Block Island Steak Marinade

This is actually a recipe called Marinated Flank Steak from Once a Month Cooking by Mimi Wilson and Mary Beth Lagerborg but the first time we had it was at Block Island, RI on our sailboat and so it became "Block Island Steak".  You can use it on any steak you have - flank steak is good as is sirloin or London broil.  I freeze the meat in the marinade and the flavor goes through the whole hunk of meat!

Block Island Steak Marinade

1/2 cup vegetable oil
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1 tsp. minced garlic (1 clove)
1 1/3 - 2 lbs. steak

Mix first six ingredients for marinade.  Put steak in a freezer bag and pour marinade over it.  Seal bag and freeze.

To prepare for serving, thaw the steak, remove from marinade and BBQ until desired doneness.  This can also be broiled in the oven.

Grilled Indonesian Pork Tenderloin

I got this recipe from a dear friend and it is SOOO good on the grill.

GRILLED INDONESIAN PORK TENDERLOIN

1 lb. pork tenderloin
2 Tbsp. lime juice
1 Tbsp. peeled, grated ginger root
2 Tbsp. low sodium soy sauce
2 Tbsp. hoisin sauce
1 tsp. crushed red pepper
2 cloves garlic, crushed

1.  Trim fat from pork if there is any.  Combine lime juice and next 5 ingredients in a large ziplock plastic bag.  Add pork; seal bag and refrigerate for 2 hours, turning occasionally.  Remove pork from bag, reserving marinade; set pork aside.

2.  Coat grill rack with cooking spray and place over medium-hot coals.  Place pork on rack, cover and cook 20-30 minutes or until meat thermometer registers 160 degrees; turning pork occasionally and basting with reserved marinade until the last 5 minutes.  Cut pork into 1/4" thick slices.

BBQ Pork Two Ways (crockpot and stove top)

I got this recipe from All Recipes and it has been a family favorite for years.  I do this in the crockpot to make it easy.

BBQ Pork Two Ways

2 1/2 lbs. pork shoulder
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup brown sugar
1 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cups ketchup
1/4 cup Worcestershire sauce

1.  Cut boneless pork shoulder crosswise into 1/4" slices.  Partially freezing it will make slicing easier (I often just cut it into large slices)

2.  In the slow cooker, combine sliced pork, onion, garlic, brown sugar, dry mustard, salt, pepper, ketchup and Worcestershire sauce; mix well and cover.  Cook on low for 6-8 hours or until the meat is tender.

3.  OR In a Dutch oven or large saucepan, combine ingredients, and cook over medium high heat and bring to a boil.  Reduce heat and cover.  Simmer, stirring occasionally for 2 1/2-3 hours or until pork is tender.