Although this recipe comes complete with its own barbecue sauce recipe, you can very easily substitute a better one of your own.

Ingredients

• 8 pound Pork Loin Roast
• Salt and Pepper

Barbecue Sauce:

• 1/2 cup (1 medium) chopped Onion
• 1 clove Garlic, minced or 1/8 teaspoon instant minced Garlic
• 2 Tablespoons Oil
• 1 cup Catsup
• 1/2 Cup Water
• 1/4 cup firmly packed Brown Sugar
• 1 teaspoon Salt
• 1/4 teaspoon crushed leaf Thyme
• 3 Tablespoons Worcestershire Sauce
• 2 teaspoon prepared Mustard
• 1 lemon, thinly sliced
• Dash Tabasco sauce

Directions

1. Sprinkle meat with salt and pepper.
2. Prepare barbecue sauce by sautéing onion and garlic in oil in fry pan until tender.
3. Add remaining ingredients.
4. Bring to a boil and simmer for 5 minutes.
5. Run spit through center of meat, making sure it is evenly balanced.
6. Secure to rotisserie with heavy cord.
7. Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on the rod.
8. Arrange coals for roasting meat; grill over hot coals for 2 hours until meat thermometer reaches 140F.
9. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170F internal temperature, about 1-1/2 to 2 hours longer.

Yield:12 to 16 servings.

Source: Pillsbury’s Let’s Have a Barbecue, 1982. .

Honey Barbeque Beef Jerky - Making Your Very Own Honey BBQ Jerky
By Caleb Liu There are certain flavors that just go together, peanut butter and chocolate for example. Another combination of flavors that makes a perfectly happy marriage is honey and barbecue. 

These two flavors have created an uproar in the kitchen with chefs churning out by the masses menu items featuring items drenched in honey barbecue sauce: wings, burgers, steaks, chicken breasts, chicken strips, ribs and more. But the honey barbecue sauce can also make for a very good dry treat! 

Honey barbecue beef jerky is a popular homemade jerky flavor to make. Sure, there are plenty of honey barbecue sauces available on grocery store shelves from brands like Ken’s, Heinz and Kikomon. But, there are also some sweet and tangy recipes for a honey barbecue marinade that is perfect for slapping on beef jerky. Here is one that we found and enjoy:

Honey BBQ Jerky

Ingredients: 

• 3/4 cup Honey
• 1/2 cup Ketchup
• 1/4 cup Butter (1/2 stick)
• 1 tablespoon Vinegar
• 2 teaspoon Dijon Mustard
• 2 tablespoon Brown Sugar
• 1 tablespoon Soy Sauce
• 1 clove Garlic, put through a press
• Chili Powder, optional, to taste
• 1 pound of good Beef

Directions: 

1. Slice meat in thin strips.
2. In a bowl, combine all ingredients of marinade and mix well.
3. Simmer ingredients for about five minutes. Let cool.
4. Place meat 3-4 layers deep in a container, spooning sauce mixture over each layer.
5. Cover tightly and marinate 6-12 hours in the refrigerator, stirring occasionally.
6. Layout on trays, 24 to 36 hours in dehydrator (or follow directions for oven). 

When done, the honey barbecue flavor will have been absorbed in every thread of the meat, giving the jerky a lovely blend of that honey barbecue taste our tastebuds have grown to like. 

Not sure that you can make it on your own?  Visit Caleb’s site. 

The Jerky Outlet offers an amazing honey barbecue turkey jerky. This is a little different than beef jerky, as it is more of a stick snack, which will need to be refrigerated once open. There is more of a honey flavor than barbecue to it. The jerky is also very soft and a little juicy since it is more of a snack stick, and that can be a nice break from the chewy jerky. This is a very good product and comes in a one pound package for $16.99. So it is a little on the pricey side. Try making your own! 

For more delicious recipes and information about beef jerky, please visit our site.

This is not a beginner’s recipe.  But neither is it as hard as it looks at first.  The Master, Steven Raichlen, explains everything down to the smallest detail.  So, if you can follow directions, you can make this recipe.

Enjoy.

Grilled Italian Sausage With Parmesan-Encrusted Polenta & Grilled Pepper Salad

by Steven Raichlen

This Recipe comes from Mr. Raichlen’s BBQ U TV show, Season 4, Tailgate Warriors Episode. 

Grilling Method: Direct Heat
Yield: 8

Ingredients

For the pepper salad:

• 2 red bell peppers
• 2 yellow or orange bell peppers
• 2 green bell peppers
• 1 clove garlic, chopped
• 1/2 teaspoon coarse salt (kosher or sea), or more to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley or slivered fresh basil

You’ll also need:

• 16 fresh Italian sausages, about 6 ounces each

For the polenta:

• 1 1-1/2 pound package commercially prepared cooked polenta
• 2 to 3 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary or another herb (optional)
• 1 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Directions

1. Set up the grill for direct grilling and preheat to medium-high.

2. When ready to cook, place all the peppers on the grate and grill until the skins are blistered and charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with tongs. Transfer the hot peppers to a baking dish and cover with plastic wrap. Let the peppers cool to room temperature, about 20 minutes.

3. Meanwhile, make the dressing. Place the garlic and salt in a nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the oil and parsley.

4. Using the tip of a paring knife, scrape the burnt skin off the peppers and cut the flesh off the core. Cut the peppers into quarters or strips and arrange them on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers.

You can serve it right away with the sausages and polenta, or let it sit for a few hours (refrigerated) to let the flavors blend. Bring it to room temperature before topping it with the sausages.

5. Lay the sausages on the hot grill grate, and grill 2 to 3 minutes per side (8 to 12 minutes, total) or until an instant read meat thermometer inserted in the sausage (parallel to the grill) registers 160 degrees F. Place the hot sausages on top of the prepared peppers.

6. Meanwhile, while the sausages are cooking, lay the polenta slices on the hot grill grate and cook, 2 to 4 minutes per side, rotating a quarter turn after 1 minute, to achieve an attractive crosshatch pattern of grill marks. Remove to a plate or platter, and immediately sprinkle the Parmesan cheese on top; a few grinds of black pepper are optional. Serve immediately.

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Recipe from BBQ USA by Steven Raichlen Copyright © by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.  A similar version can also be found on his website BarbecueBible.com.

Rosemary Porkchops use just 4 ingredients — counting the porkchops! — but the Mediterranean flavor will have you coming back to this simple and quick recipe time and time again.
These can be cooked on the grill over medium heat or in the oven under the broiler.

Rosemary Pork Chops

Ingredients

• 3 clove Garlic
• 2 teaspoons Rosemary, coarsely chopped
• 3 tablespoons Olive Oil
• 4 - 1/2 inch bone-in Porkchops
• Salt and Pepper (okay, that’s 6 ingredients — but who counts salt and pepper?)

Directions

1. Mince and crush the garlic. Use a pinch of salt to make this easier.
2. Stir garlic together with rosemary, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper.
3. Rub mixture on chops.
4. Grill over medium heat about 4 minutes per side or until done. Juices should run clear and meat cooked through.
5. …or Broil chops on a broiler pan about 4 inches from heat about 4 minute per side or until done. Juices should run clear and meat cooked through.
6. Let stand 5 minutes and enjoy