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BBQ BOOKS

BBQ RECIPES

Looking for some new BBQ recipes? Your summer will sizzle with our best recipes for the BBQ. Try them and share them.

Happy Grilling!

February 2010

Orange and Ginger Glazed Pork Roast

Feb 16, 2010 12:20 PM
Al Shivji

Orange and Ginger Glazed Pork Roast

1/3 cup of orange marmalade
1/3 cup Dijon mustard
1 tbsp fresh grated ginger
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground pepper
accompany it with grilled apple rings

In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper. Preheat grill to high using only the rear burner. Place the pork on the rotisserie, securing it with the forks. Grill on high for about 20 minutes, then reduce heat to medium. Place a shallow dish underneath to catch the drippings. Brush with marmalade mixture every 10 minutes. Cook roast for approx. 1 - 1.1/4 hours. The pork is done when the meat thermometer measure 160 degrees Fahrenheit or 70 degrees Celsius. Remove from the grill, cover loosely with aluminum foil and let rest for 10 minutes. To serve, snip the strings and cut into slices 1/4 inch thick. Makes 8 servings

* Recipes by Napoleon

  

Spit Roasted Garlic Pork Loin

Feb 16, 2010 12:14 PM
Al Shivji

Spit Roasted Garlic Pork Loin

1 boneless pork loin roast 3 to 5 lbs (1.35 to 2.25 Kg)
3 tbsp vegetable oil
Cajun Injector Roasted Garlic Marinade

Using an injectable marinade syringe, slide the needle just under the skin of the roast and fill with "roasted garlic marinade "Preheat grill to medium-high using only the rear burner, then reduce heat to medium. Skewer roast on the spit, fastening forks securely. Brush with oil. Place a roasting pan on cooking grid below spit to catch drippings. Add a little water to the roasting pan. Close the lid, and roast for approximately 1 to 1 1/4 hours, brushing occasionally with pan drippings. Remove roast from the spit and let rest 15 minutes before slicing. Makes 6 servings.

* Recipes by Napoleon

  

 

 
 
 
 
 

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