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feature 34 Houseboatmagazine.com not only adds flavor, but also tenderizes the meat, and you've got fall-off-the-bone tender ribs. Once they have been pre-cooked, just toss them on the grill for 5-10 minutes a side, coat them with your favorite BBQ sauce, and voila! you have a great centerpiece for the BBQ of the year! Steak 'em up Steak is a bit of a different animal… there are those who say a great steak needs no real preparation, but I say to the prepared go the spoils. Follow these steps and you're guar- anteed a great steak, even if you're not spending a lot on the meat itself. First, make sure to thaw your steak ahead of time. If you're grilling on Friday, move your steak from the freezer to the refrigerator on Thursday. Of course, you can use the de- froster setting on your microwave, but too often this can dry out and otherwise ruin a perfectly good cut of steak. I don't risk it. After you have a thawed steak, season it with dry spices. Check out your grocery store for specific brands, but some obvious choices are: McCormick's Steak Seasoning, Dale's Steak Seasoning, or the Paula Deen Collection Steak Season- ing. You'll have to try a few different ones to find what works for you, but make sure to use something. Be sure to sprinkle the stuff on both sides. People often forget and lose out on the flavor potential. Next, season the steaks with wet ingredients. Many prefer Worcestershire sauce, but others use everything from soy sauce to red wine to lemon juice to anything you can imag- ine. After you're done marinating (remember the tips from earlier), use tongs to place the steak on the grill. Don't use a fork to stab it, as the internal juices will leak out. Place the cover on the grill and relax. The cover will do two things: first, it will allow the steak to be smoked, second it will prevent the flames from burning it. Cook your steaks for no more than six minutes a side for one-inch-thick steaks, and no more than eight minutes a side for two-inch thick ones. After the time is up, flip the steak and cook for another five minutes. Serve and enjoy. Sides Now, no BBQ is complete without excellent side dishes. After all, who wants ribs without baked beans? Who will eat a steak that doesn't come with some kind of potato? Below are recipes for two unique twists on these classic sides. And there you have it… all the pieces for an unforgettable top deck BBQ. Your friends and family will be raving about it for years, and if you work hard enough, maybe you can even get your own show on The Food Network. South African Potato Salad INGREDIENTS * 10 eggs * 12 medium white potatoes with skin * 1 bunch green onions, chopped * 1 (14 ounce) can sweetened condensed milk * 1 1/2 cups mayonnaise * 1 tablespoon chopped fresh parsley, for garnish (optional) DIRECTIONS 1. Place eggs in a saucepan and cover with water. Bring to a boil and cook for 10 minutes. Remove eggs with a slotted spoon and set aside to cool. Add whole potatoes to the water and boil until a knife is easily inserted, but they are not too soft. Drain and cool. 2. Peel and chop the eggs and place them in a large serving bowl. Stir in the green onions. When the potatoes have cooled, peel and chop then add them to the bowl. Pour in the sweetened condensed milk and stir in the mayonnaise. Sprinkle parsley over the top. Chill until serving. This is best served chilled. Spicy Maple Baked Beans INGREDIENTS * 1 tablespoon vegetable oil * 1 medium onion, chopped * 12 ounces ham steak, trimmed and diced * 1 tablespoon minced garlic * 3/4 cup maple syrup * 2 tablespoons tomato paste * 1 tablespoon Worcestershire sauce * 1 tablespoon chili powder * 1/4 teaspoon cayenne pepper * 3 (15 ounce) cans baked beans with pork * 1 tablespoon yellow mustard * kosher salt and ground black pepper to taste DIRECTIONS 1. Heat the oil in a large pan over medium-low heat. Add the onion, and cook until soft. Mix in the ham and garlic; cook and stir for two more minutes. Mix in the maple syrup, tomato paste, Worcestershire sauce, chili powder, cayenne pepper, and baked beans. Bring to a boil, then simmer over low heat for 45 minutes. 2. Just before serving, stir in the mustard, and season with salt and pepper. house boat magazin