take my word for it wednesday.. grill'in season is here..
(see the black marks on the back of the wall.. yeah i have caught this baby on fire more than once.. ha ha)
(see my legs and feet i do my best cooking in my flannel jammie bottoms and uggs!! he he)
so i raced home yesterday from work.. got these babies in the marinade and let them chill for about 1/2 an hour to 45 minutes while i got the cabbage cooking and the kitchen straightened up.. i am not sure what it is about the combination of flavors but take my word for it this the best "bbq" marinade/sauce i have ever had!! a hint of asian flavors.. a hint of spicy.. a hint of sweet.. nothing to over whelming just a wonderful combination of ingredients that totally compliment each other it's everything you want in a sauce..
the original recipe can be found here.. and the episode where bobby declares his love for this recipe is here.. it calls for marinating for a minimum of 3 hours to over night and i most definitely will be doing it that way next time i make it which will be this weekend.. and i will also follow the recipe exact this weekend to compare.. but for now here is how i made it and it was still the best thing i've ever tasted that has been grilled..
prep time: 40 minutes
cooking time: 20 minutes
8 boneless pork chops
1 cup hoisin sauce
1/2 tbls. sugar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons rice wine vinegar
1 scallion, minced (green and white part)
2 tsp. tobasco
1 1/2 tsp. chili sauce
2 tsp. ground ginger powder (if time had allowed i would have definitely used the fresh ginger and garlic)
2 tsp. ground garlic powder
1 tsp. white pepper
1 tablespoon sesame oil
except pork chops combine all ingredients in a medium mixing until well incorporated. coat the pork liberally in the marinate and marinate for three hours or overnight (i only had time for 30-45 minutes)
place chops on a pre heated grill over medium heat, cook on each side for about 10 minutes..basting while cooking.. remember you want to go longer and slower vs shorter and hotter (i actually use the indirect heat method when cooking marinated meat) because marinated meat may char quicker and turn bitter.. the pork is ready when it reaches an internal temperature of 139F..remove from grill and serve with braised cabbage (recipe coming up this week..)
take my word for it these are soooo delish... you won't be disappointed!!