Skybird, what I thought when looking at that one was that I'd never have thought to put Dr Pepper in a sauce. But, Steve Raichlen has a recipe for a different sauce using Coke! Actually, it looks quite good! If you read the comments on Allrecipe, you will see that other cooks have used different soft drinks. A can of soda pop makes a difference and the combination with Worcestershire sauce and quick cooking makes for an easy to prepare homemade rhu-b-que sauce! And, I have even used it as a dipping sauce for veggies. Steve

I'm late adding these options.... One of our favorite grilling recipes is from The Barbecue Bible by Steven Raichlen. Tuna Steaks, Madeira-Style (Stimes3) 4 cloves garlic, peeled 1 TBSP coarse salt 1 TBSP dried oregano leaves 1 TBSP dried basil leaves 1 tsp freshly ground black pepper 1/2 cup EVOO, preferably Portugese, or as needed 4 tuna steaks (each 6-9 ounces and about 1 inch thick) 8 bay leaves 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 TBSP. (if you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini-chopper or blender, adding the oil gradually. (this is what I do...)) 2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator for 3-4 hours, spooning the oil over the steaks occasionally. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the tuna steaks form the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction on the hot grate and grill until cooked to taste, 4-6 min. per side for medium well (the portugese like their tuna on the medium side of medium well), turning over carefully. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side. 5. Transfer the steaks to serving plates and serve at once. Stacy Here's a recipe I've used for years - don't remember where I got it. I use it for pork, chicken, or beef. BLACK DIAMOND STEAK MARINADE(PatT) 2 Tblsp. oil 1/4 cup lite soy sauce 1/4 cup honey 2 Tblsp. brown sugar 2 Tblsp. vinegar 1-1/2 tsp. ginger Pinch of garlic powder Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side Steak in Garlic-Lime Marinade(Lorijean44) The recipe recommends to cut the steaks thin, no more than 1/2 inch thick, using steaks cut from the top butt, or shell steaks or sirloin. For the Adobo: 4 cloves garlic 1 teaspoon salt, or more to taste 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper, or more to taste 1/2 cup sour orange juice or fresh lime juice 2 tablespoons olive oil For the steaks: 4 beef steaks (each 6 to 8 ounces), cut 1/2 inch thick 2 large onions, cut crosswise into 1/2-inch slices 2 tablespoons olive oil 1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth puree. Correct the seasoning, adding salt and pepper as necessary; the mixutre should be highly seasoned. 2. Preheat the grill to high. 3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the box grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper. 4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side. Serves 4 Note: To give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling. Lori Here is a great rub that Sharon shared with us several years ago. Here is my favourite rub from Steve Raichlens How to Grill(Chase) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. I'm thinking I might try the Black Diamond on some thick rib eyes or t-bones. David

Happy New Year to you! Your party sounds lovely, we are having a similar sounding party at our house tonight. The backyard rink is just about frozen, so with any lucky the kids will be skating for much of the night and the dads will stand around the fire pit drinking. I haven't decided what's going in the large glass drink dispenser yet, but it's usually a variation on a paloma, since tequila and grapefruit soda is my personal fave. I like to take one strong drink, then keep refilling with fresca, since I'm kind of a lightweight! We have loads of champagne too, so I'm sure I'll switch to that at some point. That does seem a lot of meat on your menu. Maybe california rolls instead of sushi? I'm planning on a french fry bar (I know, I'm obsessed with my new Actify!). I have potato, sweet potato, and butternut squash fries and a bunch of toppings. Since the fryer only makes about 3 potatoes worth of fries at a time, at 30 min a bunch, I'm making them all ahead of time and will put them back in for 5 minutes to re-crisp and heat up. I have a load of toppings and dips. We also have puff pastries with different veggie fillings, veggie trays, and a chocolate fountain with way too much junk to dip. We are not a meat-eating crowd, and I always tend to go overboard with vegetables. I like always having a vegetable within arms reach. I might be the only one that eats them, but it's my house! For the skating crowd, I have popcorn, pretzels, hot chocolate, and chocolate chip cookies. I've learned from past years with the rink to always have those four things on hand so that I can feed a large group without going broke. Have a wonderful party and a very Happy New Year! AM

Hmmm. Vee, I think you, Annpan, and I were composing and posting at about the same time. Earlier I didn't see your post before mine or Annpan's after. I don't know much about Jehovah's Witnesses but I do find the literature they've left on the front door mat or in the letter slot. I read it because ... well, I'll read just about anything when I'm curious. Their children probably opt out of various U.S. school traditions as well, such as saying the Pledge of Allegiance. Our State-run schools no longer include prayers and hymns in morning assemblies. I don't recall singing regular hymns when I was in school but there was no proscription of singing about 'The Little Drummer Boy' or 'Put Your Hand in the Hand' or 'Wings of a Snow White Dove' or Norman Greenbaum's 'Spirit in the Sky' which are undoubtedly spiritual. I even recall one assembly opening with Eric Burdon and the Animals' rendition of Bury my body/Lord I don't care where ... /'Cause my soul's gonna live with God/ oh, oh, oh yeah. (I think the original was by John Lee Hooker.) It was probably you or Annpan who related that you had sung "Morning Has Broken" in school long before Cat Stevens/Yusuf Islam made his recording. That one hadn't crossed the Atlantic, as far as I know, until Mr. Stevens/Islam became well known stateside. Apparently it was something that he remembered singing when he was at school in London. Did you all have a local 'Palais'? I went to the Hammersmith Palais a few times. I think The Kinks/Ray Davies' song 'Come Dancing' about his sister is quite affecting with its nostalgic references: They put a parking lot on a piece of land Where the supermarket used to stand. Before that they put up a bowling alley On the site that used to be the local Palais That's where the big bands used to come and play. My sister went there on a Saturday. Come dancing All her boyfriends used to come and call Why not come dancing It's only natural. n.b. I just read about Ray Davies who grew up in Muswell Hill. He had six older sisters (plus his younger brother Dave, of course). The sister who gave him his first guitar died at age 21, apparently of an undiagnosed heart condition, on an evening when she went out dancing. I knew it was a wistful song, but I had no inkling that it was that sad because Davies sings later in the lyrics about his sister (maybe it was another of his sisters) getting married and living on an estate.