Barbecue Secrets (Rockin' Ronnie)

I'm back with a new podcast! For some reason unknown to me, in the last couple of weeks the number of Barbecue Secrets listeners has jumped from about 40 to over 600 a day. Not sure what's going on, but I figure if there's that much interest in the show I'd better start producing some new episodes. I hope you like this one, and I'm looking forward to making more.

For all you CKNW listeners, here are your recipes for this week. Enjoy!

Beach-Friendly Snacks

As soon as we get unpacked and set up at a picnic table, we like to put out an array of simple but delish appetizers. Obvious choices are a nice variety of stinky cheeses, cold cuts, pate and crackers, olives, fresh pita and hummus, sliced long English cucumber, cherry tomatoes, pickled herring and so on. 

Grilled Fresh Smelt

This works best with smelt that have just been caught, but you could thaw frozen smelt and do the same thing. If you’re squeamish you can gut and behead the fish before grilling but, in my opinion, why do all that fussing and make a mess when they taste great whole?

Makes a great beach picnic appetizer for 4

8 or more fresh raw whole smelt

Sea salt (Fleur de Sel or Malden Salt would work best, but Kosher Salt would also work fine) 

Pre-heat a portable grill for medium-direct cooking (I prefer The Cobb or a Weber Smoky Joe, but you can also use a hibachi or portable gas grill). Wipe the smelt with a paper towel to remove any excess moisture. Sprinkle them with the sea salt and immediately place them on the cooking grate (the fresh coating of salt should help prevent them from sticking to the grate, but if you’re worried about stickage lightly drizzle them with oil before you put them on the grill). If your cooker has a lid, leave it off.

Carefully tend the smelt, turning them regularly, until they are slightly charred and a have a light golden colour. Remove them from the grill and eat immediately while they still have a crisp crust. Eat them whole – I know it sounds gross, but the crunchy head is the best part when it’s fresh from the fire.

Grilled Salmon with Teriyaki Sauce and Fresh Mango and Jalapeno Salsa

Makes 4 servings

I like to make my own Teryaki sauce (see recipe below) but the bottled variety is also very good. To keep things very simple, and still delish, you can substitute teriyaki sauce with good quality Japanese soy sauce.

For the salmon:

4 8-10 oz | 250-300 g pieces of boneless wild salmon fillets, skin on

1 cup teriyaki sauce

For the salsa:

1 ripe fresh mango, diced

1 jalapeno, diced

Juice of 1 lime

Kosher or sea salt to taste

Prepare the salsa by combining all the ingredients.

Marinate the salmon pieces in the teriyaki sauce for no more than an hour. I like to bring a big Ziploc bag to the beach and marinate the salmon on the spot. If you soak them in the sauce too long they get too salty and it masks the delicious taste of the salmon.

Prepare your portable grill for medium direct cooking. Place the salmon pieces, skin-side down, on the cooking grate and cover the grill. When the salmon is done (internal temp of about 130F or springy to the touch), remove it from the grill and let it rest for a few minutes before serving with the mango salsa and the rice salad on the side. 

Rice, Asparagus, and Cucumber Salad

Makes 8 servings (so you’ll have enough for leftovers the next day)

This is a slight adaptation of a recipe from a 1994 Bon Appétit magazine. The salad tastes like summer itself and it’s one of our go-to beach picnic standards. You cannot make it once without making it again and again.

1 3/4 cups | 425 mL water

1 cup | 250 mL long-grain white rice

1 pound | 500 g asparagus, trimmed and cut into 1-inch | 2.5 cm pieces

11/2 cups | 375 mL long English cucumber, chopped into 1/4-inch | 5 mm dice

1/2 cup | 125 mL chopped chives

2 Tbsp | 25 mL Dijon mustard

1 Tbsp | 15 mL honey

1 Tbsp | 15 mL white wine vinegar

1/2 tsp | 2 mL dry mustard

21/2 Tbsp | 40 mL vegetable oil

1/4 cup | 50 mL chopped fresh dill

1 tsp | 5 mL finely minced lemon zest

kosher salt and freshly ground black pepper to taste

large, intact leaves of green leaf or butter lettuce

dill sprigs, for garnish

Bring the water to a boil in a medium saucepan over high heat. Add the rice and return the water to a boil. Reduce the heat to low, cover, and cook it for about 20 minutes. Place the rice in a bowl, fluff it with a fork, and let it cool to room temperature.

