An Excerpt From:

 300 Big & Bold Barbecue & Grilling Recipes

By Karen Adler and Judith Fertig

Photographs by Colin Erricson

Robert Rose Inc. Toronto, Canada

Copyright 2009

416 Pages

$24.95

ISBN 978-0-7788-0212-9

Available on Amazon.com

These incredible recipes are not only the boldest but share the best-kept secrets from around the world. The key to delicious results is building the bold flavor before, during and after barbecuing. For example, if you want your rib eye steak to have a charry exterior and a rare interior, that means a good rub on your steak and a short cooking time. You'll learn all this and more—from basic grilling and smoking techniques to special variations on each. Whatever the type of outdoor barbeque equipment you have, you can produce memorable dishes, full of bold flavor, from barbecue traditions all over the world.

Karen Adler and Judith Fertig, the BBQ queens, are from Kansas City, Missouri, and have collectively authored more than 20 cookbooks, nine of which focus on barbecue and grilling. The BBQ queens have been featured on the Food Network and in USA Today and the New York Times. They are both members of the prestigious culinary organizations Les Danes d'Escoffier and the International Association of Culinary Professionals. www.bbqqueens.com

Wood Grilled Filipino Pork Steaks with Pineapple Tangerine Glaze

This delicious fruity glaze works well with thin-cut pork steaks or chops. Serve simply with white rice and pineapple mandarin salsa on the side.

Suggested wood: oak, apple or orange

Pineapple Tangerine Glaze

3 garlic cloves

1tsp minced gingerroot

2/3 cup freshly squeezed tangerine juice

1/3 cup crushed pineapple

1/3 cup soy sauce

1/4 tsp hot pepper flakes

6 thin-cut boneless pork steaks or chops (each about 1/2 inch thick)

Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.

Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.

Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.

Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even more heat, until just a hint of pink remains inside.

Serves 6