(BBQ Sauce and Stream side Grilled Trout)
This tangy sauce does NOT require cooking during preparation.
8 ounces of catsup
1 1/2 teaspoons liquid smoke
2 Tablespoons of prepared mustard
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
1/2 teaspoon onion powder
1 Tablespoon vinegar
2 Tablespoons brown sugar
1/2 teaspoon celery seed
1/8 teaspoon cayenne pepper (optional)
In a bowl mix all the ingredients with a wire whisk. Saves well in the refrigerator for as
long as any of the individual
ingredients. This sauce can be used immediately, however, it is best after the flavors
blend by sitting for one hour.
It can be warmed in a microwave before use if desired. If you want a little more
zing, add a little cayenne.
Grill your meats and add sauce with pastry brush near the end of the cooking cycle or wrap
meats in foil with ample
amount of sauce and seal well. Cook for the majority of the cooking cycle so the flavors
permeate the meat. Then open
the foil, remove the meat and charcoal broil for finishing touch. Enjoy!
Grilled Trout, stream side or on the grill.
Clean the trout, no need to fillet. Wrap in foil with italian or other favorite salad dressing. Place on a bed or coals or on the grill, turn after 3-5 minutes, let them cook for another 3 minutes. Can marinate ahead of time if desired for the grill.