It's great to get together for a summer barbecue with family and friends.  If you are the designated cook and need a few good ideas, look below for some of my favorite recipes, or go online at for more recipes.  I suggest getting an instant read thermometer so that you can grill the meat to each individual's preference.  Keep the rare steaks and burgers separate on the grill so that they can be better managed; they'll be coming off first.  Let the meat rest off the heat for five to ten minutes so the juices have a chance to soak back into the meat and keep it juicy.  The meat will continue to cook an additional five to ten degrees after it is removed from the heat.  Grill the meat 75 percent on one side and 25 percent on the other side.  When you see the blood rising to the top of the meat, flip it.  Do not squish down or slash the meat - use your new thermometer to tell when the meat is done.  Barbecue on high and put oil on the outside of your meat to keep it from sticking to the grill.  Tough pieces of meat will not become tender from grilling them, they will need to be marinated first.  Plan your party around any special dietary needs your guests may have and they will thank you.  Party in the coolest part of the day and have plenty of cold water available.   

Red BBQ Sauce

3/4 cup firmly packed light brown sugar
3/4 cup ketchup
3/4 cup cider vinegar
3/4 cup water
1 1/2 teaspoons chili powder
1 1/2 teaspoons dry mustard or yellow prepared mustard
1 1/2 tablespoons Worcestershire sauce

In a saucepan, combine the brown sugar, ketchup, vinegar, water, chili powder, mustard, and Worcestershire sauce.  Bring to a boil and simmer until desired consistency.  Use to baste on meat on grill when meat is almost done.

White BBQ Sauce for Chicken

2 large eggs
5 teaspoons sea salt
1 teaspoon poultry seasoning
1/2 cup olive oil
1 cup cider vinegar
pinch coarsely ground black pepper.

In a quart jar, combine the eggs, salt, poultry seasoning, oil, vinegar, and black pepper.  Shake to mix, or stir with a whisk until ingredients are well mixed.  Use a pastry brush to baste sauce onto chicken pieces on the grill.  Makes 2 cups.

Texas Hots Sauce for Hamburgers or Hotdogs

1 pound ground chuck (80/20)
1/2 onion, diced
1/4 cup celery, diced
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 2/3 cup ketchup
1/2 cup firmly packed light brown sugar
1/2 cup warm water

In a large skillet over medium heat, cook ground chuck, onion, and celery until vegetables are tender.  Stir in mustard, cayenne pepper, ketchup, brown sugar, and water.  Simmer sauce 10 minutes or until of desired thickness.  Serve on hotdogs or hamburgers.


Note:  Excellent marinade for venison steaks, venison chops or beef; marinade meat overnight and grill

1 pound of venison steaks/chops, or chuck roast, cut in 3-inch chunks
1 teaspoon coarsely ground black pepper
2 teaspoons parsley flakes
1/2 teaspoon oregano
2/3 cup olive oil
3 tablespoon lemon juice
1/3 cup cider vinegar
2 tablespoons meat tenderizer

Cut venison or chuck roast into large chunks, removing any bone or fat.

In a large container, combine the black pepper, parsley flakes, oregano, olive oil, lemon juice, cider vinegar, and meat tenderizer.  Place meat in marinade and cover.  Refrigerate overnight.  The next day, place on skewers and grill to desired doneness.

Stuffed Potato Dip
(Erin Hillary)

2 cans (10 3/4-oz.) condensed cream of potato soup
16-oz. container sour cream
3 oz. jar of real bacon bits
8-oz. shredded Cheddar cheese (2 cups); reserve 2 tablespoons
2 to 3 green onions, diced; reserve 2 tablespoons of green top
salt and pepper to taste

Mix all ingredients together in a bowl.  Place in a serving bowl, sprinkle with reserved shredded cheese and green tops. Refrigerate.  Serve cold with your favorite crackers or chips.

Fresh Corn Salad

Note:  keep all ingredients sealed in separate containers in the refrigerator and assemble one hour before serving.

6 ears of fresh sweet corn
1/2 cup red onion, diced
1/2 cup tomato, diced
1/4 cup cilantro , chopped
juice of 1 lime (2 tablespoons)
1 teaspoon sea salt
3 teaspoons sugar

In a large kettle, place 6 ears of sweet corn and cover with water.  Bring water to a boil and boil sweet corn for 10 minutes.  Use tongs to remove corn and plunge into cold water for a few minutes until you can handle it.  Remove corn from water and cut off kernels with a sharp knife.  You should have about 1/2 cup of corn per ear of corn.  Place in refrigerator to cool.

When corn is cold, add onion, tomato, cilantro, lime juice, sea salt, and sugar.  Refrigerate for 1 hour.  Serve.

Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at  Providing you with recipes to help make you the best cook in the neighborhood.  Visit my website at for more recipes and archived newsletters.