Introduction

If you are truly serious about mastering the art of the Grill, then this guide will spare you the
embarrassment and headaches of learning from needless misteaks (pun intended).

Gas Grill or Charcoal?

Easy answer: Charcoal

You’ll never get that distinctly oh-so-wonderful flavor that the Grill was invented for in the first
place by using a Gas Grill. Another advantage of the Charcoal Grill is that you can enhance the
flavor by adding wood chips.

The ideal set-up is the combination Griller-Smoker.

If your wallet or purse can swing it, you’ll never be sorry!

This is an investment in your future. Your entire reputation: as the only Cook on the block
worth his or her weight in Prime Angus Beef, is on the line here. Buy the best Grill you can: one
that is high-quality, sturdy, and with stout cast iron slabs that will stand the test of time; none
of that flimsy throwaway stuff from the Dollar store.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 2

 Seasoning Your New Grill
First step
Take that wire brush out of the Grilling Tool Kit you got from the family last June and toss it
into your regular toolbox. It comes in handy later on for cleaning battery posts and such. You’ll
surely hear otherwise, but scrubbing your grill with a harsh abrasive will take away the layer of
carbon that you really want to keep.

On the other hand...

You certainly don’t want to just cook, eat, and store away your grill as-is until the next
cookout.

Pay close attention to the health note on the following page.

Sam and Ella* are never welcome guests!

*An easy way to remember to be on guard against Salmonella

...a dangerous microscopic bacterium that is the leading cause of food poisoning.

Important Health Note!

Once the grill has cooled down some: still
warm, but not hot enough to risk a burn,
wipe down all surfaces with a Scotch-Brite™
Dobie® Pad to remove the food particles
left behind. Just as with a cast-iron skillet, a
thorough yet gentle cleaning will do.

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A sparkling clean grill however, or one covered in foil, is a sure giveaway that an amateur will
soon be making mincemeat of the entire meal. Burgers sticking and falling apart, dry chewy
chicken, and other such culinary catastrophes that no amount of oil-in-a-spray-can is able to
prevent.

If you plan to have guests over for a Backyard Barbecue, or are hosting a Tailgate Party, then
this is not the time to assemble a brand new grill. Use it a few times first. Whatever sticks and
falls down into the coals during this break-in period will help you to make friends with the
neighbor’s dog. Then, maybe he won’t growl at you anymore when you walk by.

What you want for such an occasion is a nice, even coating of carbon. This is the secret to a
non-stick Grill as well as the starting point for serving up tender, juicy meats that fall right off
the bone.

Furthermore, you have no need to fear that sparing yourself some scraped knuckles and elbow
grease is unhealthy. If you properly clean up after each use as outlined above, then by the time
your coals are evenly white-hot as they should be the cooking surface will be sterile enough for
a Surgeon’s seal of approval.

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The Grill Master’s Toolbox Inventory
No Master of the Grill would dare call him or her self such without having an impressive variety
of tools . There’s certainly no shortage of variety!

The truth here is: you don’t really have to put a lot of money into it, but there are a few that are
simply, absolutely necessary for safety’s sake.

Anything listed here as long-handled is pretty much a must-have.

That is, unless you don’t mind singed eyebrows.

Long Handled Utensils

This includes at least...

* Two spatulas

* Two sets of tongs,

* Two long handled forks, and

* A long handled spoon (for moistening meat or pouring sauces over meats).

Why two? One for raw meat and one for cooked meat; to prevent cross-contamination.

Oven Mitts
‘Long Sleeved’ oven mitts are definitely needed

...and the thicker they are, the better!

Get high-quality mitts that will truly protect your hands and lower arms from the heat and fire.

Long Handled Hooks

These are used to open the lid of the grill or, to adjust the racks/grates when the grill is hot.

Absolutely essential safety tools!

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Long Handled Brush
This is used for brushing meat & vegetables with sauce or oil.

If you brush raw meat with the brush, you will need an extra brush for brushing cooked meat.

Basting Mop
This is much like a brush, but the end is made of cloth.

Again, if you use it on raw meat, you will need two basting mops.

Skewers
These are needed for vegetables and kabobs, and come in a wide variety of sizes. You should
get a good selection, with at least ten of each size.

You have your choice of metal, wooden, or bamboo skewers. Just remember to soak the latter
two for about 30 minutes prior to grilling so that they won’t burn.

Aprons
All serious Grill Masters need at least one apron with their name on it; or one with your Grilling
Hero’s name and logo. And don’t forget the matching chef’s hat.

Grilling Basket
These are used for small vegetables or pieces of meat that are likely to fall through the grate
during cooking. This takes the place of chicken wire or metal type mesh.