            Blanch the asparagus in boiling salted water for 1–2 minutes, just until it’s  bright green and still slightly crisp. Plunge the asparagus into a bowl of cold water to stop the cooking process. Drain it and pat it dry. Add the asparagus, cucumber, and chives to the rice.

            Combine the Dijon mustard, honey, vinegar, and dry mustard in a small bowl. Gradually mix in the oil and then mix in the dill and lemon zest. Mix the dressing with the salad mixture. Season the salad with salt and pepper. Line a large bowl with lettuce and mound the salad in the bowl. Garnish it with sprigs of dill. 

The Perfect Beach Picnic Dessert: Black and Blue Berries with Lime Zest Confit

Makes 6–8 servings

This one’s inspired by a dessert from celebrity chef Anthony Bourdain, who had “Blueberries with Lime Sugar” on the menu at Les Halles restaurant in New York. It’s great with just blueberries, but Kate decided it would benefit from the addition of blackberries. The combination works beautifully and kids love it, too. Don’t forget to drink the juice!

For the lime zest confit:

2 limes

1 cup | 250 mL water

1/2 cup | 125 mL sugar

For the berries:

3 Tbsp | 45 mL sugar

2 Tbsp | 25 mL lime juice

3/4 pint | 375 g fresh blueberries

3/4 pint | 375 g fresh blackberries

1/4 cup | 50 mL fresh mint, finely chopped

mint sprigs for garnish

1/2 cup | 125 mL crème fraîche or sour cream or enough vanilla ice cream for 6–8 (optional)

To make the confit, remove the peel from the limes with a paring knife, being sure not to include the white pith. Slice the peel into thin pieces. (It’s much easier to zest the limes if you use a zester, which is a wonderful tool for all kinds of reasons.)

            Combine the water and sugar in a small saucepan and bring the mixture to a boil. Add the zest and reduce the heat so the mixture simmers. Loosely cover the pot and let the liquid cook until it has reduced by half. Remove it from the heat, cool it completely, and strain it (or not, if you aren’t averse to shreds of lime). You can store the confit in an airtight container and refrigerate it until you need it.

            To finish the dish, combine the sugar with the lime juice in a large, presentable bowl and stir to dissolve the sugar. Add the berries and toss them well, coating all the berries with the mixture. Add the fresh mint and the lime zest confit and toss the berries well again. The mixture is even better after the flavors have had time to marry, so refrigerate the berries for an hour or more. Garnish them with more fresh mint and serve them with crème fraîche, sour cream, or vanilla ice cream, if you like.

BONUS RECIPE: Complicated but Delicious Teriyaki Sauce

Makes about 8 cups | 2 L

This homemade teriyaki sauce, which I have slightly adapted from an old recipe by famed Vancouver chef Trevor Hooper, has dimensions of flavor that make the extra work more than worthwhile. It stores for several months in the fridge, and it’s great as a marinade for meat or seafood, as a sauce for stir-fries, or just drizzled on steamed rice.

11/2 cups | 375 mL sake

11/2 cups | 375 mL mirin

2 cups | 500 mL brown sugar

4 cups | 1 L Japanese soy sauce

1/2 cup | 125 mL tamari soy sauce

1 small onion, chopped

1 shallot, chopped

4 cloves garlic, chopped

1 2-inch | 5 cm piece fresh ginger, chopped

1 orange, chopped, skin on

1 small pear, chopped

1 small leek, split, washed thoroughly and chopped

Combine all the ingredients in a medium saucepan and bring the mixture to a low boil. Cook it until it’s reduced by about 20 percent. Cool it, strain it into a large jar or bottle, and refrigerate it. It stores indefinitely in the refrigerator.

Welcome to episode 19 of the Barbecue Secrets Podcast. It's the last episode of the season, and it's a doozie!

If you're viewing this on the podcast blog, click on the little "pod" icon to the left of the episode title above to listen to the show. Hope you like it!

