Yeah, you definitely need some new recipes. I'm such a great cook, so learning from me would be a wise decision my friend. Let me know what you're interested in :P

Corn on the cob is great on the BBQ. Just cover them in butter and maybe some seasoned salt, wrap them in tin foil and throw them on the BBQ for 10-15 minutes while turning them every once in awhile. Gah, so good.

get some rice, boil it for about half an hour,get some spices add them ,boil for a further half an hour,.and you got your self a nice spicy boiled rice mister.

try this - I made it earlier this week. 3/4 c. honey 1/2 c. prepared mustard (we like Plochman's) 1/4 c. water 2 Tbsp cornstarch 2 Tbsp soy sauce 1 Tbsp apple cider vinegar Put all in a small saucepan and heat to bubbly and thickened. Use to brush on shish kabobs, chicken wings, or ribs, or anything you might like on the 'que! We did a shish kabob with chicken breast, red pepper, squash, zucchini and mushrooms.

Beef Ribs Killian's beer (tried cheaper beers but it just didn't taste as good) Sweet Baby Ray's BBQ (Original or Honey) Adjust quanity of beer and bbq depending on how much beef ribs you desire to cook. In a deep pot, cover the ribs with the beer and bring to a boil, then take down to simmer and let simmer for two hours. Remove ribs and place in a container and smoother with the Baby Rays. Let sit overnight and BBQ the next day--really just to warm up and blacken a little. Simple, but oh so tender and delicious!!! Every time I've made them for parties, there's no left overs. When I've cook them at home and have some left over, they're just as delicious cold!

Hey babe! I recently bought some A1 marinade, it comes in three flavors where I am, its the 30 minute stuff. Quite tasty. There is N Y steakhouse, Chicago steakhouse, and Im not sure what the third one is.

Caribbean Chicken With Avocado Relish 3-1/2 pounds boneless, skinless chicken breasts -----Marinade----- 3 medium cloves of garlic 3 medium oranges 1 cup peanut oil 1 can (7 0z.)chipotle peppers in adobo sauce 1 cup fresh cilantro leaves -----Avocado relish----- 1 large Tomato Concassee (http://fooddownunder.com/cgi-bin/recipe.cgi?r=262788) 2 medium avocados; peeled and pitted, cut into 1/4" dice 1/2 small lime 1/2 small orange 1 small onion - minced 1 small clove of garlic - minced 3 medium scallions - thinly sliced 1 small jalapeno chile - seeded and minced 2 tablespoon minced cilantro 1/8 teaspoon hot red-pepper sauce 1/8 teaspoon Worcestershire sauce salt & freshly ground black pepper to taste 3 small plantains or bananas 2 tablespoon vegetable oil Instructions: For the marinade: peel the garlic and put in processor work bow l fitted with metal blade; squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a non-reactive bowl; rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. For the relish: put tomato and avocado in medium bowl; squeeze in 1 tbsp lime and 2 tbsp orange juice; add remaining ingredients; mix well and set aside. (May be covered and refrigerated up to 2 hours). Remove breasts from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about 6 minutes. Peel plantains and halve lengthwise; oil lightly and grill, turning once, until marked by grill surface, about 2 minutes. Transfer 2 pieces of chicken and 1/2 plantain to serving plate; spoon 1/4 cup relish along side chicken. Serve immediately.