Hawaiian Barbecue Salmon

1 can of unsweetened coconut milk
1 cup Lawrey's Hawaiian marinade (Alek says Caribeen Jerk marinade works too)
1-2 pounds of thick juicy salmon (thawed out)

2-3 chopped onions
2 packs mushrooms

Mix coconut milk and marinade (marimilk) in a 9x13 baking dish.
Add optional onions and mushrooms
Add salmon let sit for 2 hours covered
Throw on grill (wrapped in tin foil- optional) and baste with marimilk
Open a cold bottle of beer or mix your favorite drink such as a
watermelon margarita and enjoy the hawaiian salmon

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Barbecue-baked Sage Potatoes

Ingredients for 4 servings:
4 Baking potatoes
1 Sweet red pepper
16 Sage leaves
3 tb Olive oil
2 Cloves garlic, minced
1/2 ts Each salt and pepper

Scrub potatoes; slice almost through at 1/4 inch intervals. Cut red pepper into quartered; slice crosswise into strips. Insert 1 red pepper strip into each slit of potato. Insert sage leaf into every third slit. Stir together oil, garlic, salt and pepper; brush over potatoes and red pepper to coat evenly. Wrap each in foil, sealing well. Place on grill over medium heat; cover and cook, turning occasionally, for 1 hour or until tender. Makes 4 servings. Recipe Barbecue Grill.

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Barbecued Steaks (Recipe Barbecue Grill)

Ingredients for 6 servings:
3 lb Top round steak
2 tb Lemon juice
4 tb Mustard,prepared

1. Pound steak on both sides with a wooden mallet or the edge of a heavy plate. 2. Combine lemon juice and mustard and spread over both sides of steak. Allow to stand 4-5 hours at room temperature. 3. Broil steaks about 4 inches above glowing coals on barbecue grill for 4-5 minutes on each side, or until desired degree of doneness is achieved. You won't taste the lemon juice or mustard as such - just a very good and flavorful steak.

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