Barbecue Sauces and Recipes

Prep Time: 10 Minutes
Cook Time: 8 Minutes
Ready In: 2 Hours 18 Minutes
Servings: 8

INGREDIENTS:

* 8 (4 ounce) boneless pork loin medallions (3/4-inch thick)
* 10 scallions, chopped
* 2 habanero peppers, seeded and chopped
* 3/4 cup olive oil
* 1/4 cup fresh lime juice
* 3 tablespoons SPLENDAr No Calorie Sweetener, Granular
* 1 teaspoon kosher salt

DIRECTIONS:

1. PLACE pork medallions in large zip-top freezer bag.
2. PROCESS scallions, habanero peppers, olive oil, lime juice, SPLENDAr Granular and salt in a blender or food processor 20 seconds or until smooth, stopping to scrape down sides. Pour over pork. Seal and chill 2 hours, turning occasionally.
3. REMOVE pork from marinade, discarding marinade.
4. GRILL pork over medium-high heat 2 minutes on each side or to desired degree of doneness.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 2 Hours 30 Minutes
Servings: 8

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

DIRECTIONS:

1. 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.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 8 Hours 45 Minutes
Servings: 6

INGREDIENTS:

* 1/3 cup red wine vinegar
* 1/3 cup water
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon white sugar
* salt and pepper to taste
* 2 pounds beef chuck steaks, well trimmed

DIRECTIONS:

1. In a large bowl, combine the vinegar, water, oil, thyme, sugar and salt and pepper to taste. Add the steaks, mixing well, and let marinate in the refrigerator for 6 to 8 hours.
2. Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, set heat to medium.
3. Remove steaks from the marinade and reserve the marinade. Grill 14 to 20 minutes for rare, 20 minutes for medium, or 26 minutes for well done, brushing with reserved marinade. Remove from grill and carve into thin slices.