With it being BBQ time I thought you could use the right
tools for the job. This cool BBQ tool set at PulseTV has it
all with a cool aluminum carry case to take and store
(impressive eh?) and corn cob thingies so you don't burn
your fingers too! I already gave a few away as gifts and
got great reviews so as I grab another for a favorite brother
here's the Deluxe Barbecue Set with Aluminum Carrying Case
you can get for yourself or as a gift too for just around
$40 bucks at Deluxe BBQ Tool Set
or go to http://pd.gophercentral.com/u/1959/c/117/a/574

When you get there you can even just search the word 'BBQ' at
the search box too there's a handful of more cool grill items.

And here is the perfect recipe for trying your new tools
on for size...GARLIC & HONEY CHOPS ON THE GRILL mmmmmmmm!
Be sure not to skip the great tip below the recipe keep
scrolling.

Enjoy!
Marzee

Email Me



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RECIPE: GARLIC & HONEY CHOPS ON THE GRILL

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INGREDIENTS:
4 boneless pork chops, about 1-inch thick
1/4 cup lemon juice
1/4 cup honey
2 tablespoons soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced

DIRECTIONS:
Combine marinade ingredients and pour over chops in heavy
plastic bag, seal. Refrigerate 4-24 hours. Prepare covered
grill with drip pan in center banked by medium-hot coals.
Remove chops from marinade, reserve marinade. Grill chops
12-15 minutes, turning once and basting occasionally with
reserved marinade. Discard remaining marinade.

Yield: 4 Servings
Categories: Pork, Meats, Grilling



*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

TIPS FOR GRILLING MEATS:

Whenever barbecuing meats, use tongs to turn them. A fork
should never be used as it will punch holes in the meat
and allow the natural juices to escape, causing the meat
to lose flavor and become chewy.

Also, it is usually best to turn the meat only once. When
grilling meat to a medium or greater doneness, use the
lid to assist in cooking. This will decrease the cooking
time by applying heat to all sides of the meat at once.

* Tomato and/or sugar based BBQ sauces should be added
only at the end of the grilling process, since these
products will burn easily and are seldom considered an
internal meat flavoring.


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