We had this at a friend’s house, and it was wonderful.

2 pounds beef tenderloin
1 liter Dr Pepper (not diet)
1/2 cup soy sauce
3/4 cup lemon juice (about 3 lemons)
1 tablespoon black peppercorns
1 tablespoon coarse salt
3 cloves garlic, crushed

Combine all marinade ingredients in large Ziploc bag.

Add beef tenderloin

Marinade 5 hours or overnight

Heat grill to medium

Reserve marinade if you wish to make sauce (see below)

Add tenderloin, cook turning occasionally

Cook about 45 minutes, until meat registers 130 degrees

Transfer to board and rest before slicing

You can also heat the marinade to a boil and simmer until slightly reduced and serve as a sauce.

6 bratwursts
1 12-ounce can beer
1 medium onion, chopped
6 peppercorns
4 cloves
6 hard rolls

Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain.

Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned.

Sprinkle with water to form a crisp skin.

Serve in hard rolls with Dusseldorf-style mustard.

1-1/2 pound salmon fillets
1/2 cup oil
1/4 cup vinegar,red wine
3/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon Italian seasoning
1 garlic clove, large, minced
1/8 teaspoon pepper
1 teaspoon water

Mix all ingredients except salmon.

Marinate for at least 30 minutes.

Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade.

1 4 pound boneless pork loin roast
2 onions, finely chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon allspice, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon cinnamon, ground
1 tablespoon sugar
2 tablespoon hot pepper sauce
1/2 cup soy sauce
2 tablespoons vegetable oil

Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center. The meat should lie flat. Place the pork in a flat dish.

Combine the remaining ingredients to make a paste. Spread the paste over the pork loin, cover, and marinate in the refrigerator for at least 4 hours.

Prepare a fire on the grill. Cook the roast over medium coals for approximately 2 hours or until a meat thermometer reads 150 to 160 degrees.

Cut the pork loin in half lengthwise, and carve in thin slices.

Yield: 8 Servings

1-1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.

Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Place salmon on the preheated grill, and discard marinade.

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Enjoy!

1 pound chicken breast

Marinade
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon soy sauce
zest of 1 lemon

Sauce
1/2 cup water
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon cornstarch
1 teaspoon lemon zest
1/2 teaspoon chicken bouillon

Arrange chicken in glass baking dish.

Marinade: In a small bowl, combine honey, lemon juice, soy sauce, and 1 tablespoon lemon zest.

Pour over chicken, cover, and marinate in refrigerator for 2 to 3 hours.

Grill chicken.

Sauce: While chicken is grilling, combine water, lemon juice, honey, cornstarch, lemon zest, and bouillon.

Microwave on high for 3 to 4 minutes, stirring after each minute, until sauce is thickened and clear.

Serve over grilled chicken.