Mr. Glen Pine

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Owner of
Hawg Heaven



No, not me, the guy on the left with THE BEARD

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Try these out the next time you want
to impress your friends,
and let Glen know - glen@bikerstuff.com
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Kettle Roasted

Rack of Lamb

Rosemary

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Ingredients:
3 pound rack of lamb
1/4 cup of Olive oil
1/2 teaspoon garlic salt
1/2 teaspoon Cavender's (greek seasoning)
1/4 teaspoon coarse ground black pepper
a pinch of tyme
1 tablespoon rosemary leaves
Directions:
Brush lamb with the olive oil. Sprinkle with the remaining ingredients. Roast using the indirect method, keeping the fire as hot as possible,
(lots of charcoal with all vents open), for about 20 minutes per pound.
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Backyard

YAMS

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Ingredients:
1 large yam (per person)
1 tablespoon butter or margarine
2 tablespoons marshmallow creme
Directions:
Wash the potatoes. Wrap the potatoes tightly in aluminum foil. Place the potatoes on the barbecue grill away from direct heat. Bake for approximately 2 hours. Remove from heat, unwrap, slice open lengthwise. Place the butter, then the marshmallow creme inside the potato and serve.
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Garlic Sesame

VEGABOBS

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Ingredients:
Your choice of vegetables
1/4 pound butter
4 cloves of minced garlic
1 teaspoon marjoram
1/4 teaspoon coarse ground black pepper
1 tablespoon sesame seeds
Directions:
Wash and cut the vegetables and place on skewers. Place the butter in a small aluminum foil pan and heat on the barbecue until melted. Add the remaining ingredients and mix. Brush the mixture all over the skewered vegetables. Grill the bobs directly over coals, (low heat), turning frequently, until the edges of the veggies are black and they are heated well throughout.
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Diane's

Cheesy Cheese Bread

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Ingredients:
12 ounces sharp cheddar cheese
12 ounces jack cheese
1 cup mayonnaise
1/2 cup chopped green onion
1 loaf unsliced French bread
Directions:
Slice the loaf of bread lengthwise separating the top of the loaf from the bottom. Grate the cheeses and mix well with the remaining ingredients in a large mixing bowl. Spread the mixture on the bread and wrap with tinfoil in a tent like fashion. Place on the grill using the indirect method and heat for about 15 minutes, or until the cheese is melted.
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Enjoy - Enjoy - Enjoy

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Here's a select few in our back yard this past summer.


Unfortunately my better half Barb is operating the camera. Fortunately I'm
standing at the far end in the shadows. The bashful guy on the right is our
1998 champion and his champion cooking partner and wife Diane. I think he
just said something Diane didn't agree with. Across the table from Glen and
Diane is another great chef (outdoors or in) Gary and Diane Hulse.
There must be something about great chefs marrying ladies named Diane.
The only exception to this observation is the couple at the back of
the table. Our good friends and neighbors Joe and Lori Cuccio,
another pair of great chefs.
All super people. They must be, they acutally eat the stuff "I" cook.
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Thanks for stopping by and visiting with us and our champions,
and we all hope you have great cookout's.
Even if you don't have a lid adjuster.
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