Southwest Chicken Barbecue

1 cup ketchup
5 tablespoons unsalted butter, if available
1/4 cup strong black coffee
3 tablespoons Worcestershire sauce
1 to 2 tablespoons pure ground hot chilies
1 tablespoon dark brown sugar, packed
1/4 teaspoon salt, or to taste
3 to 4 pounds chicken, cut into serving pieces

1. To prepare the sauce: in a 2-quart saucepan combine all the
ingredients and all the sauce to simmer, uncovered over medium
heat for 10 to 15 minutes. Set aside until you are ready to
barbecue.

2. To barbecue the chicken: when the fire is ready, position the
rack 5 inches above the heat source.

3. Place the chicken pieces on the hot rack, skin side down. When
seared, turn and grill the pieces bone side down, until light
golden.

4. Remove the chicken from the grill and cover the grill with a layer of heavy-duty aluminum foil. Puncture the foil to make plenty of ventilation holes.

5. Place the chicken on the foil, skin side down, and generously
spoon on the barbecue sauce. Grill until the sauce is set. Then
turn the pieces over, sauce the skin side and grill bone side
down.

6. Continue saucing and turning until all the pieces are done, about
50 to 60 minutes. To test to doneness, insert the tip of a sharp
knife into the largest piece of chicken breast. If the juices run
clear, it’s done

Barbecue Butterflied Leg of Lamb
2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1. In a non-metal pan, spread prepared barbecue sauce over boned,
butterflied lamb, Season with garlic powder, pepper, and salt.
Cover and refrigerate overnight, turning twice.

2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2
hours, turning often and basting with the sauce often.

Grilled Southwest Steaks

1 pound beef round steak, cut 1-inch thick
1/3 cup vegetable oil
1/3 cup fresh lime juice
3 jalapeno peppers, seeded and chopped
3 shallots, chopped
2 tablespoons snipped cilantro
2 cloves garlic, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1. Trim fat from steak. Place steak in a plastic bag and set the bag
into a shallow dish.

2. For marinade, in a small bowl stir together oil, lime juice,
jalapeno peppers, shallots, cilantro, garlic, salt and pepper. Pour
over steak; seal bag. Marinate in the refrigerator for 6 hours or
overnight, turning bag occasionally.

3. Drain steak, reserving marinade.

4. Grill steak on an uncovered grill directly over medium coals to
desired doneness, turning once. Allow 14 to 16 minutes for
medium rare or 18 to 20 minutes for medium. Brush
occasionally with marinade up to the last 5 minutes of grilling.

Cajun-Style Rib-Eye Steak

1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper

Begin marinating the steaks a day ahead.

1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.

2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade. Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon black pepper in small bowl.
Sprinkle each side of each steak with 1 teaspoon spice mixture.

3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.

Beef Sirloin Kebabs with Roasted Red Pepper Sauce

1 1/2 pounds boneless beef top sirloin steak, cut 1 inch
thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7-ounce) jars roasted red peppers, rinsed, drained,
finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons
minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch

1. Heat oil in large skillet over medium heat until hot. Add onion
and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is
tender.

2. Add red peppers, wine, tomato paste and thyme, stirring until
tomato paste is blended. Combine broth and cornstarch in small
bowl, mixing until smooth. Stir into pepper mixture; bring to a
boil. Reduce heat to medium-low; simmer 10 to 12 minutes or
until slightly thickened, stirring occasionally. Keep warm.

3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces.
Combine pepper, salt, paprika and 1 clove garlic in large bowl.
Add beef; toss to coat. Thread beef pieces evenly onto six 12-
inch metal skewers, leaving small space between pieces.

4. Place kebabs on grid over medium, ash-covered coals. Grill,
covered, about 7 to 9 minutes for medium rare to medium
doneness, turning once. Serve with dipping sauce.