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Santa Monica Salmon

Approximately 10 ozs. per person
Salmon fillets
¼ cup lemon juice
1 teaspoon kosher salt
2 teaspoons lemon pepper
Non-stick cooking spray
Chris’ & Pitt’s Bar-B-Q Sauce

Wash and completely dry the fish. Spread lemon juice liberally over fillets. Season the fish with the lemon pepper and kosher salt. Spray the non-stick cooking spray on the grill grates (be certain this is done to a cold grill with no flame started!). Light grill and place fillets on (moderate flame briefly to sear). After both sides are seared move to low heat and baste with Chris’ & Pitt’s Bar-B-Q Sauce. Try to turn fillets as seldom as possible –do not leave unattended, fish will cook very quickly.

This scrumptious favorite goes well with a fruit salsa and wild rice!

Steak Los Angeles
(serves 4)

Approximately 6 ozs. Steak per person (favorite cut)

2 teaspoons seasoned salt
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon all spice
1 teaspoon Italian seasoning
extra virgin olive oil
Chris’ & Pitt’s Bar-B-Q Sauce

Wash and completely dry the meat. Mix all the seasonings completely together. Lightly coat the meat with olive oil and evenly season with the spice mix. Place steaks on grill over a high flame for approximately 1-2 minutes per side to sear in the juices. Then move to moderate heat turning regularly for even cooking. For the last 10 – 15 minutes of cooking, baste with Chris’ & Pitt’s Bar-B-Q Sauce. Be sure the internal temp. reaches the correct temperature (rare 140°F/60°C, medium 160°F/71°C, well 170°F/77°C)

We’re sure you’ll find this one to be a sure winner!

101 Chicken
(serves 4)

Approximately 10 ozs. Chicken per person

1 teaspoon poultry seasoning
½ teaspoon kosher salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 crushed bay leaves
Chris’ & Pitt’s Bar-B-Q Sauce

Wash and completely dry the chicken. Mix all seasonings completely together. Season chicken with spice mix evenly covering all pieces. Place chicken on a moderate flame cooking each side to seal in juices. After this initial sealing move the chicken to a steady low heat turning as needed to insure even cooking. The last 10 – 15 minutes of cooking, baste the chicken with Chris’ & Pitt’s Bar-B-Q sauce carefully turning to avoid any burning. When the juices run clear and the internal chicken temp. reaches 180°F/82°C you are ready to enjoy a delicious meal! Serve with a fresh garden salad and your favorite sides – a real crowd pleaser!