Honey Mustard BBQ Pork Chops

Ingredients

• 1/3 cup honey
• 3 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon white wine
• 1 teaspoon Worcestershire sauce
• 2 teaspoons onion powder, or to taste
• 1/4 teaspoon dried tarragon
• 3 tablespoons Dijon mustard
• 8 thin cut pork chops

Procedure

• Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.
• Preheat grill for high heat.
• Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.

15-Minute Marinated Chicken

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper
• 4 boneless, skinless chicken breast halves

Procedure

• Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.

Mustard-Grilled Pork Chops with Two Tomato Salsa

Ingredients

• 4 (3/4-inch thick) boneless pork chops
• 1 1/2 cups diced plum tomatoes
• 8 sun-dried tomato halves packed in oil, drained and chopped
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 1/4 teaspoon cayenne
• 2 tablespoons Dijon-style mustard
• 1 tablespoon honey
• 1 teaspoon minced garlic
• Fresh basil sprigs (optional)

Procedure

• In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside.
• In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.


• Servings: 4

Barbecue Glazed Pork Chops

Ingredients

• 48 4-ounce boneless pork center-cut chops
• 3 cups ketchup
• 1/2 cup brown sugar
• 1/4 cup lemon juice
• 1 tablespoon lemon rind
• 1 cup diced green pepper
• 1 cup diced onion

Procedure

• Grill chops on hot griddle until brown, approximately 2 minutes
  per side. Place on pans in single layer. Combine ketchup, brown
  sugar, lemon juice and rind. Stir in vegetables; pour over
  chops, spreading evenly. Bake in conventional oven at 400
  degrees F. 10-12 minutes; or in convection oven at 350 degrees F.
  for 9-11 minutes, until chops are tender and juicy. Portion: 1
  4-ounce pork chop.

Apple And BBQ Sauce Baby Back Ribs

Ingredients

• 4 cups barbeque sauce
• 4 cups applesauce
• 4 pounds baby back pork ribs
• salt and black pepper to taste
• cayenne pepper to taste
• garlic powder to taste

Procedure

• Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
• Preheat grill for high heat.
• Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.

Amazing Ribs

Ingredients

• 6 pounds pork baby back ribs
• 1 pinch black pepper
• 1 pinch salt
• 1 pinch crushed red pepper
• 4 cups barbecue sauce
• 2 (12 ounce) bottles porter beer, room temperature

Procedure

• Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
• Meanwhile, preheat an outdoor grill for high heat.
• Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
• Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Grilled Tuna Teriyaki

Ingredients

• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine
• 1 large clove garlic, minced
• 1 tablespoon minced fresh ginger root
• 4 (6 ounce) tuna steaks (about 3/4 inch thick)
• 1 tablespoon vegetable oil

Procedure

• In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for medium-high heat.
• Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.
• Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.

Grilled Lemon Chicken

Ingredients

• 1/3 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 2 large cloves garlic, finely chopped
• 2 tablespoons finely chopped red bell pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Procedure

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.