A Recipe From:
300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler and Judith Fertig
This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.
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.