| 1. |  | PLACE ALL INGREDIENTS, EXCEPT FOR THE CHICKEN, IN A GALLON-SIZED ZIP TOP PLASTIC BAG.
SQUISH TO COMBINE.
ADD CHICKEN, SEAL BAG, AND TURN TO COAT. REFRIGERATE FOR ONE HOUR OR OVERNIGHT.
COAT GRILL PAN (OR GRILL) WITH COOKING SPRY. | | | |
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| 2. |  | WRAP 1/2 SLICE OF BACON AROUND A STACK OF ONIONS.
BRUSH WITH FAVORITE BBQ SAUCE.
GRILL! | | | |
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| 3. |  | START BY COMBINING THE WATER, LEMON JUICE, ALL THE SEASONINGS AND BROWN SUGAR THEN ADD THE SHRIMP.
TOSS THE SHRIMP UNTIL IT IS COVERED IN THE MARINADE.
PUT IN THE FRIDGE FOR ABOUT AN HOUR OR LONGER.
THEN PREHEAT THE OVEN TO ABOUT 425 D | | | |
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| 4. |  | IN A SKILLET, TOAST SESAME SEEDS IN BUTTER.
ADD ONION AND GARLIC; SAUTÉ UNTIL TENDER.
IN A BOWL, COMBINE THE COFFEE, SOY SAUCE, VINEGAR, WORCESTERSHIRE SAUCE AND SESAME SEED MIXTURE.
POUR HALF INTO A LARGE RESEALABLE PLASTIC BAG; ADD | | | |
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| 5. |  | IF BREWING YOUR COFFEE, PUT 3 TIMES THE AMOUNT OF COFFEE GROUNDS AS NORMAL, AND ONLY BREW THROUGH ABOUT 4-6 OUNCES.
IF USING ESPRESSO, PULL 2-3 DOUBLES.
MIX ALL INGREDIENTS WELL.
THE BBQ SAUCE WILL THIN.
IF SAUCE THINS TOO MUCH, H | | | |
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| 6. |  | TO ROAST IN A FIRE TAKE AN ALUMINUM PIE PLATE AND PUNCH ROWS OF HOLES.
MAKE CUTS IN CHESTNUTS OR PUNCTURE THEM TO RELEASE STEAM AND PLACE ON A GRILL OVER WHITE HOT COALS.
IF YOU HAVE A CHESTNUT ROASTER FOR THE FIREPLACE, ALL THE BETTER.
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| 7. |  | IN A SMALL SAUCEPAN OVER HIGH HEAT, BOIL THE BALSAMIC VINEGAR FOR 5 MINUTES TO REDUCE BY HALF. COOL 10 TO 15 MINUTES.
HEAT A GRILL OVER MEDIUM HIGH HEAT.
COAT THE MANGO SLICES WITH A THIN LAYER OF THE COOKING SPRAY AND SPRINKLE WITH SALT. | | | |
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| 8. |  | PREHEAT GRILL FOR MEDIUM HEAT.
PEEL OUTER LAYER OFF ONIONS. SLICE A SMALL SECTION OFF OF ONE END OF EACH ONION, AND MAKE A SMALL HOLE IN THE CENTER.
FILL THE CENTER OF EACH ONION WITH A BOUILLON CUBE AND TWO TABLESPOONS BUTTER OR MARGARINE. | | | |
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