Grilled (or broiled) Pork Chops, Rib eye Steak, or Chicken Breast . . . . Start with thawed meat.  Make sure your grill is hot (you will be turning it down later).  Season generously the side that you put on the grill, and season the other side after you’ve put it on the grill.  Season each side one more time after you turn the chop the first time . . . . you will learn to season to your own preference as you use Grillin’ Magic.  Turn heat down to minimize flare-ups, and turn the meat several times.  When the clear juices come to the surface, the meat is done.  If you cook it longer, it will be tough and dry.  Good luck and enjoy great steaks and chops!
Fish . . . fried or deep fried:  I put Grillin’ Magic in the dry coating.  (I have also put it in the egg mix before I coat the fillet.) Deep fry or skillet fry for just a few minutes, until fillets are golden brown on each side.  

​Fish . . . grilled:  Make sure your grill is not too hot, and use cooking spray to keep the fish from sticking.  Mix Grillin’ Magic in an egg and milk mix, or melted butter.  Brush mixture on fillets and turn frequently as they will cook quickly. ​
Venison Steak . . . . thin is good!  I’ll grill venison very slowly, on medium heat, turning frequently.  Each time I turn I will brush on a mix of Grillin’ Magic and olive oil.  A young deer will tenderize as it cooks.  Big bucks are great for the rack, or the pictures, but not for the grill!
Beef or Pork Roast  . . . . a roast is the only meat I will rub on – let it sit for an hour or so.  In the crock pot, or baking pan, add small potatoes and carrots, and a can of mushroom soup.   Slow cook in a crock pot or the oven for six to eight hours depending on the size of the roast.  When the meat separates with a fork, it’s done. ​
Garden Vegetables or a Head of Cabbage . . . . Cook down veggies in a stock pot until they are tender.  The cabbage leaves will separate from the heart.  Drain most of the water and season to taste with Grillin’ Magic. ​
Fried Potatoes . . . . sprinkle generously on thin sliced potatoes and onions.  Fry in hot skillet with a couple tablespoons of cooking oil until they are crispy. 

Grilled Potatoes . . . . slice potatoes thin and onions.  Put in a foil pouch.  Add a couple pats of butter and a generous sprinkling of Grillin’ Magic.  Seal the pouch tight and put on the grill.  Turn several times over fifteen minutes at medium heat.  Check inside the pouch for tender potatoes.