Chamoritamommas Island Barbeque Recipes

Steps:

• In a bowl, combine marinade ingredients. Stir to combine and set aside. Wash the ribs and remove most of the fatty areas. Cut in half or 3 sections. In a large, 2 gallon zip lock bag, place the ribs flat and pour the marinade over top. Remove the air as you are sealing bag. Place in refrigerator overnight or for a few hours; turning often to marinade evenly. Heat grill by preparing charcoal briquets. When ready, cook until ribs are completely done. Let set about 10 minutes before cutting into pieces. Serve with your favorite side dishes. ENJOY!!

Steps:

• 1. In a mixing bowl, beat the eggs with the evaporated milk. 2. Add the flour, baking powder, and the seasonings. Mix until smooth. 3. Add the shrimp and mixed vegetables, combining well. 4. Heat oil in a 12-inch skillet to medium heat. 5. Drop batter by tablespoonfuls and fry until golden brown. 6. I usually fry 1 or 2 patties and taste them to make sure seasoning is just right. Adjust seasoning if needed. 7. Using a bamboo skewer, pierce the center of patty to make sure that skewer comes out clean. A little bit of dough will be on the skewer but as long as it's not runny and still wet looking, it should be done. 8. Drain on paper towels. 9. Serve at room temperature.

Steps:

• In a small bowl, combine everything except the pork ribs. Mix well and set aside.
• Prepare the pork by trimming away the excess fat. Cut into sections of 4, just to make it easier while turning on grill, do not section into individual ribs!
• In a huge ziploc bag, I use the 2 gallon ones -- lay the rib sections flat in bag, pour the marinade over ribs and make sure each section is coated.
• Marinate at least 8 hours or even overnight, making sure to turn bag several times to coat meat.
• Once ready to cook, prepare charcoal grill, this is best! But you can use a gas grill too. Cook ribs until done. Let set a few minutes before cutting into rib sections and enjoy!
• This recipe can also be used on chicken parts.

Steps:

• In a Dutch oven, cook beef and onions until meat is no longer pink and onion is tender; drain. Stir in the ketchup, mustard, Worcestershire sauce, vinegar, sugar, salt and pepper. Heat through. Serve on buns.