Yield: 4 Servings
|½ can||Beer; (or substitute Non-Alcoholic Beer)|
|2 tablespoons||Butter or Margarine|
|Salt and White Pepper to taste|
|2||Cloves Garlic; crushed|
|½ 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 (Bar-B-Que, 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 Recipe-a-Day! 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 medium-high 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 Corn-in-the- 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@... by Recipe-a-Day <recipe-a-day@...> on May 14, 1998