Grill Press
These are used to hold meat closer to the grill and to help keep heat in.

These should be made of cast iron.

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Grill Covers
Although this may not seem like an essential, if your grill is subject to weather, you will
definitely want a cover for it. Keeping the grill covered when it isn’t in use will extend its life.

Injectors
These are basically large (or small) injectors for injecting juices back into the meat as it is being
cooked. Get several, and remember to not touch cooked meat with anything that has touched
raw meat and not been washed thoroughly.

Chicken Sitters
These are used for barbequing whole chickens. The chicken essentially ‘sits’ on the metal
holder to keep it from sitting directly on the grate, and for more even smoking.

Cutting Board
Most kitchens are already equipped with a cutting board, but some barbeque masters like their
own cutting board, close to the pit. They will also want a set of professional knives to go along
with the cutting board.

Smoker Box
These are mostly used on gas grills, but can be used on charcoal grills as well. They are
essentially boxes that are filled with wood chips and placed on the grill, for the purpose of
smoking the food.

Rotisseries
This is different from a chicken stand. Rotisseries are easy to turn, so that the chicken can be
cooked evenly on all sides.

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Rib Racks
If you plan to cook ribs often, you will find that while these aren’t necessary, they definitely
make the job much easier – especially when those ribs are getting so tender that they are
falling apart!

Meat Markers
These are metal markers that are marked with words such as ‘rare’, ‘medium’, and ‘well-done’
among others, so that you can determine which meats are which when they are done.

Grill Toppers
These are similar to grill baskets, but they are open. These also take the place of chicken wire
or metal type mesh.

Grill Lifters
While hooks can be used to move hot grates around, grill lifters were specifically designed for
this purpose, offering greater control - but they do cost more than the hooks.

Chili Grill
These handy little devices hold chili peppers so they can be cooked on the grill without falling
through the grates.

Meat Tenderizers
This doesn’t refer to spices that are called meat tenderizers. This refers to devices called meat
tenderizers. Most kitchens are equipped with these – but some barbeque masters like to have
their own…they not only want to master the fire, they also want to lord it over the meat!

Griddles
These are similar to grill toppers, but work more like a pan than a basket. This makes it easy to
cook anything you want to cook on the grill, without worrying about anything falling through.

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Smoke Glasses
These glasses are actually considered an essential by many. When you open the top of the
barbeque, you get inundated with smoke and come away with tears running down your face.
These special glasses prevent that.

Sauce Pots
These are used for heating sauces on the barbeque. They are made to withstand fire and heat,
more so than the ones that you would use in your kitchen.

Popcorn Poppers
Have you ever had popcorn popped on the barbeque? If not, you are really missing something
great! These are excellent to have on camping trips.

Long Handled Seasoning Shakers

These aren’t essential if you season the meat before cooking – but if you season the meat
during cooking, you definitely want at least two of these.

Grill Wipes
These are heavy duty disposable wipes that are designed specifically for cleaning grills. They
aren’t essential, but they sure make the job easier.

Hot Dog Rotisseries

These aren’t necessary, but they make cooking hot dogs and sausages a great deal easier.

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 Meat Selection & Cooking Techniques
Obviously, you want to start with the highest quality meats available. Selecting top -grade cuts
of meat is an art form in and of itself.

Ground Beef
Choose the lean mix, around 93/7 (93% lean and 7% fat). Greasy burgers will cause your grill to
“flame up” and burn the burgers. Plus, even though you’ve made large -diameter patties, fatty
ground beef will shrink considerably leaving you with something that resembles more of a big
meatball than a nice, bun-sized burger.

Beef Steaks, Roasts, and Briskets

Choose reasonably lean, yet well-marbled cuts. Too little fat, and the meat will wind up dry and
tough. Avoid cuts with excessive fat around the perimeter of the cut. It’s just waste that will
have to be trimmed off before cooking.

You want the included fat distributed evenly throughout the meat (marbled). This will give you
juicy and tender masterpieces to place before your guests.

Chicken and Turkey

Most people think that grilling poultry is easy, that is until they try it. The fact is though; it’s
one of the most difficult meats to serve up with good results. Unlike beef, poultry has to be
“romanced” to come out just right.

To be safe and prevent illness, you must cook it long enough to reach an internal temperature
of 165° - 170° at the core. Yet, if cooked for too long it will be dry, burnt on the outside and
pretty much tasteless.

Low and slow is the rule of thumb for great-tasting chicken or turkey every time.

