Wood Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze

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A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

 

by Karen Adler and Judith Fertig

 

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

Pineapple Tangerine Glaze

 

3 garlic cloves

1tsp minced gingerroot

2/3 cup freshly squeezed tangerine juice

1/3 cup crushed pineapple

1/3 cup soy sauce

1/4 tsp hot pepper flakes


6 thin-cut boneless pork steaks or chops (each about 1/2 inch thick

 

Wood Grilled Filipino Pork Steaks 

Instructions

Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.


Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.


Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.


Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even more heat, until just a hint of pink remains inside.

BBQ Baked Feta Prawns

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

24 ounces shelled prawns (defrosted if frozen)
1/3 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, crushed
1 1/2 teaspoons finely chopped thyme
6-7 medium plum tomatoes, seeded and finely chopped
10 ounces feta cheese, crumbled
3/4 teaspoon black pepper

Instructions

Combine olive oil, garlic, lemon juice and thyme as a marinade and pour over the prawns in a shallow dish. Cover and refrigerate for 1/2 an hour or so.  

Pre-heat the oven to maximum!

Mix the remaining ingredients. Divide the prawns and the marinade into 4 or 5 individual shallow, fireproof dishes.

Sprinkle the remaining ingredients over the prawns. Bake in the oven until sizzling.

Serve immediately with plenty of crusty French bread to mop up the juices.


Bodacious Biscuits & Beans

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

Ingredients

2 cans Bush’s Bourbon & Brown Sugar Grillin’ Beans
2 cans Bush’s Authentic Smokehouse Tradition Grillin’ Beans
1 large can mandarin orange segments, undrained
1 cup golden raisins
1 Pippin apple, minced
1/2 cup cane syrup (or molasses)
1/2 cup Sprite soda
1 small onion, minced
2 tablespoons yellow mustard
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 cup ketchup
2 tablespoons orange juice
1 (8-ounce) package refrigerated biscuits

Instructions

In a large mixing bowl gently combine the beans, mandarin orange slices, raisins, apple, cane syrup, Sprite, onion, mustard, spices, ketchup and orange juice. Pour mixture into a large cast-iron skillet.

Cover the skillet with aluminum foil and put into a BBQ (or oven) and bake at 300 degrees F for 1 hour.  

Remove the aluminum foil cover, then cover the beans with rounds of ready-to-cook refrigerated biscuits and bake about 10 minutes longer, or until the biscuits puff up and are browned.

Serve the skillet at the table, giving each person a spoonful of biscuit and a heaping portion of beans.

Grilled Lobster

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

 

 

Ingredients

4 two-pound Maine lobsters, live
1 pound salted butter
4 cloves garlic, mashed
1/4 cup fresh parsley, chopped
2 shallots, minced
2/3 cup fresh lemon juice
Juice of 1/2 medium orange
2 tablespoons fresh tarragon
Salt & pepper to taste
Fresh lemon wedges

 
Grilled Lobster 

Instructions

Sauté the shallots and garlic in a saucepan for five minutes or until soft. Add the rest of the ingredients (except the lobster and lemon wedges), and heat until butter is melted.  Set aside and keep warm, stirring occasionally.

Line a grill with aluminum foil and prepare a medium-hot fire.

Split the lobster by placing it on its back, sever the spinal cord by inserting a sharp knife between tail and body, then split the lobster in half lengthwise.  Remove stomach and intestinal vein.  Crack the claws and sprinkle the meat with salt & pepper. Paint the lobster with the melted butter mixture and place it on grill, flesh side down. Cook the lobster until there is a light char on the meat. Turn, baste with butter and continue to grill until meat is firm.

Remove the lobster from the grill and paint it with melted butter. Remove the claws from the lobster and wrap the body in foil. Put claws back on the grill for 5 to 6 minutes more. Remove and serve with the split lobsters.

Chipotle Twice-Baked Potatoes on the Grill

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Use the grill to warm up these potatoes while the lamb chops are grilling.

Ingredients

2 large baking potatoes
2 to 3 tablespoons milk
2 tablespoons chipotles in adobo, chopped
1/4 teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste
 

Instructions

Bake the potatoes in the oven until just done. Cut the potatoes in half, scoop out the potatoes and, in a bowl, whip them with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and place on the grill.  When the lamb chops are done, the potatoes should be hot.