• In a small mixing bowl, combine lemon juice, olive oil, minced garlic, thyme, oregano, salt, and black pepper.
• Place the boned and tied leg of lamb in a shallow baking dish.
• Pour the marinade over the leg, ensuring every inch is coated.
• Cover with plastic wrap and refrigerate overnight.
• Run the spit through the lamb leg and secure it.
• Cook over medium-low heat on a rotisserie until the internal temperature reaches at least 145°F (about 2 hours).

Peanut Sauce:

• Heat peanut oil in a saucepan over low heat.
• Sauté green onions, garlic, and chili powder until onions are translucent.
• Add chicken stock, peanut butter, apple juice, and mango chutney.
• Simmer for 2 minutes or until thick.
• Set aside.

Kebabs:

• Thread the sirloin steak onto skewers and place them in a shallow glass baking dish.
• In a bowl, combine chopped onion, turmeric, cumin, lemon juice, grated fresh ginger, soy sauce, and peanut oil.
• Pour the marinade over the kebabs.
• Cover and refrigerate overnight.
• Grill the kebabs to your desired doneness.
• Serve the grilled Thai steak skewers with the prepared peanut sauce.

• In a large skillet, cook the sliced onions in olive oil until golden brown (about 10 to 15 minutes).
• Cover and keep warm.
• Rub both sides of the rib-eye steaks with the cut side of garlic and season with salt and pepper.
• Grill the steaks for 3 to 4 minutes on each side, or to the desired degree of doneness.
• Pour 1 teaspoon of vermouth over each steak immediately before removing from the grill.
• Serve the grilled rib-eye steaks with the caramelized onions.

• In a small mixing bowl, combine dry red wine, olive oil, minced garlic, red wine vinegar, finely chopped green onion, and Worcestershire sauce.
• Poke several small holes in the London Broil and insert slivers of garlic into the holes.
• Place the meat in a shallow baking pan and pour the wine mixture over it.
• Cover and refrigerate, turning once, for several hours (or overnight if possible).
• Grill the London broil for 3 to 4 minutes.
• Turn and sprinkle the cooked side with salt and pepper to taste.
• Cook for another 3 minutes or until done to your liking.
• During the last few minutes of cooking, sauté the sliced mushrooms in butter.
• Add a dash of Worcestershire sauce and remove from heat.
• To serve, slice the meat against the grain and top with sautéed mushrooms.

• Score the fat edges of the chuck roast.
• Place the meat in a shallow baking dish.
• In a bowl, combine canola or vegetable oil, finely sliced green onions, sugar, salt, Worcestershire sauce, mustard, and pepper.
• Pour the marinade over the roast, ensuring even coverage.
• Cover and marinate overnight in the refrigerator, turning the roast several times.
• Bring the marinade to a boil in a saucepan and simmer for several minutes.
• Grill the roast over medium heat for 15 to 20 minutes.
• Turn and cook for another 15 to 20 minutes, or longer if desired.
• Remove from the grill and carve the roast across the grain into slices.
• Spoon the marinade over the top.

• In a bowl, stir together lemon pepper, ground thyme, paprika, garlic powder, sugar, salt, ground coriander, ground cumin, and cayenne pepper until an even consistency is reached.
• Form the ground beef into 6 to 8 patties.
• Sprinkle the seasoning mixture generously over the burgers, ensuring even coverage, and let them stand for 1 hour in the refrigerator.
• Grill the patties to your desired doneness.

• Preheat the smoker to maintain a temperature between 75°F to 95°F.
• Slice the meat across the grain into ¼-inch thick strips, approximately 3 inches wide and 4 to 6 inches long.
• In a large mixing bowl, combine pickling salt, brown sugar, black pepper, garlic powder, and grated lemon peel until well blended.
• Roll each meat strip in the dry mixture, ensuring even coating.
• Place the coated meat strips in the smoker and allow them to dry for approximately 10 to 12 hours.