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Tuesday
Jun142011

Time to grill

It may seem a little obvious, but summer is here, whether the calendar says so or not. Summer will technically begin on June 21 at 1:16 p.m. – not that I’m counting. I’ve already started the warm-weather rituals that herald in the longest day of the year, when the sun is at maximum elevation.

I’ve been to the pool; watered my (so far) green tomatoes; baked a cherry pie from June’s bounty and – just this past week – barbecued some pork chops on the grill. I love grilling and don’t understand why I wait until summer to do it, considering it’s something to have fun with all year long.

There is simply something about summer, the ease of grilling and warm weather that makes me want to scrape off the grates, heat up the char wood and plop a pork chop down until the fat chars.

If you like to marinate meats prior to grilling, or if you enjoy basting during grilling, this barbecue sauce is an easy way to add flavor. It’s a sweet, vinegar-based sauce that’s perfect for pork or chicken.

Sweet Molasses Barbecue Sauce

This semi-sweet sauce is perfect as a marinade or basting sauce for pork or chicken.

Yield: 1 and ½ cups

 ½ sweet onion, chopped

1 tablespoon salted butter

½ cup molasses

½ cup rice wine vinegar

¼ cup soy sauce

¼ cup spicy mustard

2 – 3 drops hot pepper oil

Salt and pepper to taste

In a small sauté pan, heat the onion and butter until the onions are translucent. Set aside.

In a small bowl, combine the molasses, vinegar, soy sauce, mustard and pepper oil. Add the cooked onions and combine.

Marinate chicken or pork, submerged and covered tightly, for two hours or overnight. For basting, chill the sauce, covered, for two hours or overnight. Baste chops, tenderloin or chicken breasts liberally during grilling.

The sauce can be reduced in a sauté pan, stirring frequently, if a thicker consistency is desired for basting (but reduce the soy sauce to 1/8 cup).

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