Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Summer Pork Chops
Famous Authors (View All Authors)
Outdoor_cooking - Summer Pork Chops Post by :KarenC Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2309

Click below to download : Outdoor_cooking - Summer Pork Chops (Format : PDF)

Outdoor_cooking - Summer Pork Chops

1/2 cup vegetable oil
1 cup soy sauce or teriyaki sauce
3 tablespoons brown sugar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons cooking sherry
4 pork chops, boneless and 1-inch thick


In a large bowl, whisk together oil, soy sauce, sugar, garlic, ginger and sherry. Transfer marinade to a shallow dish. Add pork chops and marinate overnight, turning at least once.

Prepare barbecue. Grill chops over hot coals, using indirect grilling method. Cook for 20 minutes per side. (Direct heat will take less time.) Baste meat with marinade while grilling.
Serves 6

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Pork -  Sweet And Tangy Barbecued Country-style Ribs Outdoor_cooking - Pork - Sweet And Tangy Barbecued Country-style Ribs

Outdoor_cooking - Pork -  Sweet And Tangy Barbecued Country-style Ribs
1/2 cup chili sauce 2 tablespoons apple jelly 1 tablespoon vinegar 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon chili powder 2 to 2-1/2 pounds country-style pork ribs Prep Time: 10 minutes Cooking Time: 90 minutes In small saucepan heat and stir chili sauce and jelly over medium heat until jelly melts. Stir in vinegar, mustard, Worcestershire sauce, and chili powder; set aside. Trim fat from meat. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Cover and grill for 1-1/2 to 2 hours
PREVIOUS BOOKS

Outdoor_cooking - Roasted Whole Pig Outdoor_cooking - Roasted Whole Pig

Outdoor_cooking - Roasted Whole Pig
Dig a pit that is twice as deep as the animal is tall. Fill 3/4 of the way with firewood, Do not use juniper or Sagebrush. Light the fire and get it going good. Let it burn down so that it looks kinda like bbq briquets--ashy grey, but still red hot. If you want to fill the cavity with onions or potatoes go ahead, but it will increase our cooking time. Wrap the pig in cabbage leaves and wet burlap--2-3 layers. Then in foil. Bury the pig upright on top of the
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT