Recipe - Grilled Pork Skewers With Ginger (Gr)

4 Pork Steaks
One half cn Beer; (or substitute
NonAlcoholic Beer)
2 tablespoon Butter or Margarine
3 Bay Leaves
Salt and White Pepper to
taste
2 Cloves Garlic; crushed
One half cup Barbecue Sauce; (Prepared,
or use your favorite
recipe)

Hello, Barbecue Enthusiasts!

Remember, May is National Barbecue Month and just in time to celebrate the
start of the traditional barbecue (BarBQue, BBQ) season. No matter which
way you spell it, back yards everywhere come to life with friends and
family waiting to feast on the pleasures of summer.

Plan your festivities for the upcoming holiday weekend now and add this
main course to your menu. It's sure to please as The Cook and Kitchen Staff
head to the great outdoors at RecipeaDay!

Trim away all but a small amount of fat from the edges of the pork steaks
and score the edges in several places, to prevent the meat from curling.

Pour half a can of beer into a sauce pan over medium heat. Add butter, bay
leaves, salt, pepper, and garlic, and allow the mixture to simmer about 20
minutes. Place in a container for easy basting on the grill, and grab your
basting brush.

Grill steaks for 15 to 20 minutes over a mediumhigh heat grilling
temperature, turning frequently and basting with the sauce at each turn.
Immediately before removing from the grill, brush steaks with barbecue
sauce on both sides. Serve right away.

Kitchen Staff Tip: Grilled Pork Steaks go well with grilled Corninthe
Shuck. To prepare, carefully separate and pull down the husks on four ears
of fresh corn and remove the silk. Rub the kernels generously with butter,
salt, and pepper as desired. Pull the husks back into place, smoothing them
as you go. Moisten husks with water and roll tinfoil around each ear of
corn. Place the ears on the edges of the grill (leaving the center of the
grill for the main course). Grill for 20 to 25 minutes, turning
occasionally. Remove tinfoil and serve in the shuck.

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on May 14, 1998