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 Cooking Vegetables on the Grill
Many people never even consider barbequing vegetables – but once you’ve had barbequed
vegetables, you will never barbeque again without throwing some veggies on the grill.

Here are some tips for great results with various vegetables...

Vegetable Kabobs
Any vegetable that you want to include on a vegetable kabob will be fine, although larger
vegetables that must be sliced and are naturally crisp work best. Because the vegetables on
the kabob are thinly sliced, they don’t take long at all to cook. Lay them down on the grate, and
turn them after about ten minutes. Allow them to cook for an additional five minutes, and they
are ready to eat.

Potatoes
Once you’ve had a baked potato, cooked on the barbeque, you will throw sticks at those baked
in the oven. Wash the potatoes well, dry them, rub with cooking oil lightly, poke several holes
in them, and then wrap the potatoes in foil, and place them on top of the coals. They should be
perfectly done in about 45 minutes.

Corn on the Cob

There are two ways to cook corn on the cob on the barbeque. If the corn still has its husk, pull
the husk back, but don’t break it away. Instead, remove the silk, cut the tip off of the cob, was
h the corn, or allow it to soak for about half an hour (soaking is best, as it makes removing the
silk easier). Dry the corn and brush it with butter. Simply enclose the corn in its husk, and use a
twist tie to seal the end (don’t use a rubber band – they melt). If you’ve soaked the corn for 30
minutes, it only takes about ten minutes to cook it on the grill.

If the corn doesn’t have its husk, repeat this process, but wrap it in foil. This may require
additional cook time – about fifteen minutes. Either way, the corn is placed on the grate, not on
the coals.

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Asparagus
Season the asparagus however you wish. Slice it however you like. Cover the grate of the grill
with foil, and place the asparagus on the grill. It doesn’t take long for asparagus to cook. When
it is done, it will be a slightly brighter shade of green than it was when it was raw – if it turns
more of a gray color, it has cooked too long.

Onions
Peel the onion and cut it in half or in quarters. Onions will stick to the grill, so use a non -stick
cooking spray on the grate before you get it hot. Place the onions directly on the grill for about
four minutes. If you don’t want to spray the grill, you can coat the onions with oil as well to
prevent sticking. Many people prefer to spray the grate because onions need no added flavors,
and the oil can detract from the natural flavor of the onion. You can choose red onions, yellow
onions, or white onions.

Garlic
Use whole bulbs of garlic. Cut he root from the end, and peel away the paper covering of the
bulb. Brush the bulb with your favorite oil (olive oil is great). Place the bulb on the grill, with the
cut portion facing the fire. Grill for about ten minutes – expect the outer portion of the bulb to
turn a light brown.

Mushrooms
Wash the mushrooms well. Brush with your favorite oil, and place on the grill for four to five
minutes. If the mushrooms are large, they may require a longer cook time – up to about eight
minutes. If the mushrooms are too small, you can place small chicken wire or metal type mesh
over the grate to keep them from falling through.

Eggplant
You can slice the eggplant anyway you like. Some barbeque masters slice them in circles. Do
not peel the eggplant! You can coat the eggplant with your favorite cooking oil or salad oil and
season them however you like. Eggplant should be grilled for four to five minutes.

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Bell Peppers
Red peppers, yellow peppers, orange peppers, and green peppers are very easy to barbeque.
Cut the pepper in half and remove the stem and the core. Wash away all of the seeds. You can
leave the peppers in halves, or cut them in quarters, but if the pieces are too small, you will
need chicken wire or metal type mesh to keep the pieces from falling through the grate.

Lightly brush some olive oil over the peppers and sprinkle with a hint of Thyme and grill for 2
to 3 minutes.

Chili Peppers are smaller and should be cooked whole for two or three minutes on each side.
You can leave them as they are, or coat them with your favorite cooking or salad oil before
grilling as well.

Squash and Zucchini

Cut the Squash or Zucchini in half from the top to the bottom. Coat it with olive oil, and season
it to taste. You can use any seasons that you like. It should be cooked for about two minutes
on each side, but you will have to really watch it when the open side – or the side that has the
seeds showing – is facing the fire, as it will burn easily.

Tomatoes
You can grill regular tomatoes and cherry tomatoes. For regular tomatoes, cut the tomato in
half from the top. Coat the tomato with your favorite cooking oil. Place on the grill with the cut
side facing down, and allow it to cook for two or three minutes.

For cherry tomatoes, you may need to use some chicken wire or small metal type mesh to keep
them from falling through. Another option is a skewer. You can coat these with your choice of
cooking oil or salad oil, and season them to taste, or grill them without oil or seasoning. Two
to three minutes of cook time is fine – but it will be closer to two minutes, because they are so
small.

