Welcome To Foxy's Grille

Here at the Grille, you will find recipes, exclusively for your grilling pleasure.

Grilling Tips
  • Clean the grill grate well with a wire brush between uses. Just before cooking, coat it with vegetable oil to prevent food from sticking, particularly fish.

  • Steaks should be grilled fairly close to the coals--about three or four inches--to sear the outside and retain the juices. Chicken, on the other hand, should be cooked higher up, especially the legs, because it takes longer to cook.

  • Before cooking chicken legs or legs of duck or other fowl, run a knife along both sides of the thigh bone and the leg bone on the skinless side to separate the meat from the bone slightly. This allows the legs to cook faster and more evenly. It also helps to slice three-quarters of the way through the joint connecting the thigh and the leg, from the skinless side. The leg will lay flatter on the grill and cook faster.

  • Most barbecue grills have hot spots. You should move pieces of food around periodically while it is cooking to assure even exposure to heat.

  • Always let red meat rest for 5 to 10 minutes before carving. This allows the juices to settle in the meat. You may retain the juice and use it as the foundation of a quick sauce.

    4 servings

    1/2 c. dry sherry
    2 1/2 tsps. cinnamon
    1/3 c. honey
    2 T. lime juice
    1 small clove garlic, crushed
    Salt and pepper to taste
    3- to 3 1/2-pound chicken, cut in serving pieces

    Mix together sherry, cinnamon, honey, lime juice, garlic and salt and pepper. Pour this mixture over chicken, turning pieces to coat well. Refrigerate overnight, or longer if desired. Remove and grill chicken over charcoal, basting with marinade, turning frequently.

    4 lb Beef short ribs
    1 md Onion, minced
    1 cn (10 3/4 oz.) tomato soup,-undiluted
    1 c Water
    1/4 c Vinegar
    1/4 c Worcestershire sauce
    1 1/4 c Ketchup
    1/4 ts Ground cinnamon
    1 1/2 ts Paprika
    1/2 ts Pepper
    1 1/2 ts Chili powder
    1/4 ts Ground cloves
    1/8 ts Cayenne pepper
    1 ts Bottled steak sauce
    -Salt to taste

    Mix all ingredients, except ribs. Marinate overnight, covered with foil. Grill until brown, and tender, with clear juices flowing. YUM!

    Barbecued Shrimp

    3 sticks butter, melted
    2 cloves garlic, minced
    hot sauce to taste
    1 slice of lemon
    dash of oregano
    1 tbsp. chili sauce
    1 cup white wine
    1 lb. shrimp

    Dehead shrimp leaving head and tail on. Marinate shrimp for one hour or more in sauce made from ingredients above. Broil shrimp over charcoal fire, turning and basting often. . Do not overcook.

    Steak Basil
    Seasoning Salt
    Black Pepper
    Garlic Salt

    Put steak in a shallow container, and pour enough beer in to not quite cover steak. Sprinkle with Basil and seasoning salt, pepper, and garlic salt. Turn steaks over and sprinkle the other side. Let them marinate for at least half an hour. Grill to taste.

    1 1/2 pounds chicken breast, beef, pork.. - cut into cubes
    1 pound bacon - cut sliced bacon into thirds
    1 can pineapple chunks
    < Tomatoes cubed
    Bell pepper cubed
    1 bottle bbq sauce
    BBQ skewers

    Wrap a piece of meat, with a piece of bacon and put on stick alternating with a piece of pineapple, tomato, bell pepper. When finished brush on BBQ sauce and grill.

    2 packages regular Johnsonville brats(about 8-10)
    1 or 2 cans of beer
    5 cloves garlic, crushed
    1 medium onion, sliced
    Buns & spicy brown mustard
    aluminum pan, about 9x12x2

    Put onion slices and garlic in the pan and arrange the brats on the top. Place on the grill rack over a hot bed of coals, and add one can of beer. Cook the brats about 30 - 45 mins. You can add more beer to the pan, you like them juicier. Let the beer cook down, and juices are clear from brats when poked with a fork. Serve with potato salad, and baked beans.

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