4 boneless chicken breasts
1/3 C. prepared horseradish
5 Tbsp. soy sauce
Salt and pepper to taste
Place chicken in a large casserole dish. In a separate mixing bowl, whisk together horseradish, soy sauce and salt and pepper to taste. Pour mixture over chicken, making sure each piece is coated evenly. Cover chicken, place in refrigerator and allow to chill for 30 minutes to an hour. Once chilled, remove chicken and place on a BBQ grill, which has been heated on a medium low setting. Allow chicken to cook through.
1 6-8lb Beef Brisket (size of Brisket may vary-may use two)
1 Large Onion
1 cup Ketchup
1/2 Jar Horseradish
3 cloves Garlic chopped (or garlic from jar)
1 Jar Instant Beef Boullion Granules
2 Cups Water
Combine all ingredients for sauce(if needed, double sauce so that it covers the meat completely) Put meat into a deep baking pan, pour sauce over meat.
Seal tightly with aluminum foil. Bake at 325° for 1 hour per pound Serve as is (meat will be very tender) or cool and slice, then return to juices and refrigerate. Perfect to reheat the next day for GREAT BBQ-Beef sandwiches.
6 grilled chicken breasts
1 small bottle of tomato catsup
4 ounces of beer
1/4 cup brown sugar
3 tablespoons of chopped Horseradish
2 tablespoons mustard
2 tablespoons chopped onion
1 teaspoon chopped garlic
1/2 teaspoon salt and pepper
Grilled Chicken Breasts
Add all ingredients large pot
Bring to a boil and simmer until breasts are done.
Add chicken breast and simmer 10 more minutes.
Enjoy with favorite side dishes.