Get ready for the holiday weekend with these grilled items

Sensational Sirloin Kabobs

¼ cup soy sauce

3 tablespoons light brown sugar

3 tablespoons distilled white vinegar

½ teaspoon garlic powder ½ teaspoon seasoned salt

½ teaspoon garlic pepper seasoning

4 fluid ounces lemon-lime flavored carbonated beverage

2 lbs beef sirloin steak, cut into 1 ½ inch cubs

2 green bell peppers, cut into 2 inch pieces

½ pound fresh mushrooms, stems removed

1 pint cherry tomatoes

1 fresh pineapple – peeled, cored and cubed

skewers

In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.

Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.

Preheat grill for high heat. Thread steak, green peppers,

mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.

Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

-Kimber

Southern BBQ Chicken

2 tablespoons brown sugar 2 large cloves garlic, chopped 2 teaspoons salt 1 teaspoon black pepper 10 chicken drumsticks 2 table spoons vegetable oil ½ cup finely chopped onion ¾ cup ketchup

2 tablespoons white wine vinegar

2 tablespoons Worcestershire sauce

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend,

about 10 minutes.

Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.

Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.

Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.

Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

-Rachel U

Maui Wowie Shrimp

2 lbs uncooked medium shrimp, peeled and deveined

1 pinch garlic salt ground black pepper to taste ¼ teaspoon cayenne pepper 1 cup mayonnaise 1 lemon, cut into wedges

Preheat outdoor grill for medium heat, and lightly oil the grate.

Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; add cayenne

Generously coat both sides of shrimp with mayonnaise. Recipes courtesy of AllRecipes.com

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

-Roxie Maui

Cheddar Bacon Hamburgers

1 pound ground beef

½ cup shredded cheddar cheese

2 tablespoons prepared horseradish

½ teaspoon salt ½ teaspoon pepper ½ teasoon garlic powder ½ cup real bacon bits 4 hamburger buns Preheat grill for high heat

In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties

Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns. - Lisa