Drinking Glasses.
Saran Plastic Wrap or Alum Foil.
Set of BBQ Cooking Tools (utensils).
Can of Pam Cooking Spray.
A Blender.


Important – Preparations:
---First clean the Grille. Scrap any food particles off. Wipe the grille down with a damp cloth or wet paper towels, let dry naturally.

---Check the Gas Propane Container Level. If natural gas, check the fittings on either type of gas grille. If charcoal make sure you have briquettes, a lighter stick, and fluid.

---Make sure your BBQ cooking tools are clean.

---You might want to consider wearing an apron to avoid messy accidents. 

---Just ‘BEFORE’ you light the grille, spray the grille rack with Pam, this prevents sticking). Never spray this or any item onto a hot grille or directly into a flame. You can also use a paper towel and some vegetable cooking oil to get the same effect.


Cooking Preparations:
Item # 1 – Hamburgers on the Grille:
Ingredients...

Fresh Ground Hamburger Meat (butcher section).
Taste Note: Buy fresh same day, do not use meat from your freezer.
Purchasing Note: Allow 1/2 pound of meat per person.
Also, grilling dries meat out, so buy 70/30 beef (70% meat, 30% fat).
This actually cost less, tastes better, and grilles better.

Black Pepper.
Table Salt.
Medium Size Yellow Onion.
A1 Steak Sauce (original).
L & P Steal Sauce (original).
Fresh Eggs.
Bread Crumbs.

Hamburger Rolls.

Butter or Margin.

Optional Ingredients.... 

Sliced American or Swiss Cheese.

Fresh Firm Red Garden Tomato (sliced).

Dill or Hamburger Pickle Slices.
Red Onion (sliced).
Fresh Garden Romaine Lettuce.
Mayonnaise (never put in the heat).
Ketchup.
Mustard (regular or golden spicy).

Hamburger Meat Preparation Directions:
Note: This is for One (1) hamburger serving, repeat for every 1/2 pound of meat (Example: If cooking for three people, you will need 1 1/2 pounds of ground beef, so you would triple the ingredients shown)

Step # 1:
Yellow Onion 
Cut Medium Yellow Onion into 1/4 pieces. 
For every 1/2 pound of ground beef, finely chop 1/4 onion.
Step # 2:
In a Large Mixing Bowl place the following ingredients...
1/2 pound of Fresh Ground Hamburger.
1/2 Teaspoon of Fresh Ground Black Pepper. 

2 Teaspoons of A1 Steak Sauce. 

1 Teaspoon of L & P Steak Sauce. 

1 Tablespoon of Bread Crumbs. 

Add in 1/4 Finely Chopped Yellow Onion.
Add in 1 Whole Egg.

Pinch of Sugar.
Note: Avoid adding salt, both steak sauces contain sodium. 

Mix with hands very well.
Roll hamburger into ball tightly, getting out all the air. 

Now flatten Burger with hands, place on plate, cover, place meat in refrigerator.

Cooking Instructions:
Spray BBQ grille grate with Pam.
Get grille hot, turn to high heat.
Remove hamburger patties from refrigerator. 

Using BBQ Flat Turner, place BURGERS on grille, close BBQ lid, cook for about 3 minutes, should be brown on one side, if not leave lid open and continue to cook until brown on one side only.
Tip - You can often tell without flipping the Burger by looking at the meat on the side, if it is starting to change to brown (it is not red / raw) time to flip.
Note: Avoid flipping, best to cook on one side, then flip and finish. 

Once flipped over.
Turn heat to medium.
Leave lid open until Burgers are done. 

If you like melted cheese, place cheese slice on burgers, close lid for about 30 seconds, the burgers are now ready. 

If you like your Hamburger Buns Grilled (toasted), using a knife, lightly cover both open sides of the bun with Butter (or Margin), place on grille for about 30 seconds.

Item # 2 – Hotdogs:
Ingredients … 
Package of Hotdogs. (I prefer Oscar Meyer Premium All Beef Dogs, but pork dogs will do).
One 16-ounce bottle or can of Beer.
Note: The children can eat this, the alcohol burns off. 

Hotdog Buns.
Medium White Onion.
Butter or Margin.
Optional Ingredients...

Cheese Whiz (any brand, spray can or spread) 
Ketchup
Mustard (regular or golden spicy)
Sweet Relish

Preparation Directions: 

Step # 1: White Onion Finely 
Chop a Medium White Onion.
Step # 2: Hotdog Preparation... 

Remove Hotdogs from package.

Using a fork lightly poke holes in dogs, but do not poke all the way through, about half way is good enough, do entire length ways. 
Pour ‘Beer’ into mixing bowl, place Hotdogs in beer, cover, place in refrigerator for about 30 minutes.

Cooking Instructions: 

Spray BBQ grille grate with Pam. 

Get grille hot, turn to medium heat. 

Remove Hotdogs from refrigerator. 

Slice long ways but not into pieces, spread, lay flat on plate. 

Using BBQ Tongs, place HOTDOGS on grille open cut face side down, do not close BBQ lid, cook for about 2 minutes on one side, should be brown on one side, if not continue to cook until brown on one side. 

Hotdogs can be flipped often, but cook both sides. 

If you like your Hotdog Buns Grilled (toasted), using a knife, lightly cover both open sides of the bun with Butter (or Margin), place on grille for about 30 seconds. 

Remove grilled bun, place Hotdog on bun, immediately place
Cheese Whiz on dog, serve, let each person add remaining Ingredients.

Item # 3 – Frosty Thick Milkshakes: 

Vanilla Frosty Shake (The White Cow Surprise)
Ingredients...
One Gallon of Vanilla Ice Cream (Make sure to use a good quality ice cream). 

1 Quart of Milk. 

Sugar.

Ice Cubes. 

Vanilla Extract.

Vanilla Milkshake Instructions Per Serving: 

Place 1 ice cube plus 1/3 cup of milk in blender, crush ice and mix. 

Add in --- 

3 large scoops of vanilla ice-cream. 

1 Tablespoon vanilla extract. 

1 Tablespoon of sugar. 

Mix just enough to blend ingredients. 

Pour into large tall glass, serve with Ice Tea Spoon (straws optional).

To Make Chocolate Frosty Shakes, the 
Ingredients are... 

One Gallon of Chocolate Ice Cream (Make sure to use a good quality ice cream). 

1 Quart of Chocolate Milk. 

Ice Cubes. 

Vanilla Extract. 

Hershey’s Chocolate Syrup in squeeze bottle.
Instructions per serving: 

Place 1 ice cube plus 1/2 cup of chocolate milk in blender, crush ice and mix. 

Add in --- 

3 scoops chocolate ice-cream.
2 good squirts of Hershey’s Chocolate Syrup. 

1 teaspoon vanilla extract. 

Mix just enough to blend ingredients.
Pour into large tall glass, serve with Ice Tea Spoon (straws optional).

////////\\\\\\\\
Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

I would like to know what you think of Jack's BBQ Recipe - Traditional Hotdogs, Hamburgers, and Milkshakes.
If you could, please go to the comments section and leave me a comment.
Thank you.


Also if you would be so kind, please Follow this Blog and share it with others.
Happy Cooking.