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 Baked & Grilled Cajun Taters
These will bake in the oven at 425° for 20 minutes. Then finish up on the grill.

INGREDIENTS: Dry Spice Mixture:

6 large russet potatoes 2 Tbsp. salt
4 cup apple or mesquite wood chips ½ Tbsp. black pepper
1 ½ cup olive oil ¾ tsp. ground red pepper
8 cloves minced garlic 1 Tbsp. dried thyme leaves, crushed
1 Tbsp. dried oregano leaves, crushed
2 Tbsp. paprika

DIRECTIONS:
1. Pre-heat oven to 425°
2. Thoroughly wash potatoes & dry; but leave the skin on.
3. Cut lengthwise into 8 equal wedges.
4. In a large bowl, coat the potatoes well with olive oil & garlic. Then, finish coating the potatoes with the Dry Spice
Mixture.
5. Bake in the oven for 20 minutes in a shallow pan, saving the leftover coating mixture.
6. While the potatoes are baking, soak some mesquite or apple wood chips in water.
7. Remove the potatoes from oven, drain the wood chips, and distribute evenly over coals.
8. Grill for 10 minutes, turn, brush with additional oil, and finish grilling another 10 minutes.
Oven Temperature: 225° Cooking Time: 40 minutes Servings: 6
Serving size: 1/6 of a recipe (13 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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Baked Kansas City Burnt Ends & Beans
INGREDIENTS:
1 lb navy beans, (dry) 2 Tbsp. apple cider vinegar
1 cup chopped or shredded burnt ends ¼ cup mustard
4 slices bacon, crisp, chopped 1 cup K C Masterpiece sauce
1 chopped medium yellow onion / cup dark molasses, unsulfured
1 3

2 chopped green bell pepper 1 tsp. salt

6 cups water * black pepper to taste
1 cup apple cider

DIRECTIONS:
1. Soak the beans overnight, or at least 4 hours.
2. Put the beans and 6 cups water in a large heavy-weight sauce pan. Heat to boiling, then reduce heat to simmer for
2 - 3 hours stirring occasionally. Add more water in small amounts if needed.
3. When the beans are soft, add the salt & pepper.
4. Preheat oven to 325°
5. While the oven is pre-heating, fry up the bacon until crisp and reddish-brown. Drain well but keep the bacon
drippings.
6. Sauté the green peppers and onions in the bacon drippings until soft.
7. Mix all of the ingredients together in a deep baking dish or Dutch Oven
8. Cover and bake for 1 hour.
9. Remove the cover and bake for an additional 20 - 30 minutes.

Preparation Time: 8 hours

Oven Temperature: 325° Servings: 8
Cooking Time: 1 ½ hours
Serving size: 1/8 of a recipe (17.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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 Cry Baby Wings with Zing
Be forewarned: These fiery-hot wings will have you shedding tears like a new bride’s mama at a wedding! Hint:
It’s milk, rather than beer that will cool you down.

INGREDIENTS:
10 lbs chicken wings, separated 1 tsp. garlic powder
1 cup Franks Louisiana hot sauce 1 cup melted butter or margarine
1 tsp. cayenne pepper powder 4 Packet ranch style salad dressing, mix

DIRECTIONS:
1. Thoroughly combine garlic powder, cayenne pepper, and ranch dressing mix. Divide and set aside half of the
mixture for the table.
2. Using a small wire whisk, slowly pour in the melted butter and mix thoroughly until it’s no longer lumpy.
3. Grill wings until done turning half-way through. Then baste both sides with the other half of the sauce and grill for
another 2 - 3 minutes.
4. Have some fun! See who can eat the most before looking around for a cow.

Preparation Time:
Oven Temperature: 225° Servings: 8
Cooking Time: 25 minutes
Serving size: 1/8 of a recipe (21.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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Dripping Roast Beef Sandwiches with Melted Provolone
INGREDIENTS:
1 pound thinly sliced deli roast beef 2 cans French onion soup
8 whole French or Kaiser Rolls 2 tablespoons Worcestershire sauce
8 slices provolone cheese ½ cup pickled banana pepper rings - drained

