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Cookout Recipes

Melanie Calvert Benton


Grilled Shish Kabobs

By:  Melanie Calvert Benton



11/2 pounds of lean beef, chicken breast, deer, or elk (cubed)
1 large bottle of fat free or regular Italian salad dressing
13 purple onions
1 large bowl cherry tomatoes
23 green, red, or yellow bell peppers
12 other vegetables of choice
1 teaspoon lemon & pepper seasoning.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can pre-spray coating of choice.



The night before, cube your meat of choice. Cut your vegetables into pieces where they will skewer easily. Add dry ingredients with the bottle of Italian dressing. Mix well in a large bowl, cover, and refrigerate overnight.

Cooking Instructions

Take bowl out of the refrigerator, mix vegetables and skewer onto wood or metal grilling skewers. Randomly pierce vegetables and meat to make a colorful arrangement. Let shish-kabobs sit on two to three paper towels to absorb the extra Italian dressing. If using charcoal, wait until your coals turn white, if using a gas grill cut the heat to low. Place shish-kabobs on the grill that has been pre-cleaned and pre-sprayed oil coating. Watch for flare-ups from the Italian dressing

Turn the shish-kabobs every four to five minutes until the meat is done to your liking, longer if you prefer your meat medium to well done. If you have vegetables left over, put them into foil wrap, seal and cook until the vegetables are done. Top this meal with a beverage, drink, and dessert of choice.



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Mel's Barbecued Venison Burgers

By:  Melanie Calvert Benton


1 cup Ketchup
1/2 cup packed brown sugar
1/3 cup sugar or Spenda
1/2 cup honey
1/4 cup Sorgum Molasses
2 teaspoons mustard of choice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt (opt)
1/4 teaspoon Liquid Smoke
1/8 teaspoon Black peppercorn (ground) or regular black pepper


1 egg beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sea salt
2-1/2 pounds ground venison (can also substitute elk or moose)
8-10 hamburger buns, split open
Toppings of your choice


In a small saucepan, combine first 10 ingredients. Bring to a boil, remove from heat. Put aside 1 cup of barbeque sauce to serve with the burgers.

In a bowl, combine the egg, oats, 1/4 cup of the remaining barbeque sauce, onion powder, garlic powder, pepper and salt. Crumble venison over mixture: mix well. Shape into 8-10 patties and grill covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees. Baste with 1/2 cup barbeque sauce during the last five minutes.

Serve on the split buns with toppings of your choice and the left over barbeque sauce. Makes 8-10 servings



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Author of " A Southern Moon Rising"  (Coming out mid Summer 2008)
Co-Editor of "The Possum Holler Gazette" 


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