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Honey Glaze BBQ Sauce - from Antiqkz2

Recipe for a Large Turkey:

Melt 1 cup of margarine (or butter but PLEASE don't use Lard)

Add 1 cup of honey and stir to mix. (it never mixes completely -- so no emails about couldn't get it to mix.

Add desired spices. These I change according to the mood I am in (am I a woman??? LOL)

My traditional sauce -- se Garlic (LOTS), Black Pepper (or Lemon pepper), Salt, Ginger, and, a small amount of nutmeg. (I NEVER MEASURE ANYTHING so don't ask how much, be daring!!!!!)

As a change of pace -- try Basil and Oregano instead of the ginger and nutmeg.

or
try Poultry seasoning instead of the ginger and nutmeg
or
try anything your little heart desires LOL (be daring for once).

Cook chicken until almost done, then use the sause as a glazing. Keep putting it on until you use it all, or you think it is getting too glazed. (hmmmmm too glazed --- is there such a thing?) If cooking a turkey, you might want to put some of the glaze under the skin using a cooking hypodermic needle. NEVER use the glaze over a HOT fire ---- it burns too easily. The glaze is also good to use when baking in the oven. I also have used it on 1 inch think pork chops. YUM!!!!!!!! I'm getting really hungry typing this, so this is all you get.

Comments:
Adjust quanities as needed. You would need to make more for a large turkey than you would need for a small chicken and I don't like to keep it left-over.

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Softshell crabs ^ basil - from Claredelite

Servings: serves 4
Temp: med-hot grill

Ingredients:

1/4 c butter, melted
1/2 tsp extra virgin olive oil
3 T minced fresh basil leaves
2 T minced fresh parsley
1/8 tsp cayenne pepper
12 softshell crabs
1/4 c + 3 T sliced almonds
Basil leaves for garnish


Instructions:
Mix butter, olive oil, basil, parsley and pepper. Brush crabs with butter sauce. Place on a medium-hot grill. Grill for about 3 minutes on each side, or until crabs turn red and are thoroughtly cooked. Brush with butter sauce and scatter almonds across the top. Garnish with basil leaves.

Comments:
learned about this one at the bait camp, we cook it often and never have any left over

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Flaming Delite - from Claredelite

Servings: 8 as appetizer, 4 as main course
Temp: grill

Ingredients:

1(12-oz)can beer
3 T powdered mustard
2 tsp prepared horseradish
1/4 c butter
2 tsp honey
1 1/2 lb med shrimp, shelled, deveined, tails left on


Instructions:
combine beer, mustard & horseradish into a thin batter, set aside for a least 1 1/2 hrs to develop flavor. In a small saucepan, melt butter, stir in honey, keep warm to one side. Dip the shrimp in the batter, the string onto skewers, leave a small space between each shrimp. Place the shrimp over a hot coal and grill until done, 5-8 minutes. Use the butter/honey mixture as a basting sauce. Baste immediately when the shrimp is put over the heat and baste frequently as the shrimp cooks. server immediately.

Comments:
this is great on a platter of other appetizers, grilled shrimp hot and spicy. you can cook ahead and serve cold too. any mayo-based dipping sauce will go with it. not even going to mention the calories on this one...enjoy

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