DIRECTIONS:
1. Preheat oven to 400°
2. In a medium saucepan, combine the soup and Worcestershire sauce. Bring to a light boil over medium-high heat.
3. Add the beef slices, lower the temperature to simmer. Stir occasionally until heated thoroughly.
4. Cut the rolls in half horizontally and place the bottom halves on a heavy cookie sheet.
5. Top each with an equal portion of the beef and a slice of cheese.
6. Replace the tops and bake 3 - 4 minutes: just until the cheese melts and the buns are lightly toasted.
7. If eating right away: Drizzle each sandwich with the remaining au jus & top with a few of the pepper rings.
8. If you’ll be taking these with you for a tailgate party or picnic: Wrap the sandwiches in foil and pack in an insulated
carrier & pour the remaining soup into a thermos. Then when you’re ready to eat, drizzle with soup and top with
peppers.
Preparation Time: 5 minutes
Oven Temperature: 400° Cooking Time: 4 minutes Servings: 8
Total Time: 13 minutes
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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Fresh as Springtime Apple Salad
INGREDIENTS:
3 diced red apples, un-peeled ¼ cup dried cranberries
½ cup chopped celery ¼ cup marshmallow minis
¼ cup chopped pecans ¾ cup whipped cream or whipped topping
¼ cup chopped red seedless grapes ¼ cup sour cream
2 Tbsp. raisins

DIRECTIONS:
1. Place the apples, celery, pecans, cranberries, marshmallows and raisins into a large mixing bowl and toss to
combine.
2. Whisk together the whipped topping and sour cream until blended well.
3. Spoon the whipped topping mixture into the mixing bowl.
4. Stir until all the ingredients are covered well.
5. Cover the bowl and refrigerate between 1 and 4 hours to chill through.
Servings: 8
Serving size: 1/8 of a recipe (3.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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 Grilled, Stuffed Zucchini
INGREDIENTS:
4 medium zucchinis ¾ cup shredded sharp cheddar cheese
1 cup Italian-style bread crumbs 1
/8 tsp. garlic powder
½ cup bacon bits 1
/8 tsp. dried basil
2 Tbsp. minced black olives 1 pinch cayenne pepper
¼ cup diced green chili peppers 1 pinch paprika
2 whole minced jalapeño peppers salt to taste
½ cup minced onion ground black pepper to taste
½ cup chopped tomato

DIRECTIONS:
1. Wash the zucchinis, place them in a large sauce pan, and add just enough water to cover. Bring the water to a boil
on high heat, then reduce heat to medium and cook for 5 minutes.
2. Drain and allow to cool on a plate.
3. After the zucchinis are cool to the touch, cut in half lengthwise.
4. With a spoon scoop out the pulp, but leave the skin intact with about 1/4” remaining.
5. Mash the pulp in a medium-sized bowl. Add the rest of the ingredients and mix well.
6. Place each of the hollowed-out skins on a piece of foil large enough to wrap it completely. Fill each with an equal
portion of the stuffing.
7. Grill on the cold side (not directly over the coals) for 15 - 20 minutes
Preparation Time: 20 minutes
Oven Temperature: 225° Cooking Time: 15 minutes Servings: 8
Total Time: 45 minutes
Serving size: 1/8 of a recipe (5.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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 Hawaiian Colada Coolers
INGREDIENTS:
1 can pineapple chunks or rings 1 cup club soda
1 cup cream of coconut 5 cups crushed ice
3 cups chilled pineapple juice

DIRECTIONS:
1. Place the cream of coconut and pineapple juice into the blender.
2. Pour in the club soda.
3. Blend until the ingredients are just combined.
4. Add the crushed ice a little at a time, blending just until slushy.
5. Pour into 8 glasses and garnish with a pineapple chunk.
6. Alternate: Instead of individual servings pour the slushy mixture into a small punch bowl and garnish the top with
pineapple rings

Servings: 8
Serving size: 1/8 of a recipe (10.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 20

Italian Sausage Wonton Nibblers
INGREDIENTS:
½ lb Italian sausage 1 Tbsp. olive oil
3 chopped green onions 1 cup Pepper Jack cheese, shredded
16 wonton wrappers

DIRECTIONS:
1. Preheat Oven to 350°
2. Put a good, even coating of shortening or non-stick cooking spray to the interior of a tray of miniature muffin
cups.
3. Crumble and cook the sausage over medium heat for 6 minutes, or until brown.
4. Drain the sausage completely, place in a medium-sized bowl, add the onions, and mix welll.
5. Put the wonton wrappers into the muffin cups. Work them up to cover the sides.
6. Brush a light, even coating of Olive Oil onto each wrapper and bake until golden brown -- about 6 minutes.
7. Remove from oven and fill each cup with about a tablespoon of the sausage & onion mixture.
8. Sprinkle the shredded cheese over the tops, return to oven, and bake until the cheese is completely melted -
about 3 - 4 minutes.
Oven Temperature: 350° Total Time: 15 minutes Servings: 8
Serving size: 1/8 of a recipe (3.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

