Grilling is one of our favorite ways to cook whether at the test kitchen or on the road with our motorhome. At the test kitchen, we can choose between charcoal, propane, electric, and wood pellets. The dilemma when we are RVing is not all barbecues fit in the motorhome. We have to restrict ourselves to smaller grills designed for camping, tailgating, cottages, and balconies.






(Makes 3/4 cup marinade)

2tablespoons (30 mL)fresh lemon juice
4 cloves garlic, finely chopped
1/4cup (60 mL)light soy sauce
2tablespoons (30 mL)Dijon-style mustard
1/2teaspoon (2.5 mL)hot sauce
1tablespoon (15 mL)Worcestershire sauce
1teaspoon (5 mL)black peppercorns, partially crushed
1/4cup (60 mL)extra-virgin olive oil


Combine the lemon juice, garlic, soy sauce, mustard, hot sauce, Worcestershire sauce, and peppercorns in a bowl. Mix well.

Slowly whisk the olive oil into the mixture. Continue to whisk to combine all the ingredients.

Place steaks in a container with a lid. Pour the marinade over the steaks. Turn the steaks in order to completely coat them with marinade. Cover.

Refrigerate for 8 to 24 hours. Turn the steaks in the marinade once or twice while marinating. Grill steaks to individual preference.





(Makes 3 to 4 servings)


1/4cup (60 mL)canola oil
1cup (250 mL)white vinegar
1/3cup (80 mL)barbecue sauce
1tablespoon (15 mL)dried rosemary
1teaspoon (5 mL)dried thyme leaves
2teaspoons (10 mL)garlic powder
12 large chicken tenders


Combine the canola oil, white vinegar, barbecue sauce, rosemary, thyme, and garlic powder in a bowl. Mix well.

Place the chicken in a container with a lid.

Pour the marinade over the chicken. Cover. Shake well to coat the chicken with the marinade.

Refrigerate and marinate for 4 to 5 hours. Turn the chicken several times while marinating.

Barbecue over medium heat until the chicken tenders are browned and cooked through.




(Makes 3 servings)

1/4cup (60 mL)olive oil
1/2tablespoon (7.5 mL)Dijon mustard
1tablespoon (15 mL)chopped garlic
1tablespoon (15 mL)fresh lemon juice
1/4cup (60 mL)fresh orange juice
1/2teaspoon (2.5 mL)dried basil
1tablespoon (15 mL)white wine
12 extra large raw shrimp, shell removed


Combine the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine in a bowl. Stir well to thoroughly combine the marinade flavors.

Add the shrimp to the marinade. Toss and stir to thoroughly coat the shrimp with the marinade. Refrigerate for 1 to 2 hours. Discard the marinade.

Skewer the shrimp or place an oiled porcelain grill topper on the grill grate. Preheat the grill on high for 10 minutes.

Grill the shrimp, lid up, for 2 to 3 minutes per side or until they turn pink. Do not overcook.