Spicy beer brined grillled pork loin

Spicy Beer-Brined Grilled Pork Loin

A BRINE—a solution of flavors suspended with salt or sugar—forces flavor and moisture into meat. This pork loin benefits from a bath in beer, corn syrup and seasonings, resulting in a melt-in-your-mouth tender entrée.

Serving tip:Serve three-bean salad and scalloped potatoes alongside.

3-pound boneless pork loin
1 (12-ounce) can beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
1 to 2 tablespoons chili powder
2 cloves garlic, minced

Place pork in large self-sealing bag. In medium bowl, stir together beer, corn syrup, onion, mustard, oil, chili powder and garlic; pour over pork, seal bag and toss gently to coat pork. Refrigerate 4 to 24 hours.
Prepare banked, medium-hot fire on covered kettle-style grill.
Remove pork from marinade, reserving marinade for basting liquid.
Grill pork over indirect heat, away from fire, basting every 10 minutes with reserved marinade, until internal temperature reads 155 to 160 degrees F. , about 1 hour.
Discard any remaining marinade; remove pork from grill and let rest 10 minutes before slicing to serve.

Makes 12 servings

Jack Daniels grill glaze

Just like the kind you get at TGIFridays

2 teaspoons of roasted garlic from a jar
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Procedure
Combine water , pineapple juice, teriyaki, soy sauce, and brown sugar in medium saucepan over medium/high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to the pan and stir.
let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over.Make 1 cup of glaze.

GRILLING TIP : It is always best to add sauce at end of cooking, just before removing meat to prevent it from burning.
If there is alot of sugar in the sauce so it will burn quickly.
Serve suace on the side as well.

Grilled Steak w/ Red Pepper Sauce

Grilled Steak with Red Pepper Sauce Recipe
4 (4 ounce) beef top sirloin steak
1/2 cup commercially prepared fat-free Italian dressing
1/2 cup red wine vinegar4 medium sweet red bell peppers, divided
1/3 cup chopped green onions
1/4 cup water
1/4 cup dry white wine
3/4 teaspoon beef flavored bouillon granules
Nonstick cooking spray

Procedure
Trim fat from steaks. Pour Italian dressing and vinegar over steaks in a large resealable plastic bag. Refrigerate at least 1 hour, turning occasionally. Remove steaks from bag and discard marinade.
Slice bell peppers in half and remove seeds. Slice one bell pepper into thin strips and set aside. Chop the remaining bell peppers and combine with the next 4 ingredients in a nonstick skillet. Bring to boil, cover and reduce heat and simmer for 15 minutes or until most liquid is absorbed. Remove from heat and allow to cool. Place sauteed pepper mixture in a blender or food processor and process until smooth.
Grill steaks to desired doneness. Saute remaining pepper strips in a skillet with nonstick cooking spray. Remove pepper strips and reheat pepper sauce. Pour sauce over pepper strips and steaks before serving.

Makes 4 Servings Serving Size: 4 ounces meat and 4 ounces sauce

BBQ Corn

Ingredients
1/8 teaspoon cayenne pepper, to taste
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons olive oil
4 ears corn, husked and cleaned

Procedure

Preheat an outdoor grill to medium high heat.
In a medium bowl, combine the cayenne pepper, garlic powder, chili powder and oregano. Add the olive oil and mix well.
Brush this mixture lightly onto each ear of corn and place each ear onto a piece of aluminum foil big enough to wrap up the corn. Wrap each ear of corn like a burrito and twist the ends to close.
Grill over medium high heat for 20 to 25 minutes, or until the corn is tender when poked with a fork.

Serving Information
Serves: 4
Fat: 60.0 g
Calories: 120

Barbecued Oriental Chicken

Ingredients
1 cup soy sauce
1 cup sake (Japanese rice wine) or
1 cup grapefruit juice or 1 cup dry sherry
1/4 cup cooking oil
1 teaspoon sugar
1/2 teaspoon grated fresh ginger root or ground ginger
* one 2 1/2 pound chicken, cut up

Procedure
1. Mix together soy sauce, sake or grapefruit juice or sherry, sugar and ginger in a large shallow dish. Add chicken, turning to coat both sides.
2. Cover and marinate in refrigerator, several hours or overnight, turning occasionally. Remove chicken from marinade and brush with oil.
3. Grill about 6 inches from source of heat, brushing with marinade and turning frequently until brown and tender.

Serving Information
Serves: 4