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 Jerk-Style Fajita Fiesta
INGREDIENTS: Papaya Pineapple Salsa:
2 lb boneless chicken breast cut into thin strips 1 ½ cups diced ripe papaya
1 lb medium shrimp, peeled and de-veined 1 ½ cups diced fresh pineapple
16 flour tortillas 1 cup diced jicama
3 cups black beans - cooked, drained, & mashed 6 Tbsp. chopped red onion
2 ½ Tbsp. jerk seasoning 2 Tbsp. minced cilantro
2 cups sour cream 2 serrano chilies, seeded and minced
2 clove minced garlic
¼ cup fresh lime juice
1 1/3 Tbsp. lime zest

DIRECTIONS:
1. Coat the chicken strips and shrimp well with the jerk seasoning. Place in refrigerator for at least 1 -2 hours.
2. Grill the chicken and shrimp for 7 minutes, turn and grill for another 7 - 8 minutes.
3. Fill each tortilla with an equal portion of the black beans, shrimp, chicken strips, sour cream and salsa. Form a
fajita pocket by folding in one edge of the tortilla and wrapping it around the filling.
4. Prepare the Papaya Pineapple Salsa FRESH and chill for 1 - 2 hours just before serving. Note: The salsa will
become mushy if made too far in advance.

Preparation Time: 2 hours

Oven Temperature: 225° Servings: 8
Cooking Time: 15 minutes
Serving size: 1/8 of a recipe (13.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 22

 Kolorful Kabobs
INGREDIENTS:
3 lbs sirloin steak - cut into 1” cubes ½ cup vegetable oil
32 large - whole fresh mushrooms - rinsed & stemmed 1-1/3 cups lemon juice
3 medium green bell peppers cut into chunks 3 Tbsp. Worcestershire sauce
3 medium red bell peppers cut into chunks ½ tsp. Frank’s Original Hot Sauce
4 medium onions cut into chunks 4 cloves minced garlic
4 tsp. paprika
2 tsp. sugar
2 tsp. salt
1 tsp. black pepper

DIRECTIONS:
Marinade
1. Combine all marinade ingredients and divide: pouring 1/4 into a food bag & add the steak cubes. Twist or zip the
bag and shake gently to coat the meat well. Open the bag and remove as much air as possible without spilling.
Reseal the bag and refrigerate at least 2 - 3 hours (overnight for best flavor).
2. Put the remaining marinade mixture in a seal-top bowl and refrigerate.
3. When you’re ready to grill, alternate the meat & vegetable on skewers (wooden skewers should be soaked in water
for half an hour before grilling to prevent them from burning.
4. Grill over coals, basting with marinade & turning every 5 minutes or so.

Preparation Time: 15 minutes

Oven Temperature: 225° Servings: 8
Cooking Time: 20 minutes
Serving size: 1/8 of a recipe (16.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 23

 Minty Ginger Ale Julep
This sweet concoction tastes just like a mint julep, but without the alcohol. Add fresh lemon or lime slices as a garnish.

Hint: The longer the mint leaves are allowed to stay in the pitcher the more mint taste your julep will have.

INGREDIENTS:
2 cup of cold water 1 cup of sugar
2 liters Ginger Ale 8 whole mint leaves
1 tsp. lemon juice

DIRECTIONS:
1. Pour the cold water into a pitcher.
2. Add the lemon juice and whisk until blended in well.
3. Dump in the sugar and whisk until the sugar is completely dissolved.
4. Add the mint leaves to the pitcher.
5. Pour in enough ginger ale to fill the pitcher to the top.
6. Serve over ice or chill for at least 2 hours before serving.

Servings: 8
Serving size: 1/8 of a recipe (10 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 24

 Nutty Chicken Salad
INGREDIENTS:
2 cups chicken breast meat - chopped 2 cups chopped celery
4 whole hard-boiled eggs - peeled and chopped 2 cups sliced almonds
1 cup cheddar cheese - shredded 2 cups crushed seasoned croutons
2 cups Miracle Whip

DIRECTIONS:
1. Boil the eggs and cool completely.
Hint: Arrange eggs in a single layer and fill with just enough water to cover eggs. Begin timer to cook for 10
minutes just when the water begins to boil. Pour off the boiling water & rinse with cold a few times. Add ice
water & continually refresh with ice to cool the eggs quicker.
2. Mix all of the ingredients in a large bowl and stir well.
3. Refrigerate at least 4 hours.
Cooking Time: 10 minutes Servings: 8
Serving size: 1/8 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 25

