BBQ Trout with Hazelnut, Cherry Butter

1 lb Rainbow Trout fillets
¼ cup BBQ sauce
¾ cup honey
2 tbs red wine vinegar
¼ Cup chopped hazelnuts
¼ cup dried cherries
½ stick unsalted butter

Combine butter hazelnuts and cherries. Set aside. Combine BBQ sauce, honey and vinegar. Season trout with salt and pepper. Brush glaze over fish and grill, glaze side up. Remove from heat and place generous dollop of hazelnut butter over hot fish
*Hazelnut butter also is good on steak

Luscious Grilled Chicken

Season raw chicken with fresh ground pepper. Set aside.
Saute & set aside:
1 shallot sliced
sliced mushrooms
sliced bacon
To Make Mustard Sauce Combine:
1/4 c. Honey Dijon mustard
2 tbsp. olive oil
1 tbsp. white wine vinegar
salt & fresh ground pepper to taste

Grill 1st side of chicken. Flip and glaze meat. When 2nd side is done, remove to serving plate. Drizzle sauce in chicken, then layer bacon then vegetables. Serve.

Jeremy's Scruptious Honey BBQ Glaze

Best with Pork, Chicken
Combine:
2/3 c. honey
1/4 c. BBQ sauce
2 tbsp. red wine vinegar
Per season meat with season salt and fresh gr. pepper. Grill meat on first side, flip and baste with glaze. Continue cooking meat until done. Remove meat from grill, flip and glaze other side. Serve.

Jeremy's Magnificent Maple Glaze

Best on Pork, Chicken, Fish
Combine:
2/3 c. Real Maple Syrup
1/3 c. red wine vinegar
Season raw meat with season salt and fresh gr. pepper. Grill on one side, turn, baste with glaze. When other side of meat is done take off grill, flip and glaze other side.

*Option 2:
Combine 2/3 c. honey and 1/3 c. white wine vinegar. Cook as before.