Enjoy your meals prepared the time-honored, outdoor way.

Barbecue originated in the Caribbean, where European explorers watched Taino Indians smoking meat on sticks over an open pit. Derived from the Spanish word barbacoa, this method of cooking lends itself to any meat or seafood and for decades has provided a perfect setting for political events, weddings, national holidays and other celebrations. In recent decades, charcoal and gas grills have made barbecuing convenient enough for every day. Celebrate Barbecue Month by trying these recipes:

From the VA Beef Council:

Grilled Beef Eye Round Steaks with garlic-yogurt marinade

Ingredients:

	4 beef Eye of Round Steaks, cut 1" thick (about 8 ounces each)
	Salt
	Sauce & Marinade:
	1 cup plain yogurt
	¼ cup chopped fresh parsley
	2 T lemon juice
	1 T sweet paprika
	1 T minced garlic
	1 t salt
	¼ cup mayonnaise

Directions: Combine all marinade/sauce ingredients except mayonnaise in small bowl; mix well. Divide mixture in half. Place beef steaks and ½ of mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Stir mayonnaise into remaining ½ of mixture for sauce; cover and refrigerate. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13-15 minutes (over medium heat on preheated grill, 17-19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Season steaks with salt, as desired. Serve with sauce. 


From our Readers:

Cajun BBQ Shrimp

Christina Minton, Smithfield, Va.

Ingredients:

	24-oz. extra-large fresh shrimp
	½ cup Worcestershire sauce
	2 T lemon juice
	1 T minced fresh garlic
	1 T ground black pepper
	1 T Creole seasoning
	1 cup unsalted butter

Directions: In small pot, combine Worcestershire, lemon juice, garlic and seasonings. Heat until almost boiling. Reduce heat to medium and gradually add butter, whisking until the butter has melted before adding more. Add the shrimp and toss to coat. Marinate until ready to grill, at least 10 minutes. Or, you can instead steam the shrimp in the sauce using a covered pot, about 8-10 minutes. Whichever way you cook, serve with toasted bread for dipping.

Grilled Marinated Steak & Squash

Patricia Harbin, Louisa, Va.

Ingredients:

	1⁄3 cup soy sauce
	1⁄3 cup balsamic vinegar
	1⁄3 cup maple syrup
	2 T olive oil
	2 yellow or zucchini squash
	1 large red onion, sliced in rings or wedges
	24-oz. London broil or top round

Directions: Combine first four ingredients and pour 1⁄3 cup into a plastic storage bag to which vegetables have been added. Place meat in a shallow pan and pour another 1⁄3 cup of marinade over. Cover and refrigerate 2 hours, turning once. Heat grill and remove meat from marinade. Cook about 5-6 minutes on each side or until desired doneness. At the same time, use indirect heat (such as on aluminum foil) to cook vegetables. Brush meat with reserved marinade before serving.