 Orange & Bourbon Chicken
INGREDIENTS:
2 - 3 lbs boneless skinless chicken breast 2 tsp. orange zest
½ cup chopped onion 1
/3 cup orange juice
¼ tsp. dry mustard 1 Tbsp. balsamic vinegar
1 tsp. chili powder 1
/3 cup bourbon
2 cloves garlic, minced ½ cup molasses
1 pinch cloves ½ cup ketchup
1 Tbsp. olive oil 1 Tbsp. Heinz 57 or A-1 Steak Sauce
salt to taste
pepper to taste
Franks or Texas Pete Hot Sauce, optional

DIRECTIONS:
1. Add all ingredients to a large bowl and mix well. Set aside a portion for basting.
2. Add chicken to the Marinade Sauce and place in refrigerator - allow 4 hours marinating time before grilling.
3. Continue to baste with leftover Marinade Sauce.
Preparation Time: 15 minutes
Grill Temperature: 225° Cooking Time: 30 minutes Servings: 8
Total Time: 4 hours and 45 minutes
Serving size: 1/8 of a recipe (6.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 26

 Party Mix Parmesan
INGREDIENTS:
2 cup of dry white wine 2 cup mozzarella cheese - shredded
10 ounces dried mushrooms 1 tsp. tarragon
16 ounces cream cheese 1 tsp. salt
2 cans cream of mushroom soup ½ tsp. pepper

DIRECTIONS:
1. Place the cereal, crackers and pretzel into a large seal-able plastic bag.
2. Place the oil into a small mixing bowl.
3. Whisk in the Italian seasoning, fennel seed and hot pepper sauce until blended together well.
4. Pour the mixture into the bag.
5. Seal and shake to coat well.
6. Sprinkle the Parmesan cheese into the bag and seal the bag again.
7. Shake until well coated.
Servings: 8
Serving size: 1/8 of a recipe (2.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 27

 Pork Steaks Spicy Style
INGREDIENTS: Dry Spicy Rub Mixture Ingredients
6 ½” Thick Pork Steaks ½ Tbsp. salt
2 Tbsp. black pepper
1 Tbsp. garlic powder
½ Tbsp. cayenne pepper
3 Tbsp. paprika
½ Tbsp. oregano
½ Tbsp. thyme
½ Tbsp. rosemary

DIRECTIONS:
1. Combine and mix well the ingredients for the Dry Spicy Rub Mix. If you’d like to have some at the table, then put a
small portion of the mixture into a separate container to prevent cross-contamination.
2. Thoroughly coat both sides of the steaks, working the rub into the meat.
3. Set aside to stand for about 30 minutes before cooking.
4. Grill over medium-heat coals (225° - 250°) for 15 - 20 minutes per side; longer for thicker steaks. Just be certain
that the internal temperature of the thickest part of the meat reaches 160°.
5. Sprinkle on some the remaining Rub Mixture after turning.
Grill Temperature: 225° Cooking Time: 30 minutes Servings: 6
Serving size: 1/6 of a recipe (16.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 28

 Shredded BBQ Beef
INGREDIENTS:
2 pounds boneless chuck roast 6 ounces chili sauce
½ medium chopped onion 1 Tbsp. brown sugar
1 clove minced garlic ⅛ tsp. ground cayenne pepper
1 Tbsp. butter or margarine ½ tsp. mustard powder
1 Tbsp. Worcestershire sauce ¼ tsp. black pepper
1 ½ Tbsp. distilled white vinegar ½ tsp. salt

DIRECTIONS:
1. Bake the roast in a large covered roasting pat at 325° for 2 hours.
2. Lower the oven temperature to 225° and continue to bake (30 minutes to an hour) until the meat is tender and
shred’s easily.
3. Melt the butter in a large skillet.
4. Sauté the onions in the butter just until clear.
5. Add the chili sauce, then pour the vinegar and into the empty bottle, add water to about 3/4 full, shake well, and
pour into the skillet.
6. Using a whisk, add in the brown sugar, spices, minced garlic, and Worcestershire sauce.
7. Cook over low heat and stir often until the sauce thickens.
8. Use a couple of forks to shred the beef, add it to the sauce, and simmer on low for 30 minutes.
9. To Go: Put in a sealed crock and pack in an insulated container.

Oven Temperature: 325° Cooking Time: 3 hours Servings: 8

Serving size: 1/8 of a recipe (5.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 29

Spicy Italian Tailgater Sausage Sandwiches
INGREDIENTS:
6 cooked Italian sausages 6 hot dog buns - split
½ tsp. sugar Giardiniera*
6 slices of provolone cheese - cut into strips

Preparation Time: 10 minutes Servings: 6

Serving size: 1/6 of a recipe (12.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 30

 Summer Cool-down Salad
INGREDIENTS:
1 cup red wine vinegar 2 small green bell peppers - julienned
/ cup vegetable oil
23
2 Tbsp. chopped fresh basil
2 cups cherry tomatoes -- halved 1 tsp. salt
2 small cucumbers -- peeled and thinly sliced ¼ tsp. pepper
2 small red onions - sliced into rings 2 tsp. sugar
6 cloves minced garlic

DIRECTIONS:
1. In a large bowl, thoroughly combine the oil, vinegar, minced garlic, salt, pepper, and sugar.
2. Add in the remaining ingredients and gently toss to coat well.
3. Cover and refrigerate for at least 1 - 2 hours before serving.

Preparation Time: 15 minutes Total Time: 15 minutes Servings: 8

Serving size: 1/8 of a recipe (6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 31

 Tailgate Mango Brats
These brats hit the spot whether at a tailgate party, race party or just a backyard party. Instead of mangos try a
hot pepper or two to give these brats a little spice.

INGREDIENTS:
8 links pre-cooked smoked bratwurst 1 whole onion - cut in ½ inch slices
8 hot dog buns ½ tsp. of Jamaican jerk seasoning
2 Tbsp. canola oil, divided ½ tsp. salt to taste
1 whole fresh mango - peeled, seeded and cut in half ½ tsp. pepper to taste

DIRECTIONS:
1. Preheat the grill to the medium heat temperature.
2. Brush the mango and onion with the oil.
3. Place the mango, onion and the brats on the grill rack.
4. Grill uncovered for 8 minutes, turning once, until the brats and mango are browned and the onion is crisp & tender.
5. Chop the mango and onion and place in a bowl.
6. Add the remaining oil, salt, pepper and jerk seasoning to the bowl and toss to coat.
7. To Go: Place the brats on the buns and wrap in foil. Put them in an insulated container.
8. Top with the mango relish just before serving.

Oven Temperature: 225° Cooking Time: 8 minutes Servings: 8

Serving size: 1/8 of a recipe (2.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 32

 Warm & Creamy Mushroom Dip
Crackers, bread pieces, and fresh vegetables are all good choices for dipping.

INGREDIENTS:
2 cup of dry white wine 2 cup mozzarella cheese - shredded
10 ounces dried mushrooms 1 tsp. tarragon
16 ounces cream cheese 1 tsp. salt
2 cans cream of mushroom soup ½ tsp. pepper

DIRECTIONS:
1. Pour the wine into a microwave safe bowl and heat on high for 3 minutes.
2. Place the dried mushrooms into the bowl with the wine and let stand 10 minutes.
3. When the mushrooms have rehydrated transfer them with a slotted spoon to a food processor.
4. Reserve the liquid and set aside.
5. Process the mushrooms until they resemble a coarse paste.
6. Transfer the mushrooms to a large mixing bowl.
7. Pour the reserved liquid into the bowl.
8. Add the cream cheese, mushroom soup and mozzarella cheese to the mixture.
9. Sprinkle in the tarragon, salt and pepper and stir until all the ingredients are blended together well.
10. Transfer the mixture to the crock pot or slow cooker.
11. Place the heat setting on low, cover and cook 3 hours, stirring once half way through the cooking time.

Preparation Time: 15 minutes Cooking Time: 3 hours Servings: 12

Serving size: 1/12 of Dip Mixture.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 33

 Yahooie Cole Slaw
The fresh tang of the lemon pie filling sets this coleslaw out from all the rest.
It’s a refreshing addition to any party table and goes well with all types of grilled meats.

INGREDIENTS: Slaw Dressing:

6 cup of bagged, pre-made coleslaw mix 1½ cup mayonnaise or Miracle Whip (best)
1½ cup seedless red grapes / cup lemon pie filling
2 3

1 whole diced red delicious apple - skin on 2 tsp. cider vinegar

½ tsp. celery seed
¼ tsp. salt
¼ tsp. pepper

DIRECTIONS:
1. Place the coleslaw mix into a large mixing bowl.
2. Add the grapes and apples and toss to combine.
3. In a separate bowl, whisk together the mayonnaise, lemon pie filling and vinegar.
4. Sprinkle in the celery salt, salt and pepper and whisk until well blended.
5. Pour the Slaw Dressing over the coleslaw mix and toss until well coated.
6. Cover and chill for 1 to 4 hours.
7. Stir & serve.
Servings: 12
Serving size: 1/12 of a recipe (1.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

MASTER THE GRILL • Dave Ruel with Alain Gonzalez | 34