SHOW NOTES FOR EPISODE 19

It doesn't get much better than this, my friends. This show starts out with an interview with my friend Brian Misko of House of Q, a barbecue champion many times over and maker of a great line of barbecue sauces and rubs. Brian tells some great stories from the barbecue trail and shares some killer techniques.

Next up is a return visit from Meathead, the man behind the amazing website www.amazingribs.com. Meathead, who knows the art and science of outdoor cooking like no one else, has some fun busting another barbecue myth.

Finally, I get to do a deep dive into the world of Kentucky Barbecue with Wes Berry, author of The Kentucky Barbecue Book. Wes is a university English prof who went on a journey of discovery through his great state. In the process he gained some insights into the history of barbecue in America and traced back the roots of a traditional Moore County dish, pork blade steak with a crazy "sop." He shares the recipe for that dish, along with another tasty sauce and something called cornbread salad. You can find the recipes in yesterday's blog post.  

I'D LOVE TO HEAR FROM YOU!

Back in May, with the help of producer/editor Darcy Reynolds, I relaunched this podcast with a vision of creating an entertaining, informative show about outdoor cooking with professional-quality sound. I wanted to showcase longer interviews with fellow barbecue fanatics and give listeners a richness and depth about the smoky world of barbecue that's hard to find anywhere else on the internet. Kind of a cross between a radio show and an audio book. Something that you can listen to in the car, or while doing chores or working out, or while you're getting ready to cook up some barbecue. 

Did I succeed? I need your feedback to help me get ready for next season.

Write me at rockinronnie@ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. Let me know what you liked best about this season, and what I can do to improve the show. Tell me if there's anyone you'd like me to interview. And, if you know any potential sponsors, please connect me with them -- I'd love to start next season with a couple of marquee sponsors. 

Thanks for listening! I'll try to post at least a couple of new shows over the winter. In the meantime, keep on making that beautiful blue smoke!

OTHER WAYS TO LISTEN TO THE SHOW

You can subscribe to the Barbecue Secrets Podcast for free on iTunes here. 

You can also get a handy Android app to hear the latest show and dive into the back catalogue for only $3.99. You can get the app by visiting this link on your Android phone to the Amazon Appstore. Once you're there, search for Barbecue Secrets, pay using your Amazon account, and you're good to go!

Welcome to episode 18 of the Barbecue Secrets Podcast!

Click on the little "pod" icon to the left of the episode title above to listen to the show. You can subscribe to it for free on iTunes here. You can also get a handy Android app to hear the latest show and dive into the back catalogue for only $3.99. Find out how at the end of this post!

SHOW NOTES FOR EPISODE 18

In this episode I sift through the ashes of my team's spotty performance at the Canadian National BBQ Championships in Whistler, B.C. At some point I guess I'm going to have to start referring to myself as a former barbecue champion.  Although they can't ever take all those cheap plastic trophies away from me. 

After a bit of post-Whistler soul-searching interspersed with some audio snippets from the contest, it's time to share my conversation with the Godfather of Zin, Joel Peterson, founder of Ravenswood Winery and California wine legend. Joel and I have done a couple of wine/food events together and he is one of the best storytellers I've ever met. I'm delighted that he agreed to tell my favorite from his youth -- a hilarious wine-making near-disaster that never fails to generate side-splitting laughter.

Joel and I were written up in the local Whistler paper, The Pique. Check it out. 

For this week's recipe, I'm sharing our team's Championship Barbecue Chicken, which, with a few tweaks from chicken master Vince Gogolek, saved our dignity with a third place finish.

Oh. One more thing. Here's a pic of the giant tomahawk rib roast I mentioned in the podcast. It placed fourth in the chef's choice category, but it was number one in my books as a piece of over-the-top barbecue theatre. 

I'D LOVE TO HEAR FROM YOU!

Write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. Hey, if I get enough good questions, maybe I'll do a special Q&A edition of the show!

Get the Barbecue Secrets Android App!

You'll need the free Amazon Appstore app, which you can get by visiting this link on your Android phone. From the Amazon Appstore, search for Barbecue Secrets, pay using your Amazon account, and you're good to go!

SHOW NOTES

In this episode I talk about building an authentic Jamaican-style jerk pit for this year's Brewery and the Beast in Vancouver, where I joined my friends from Johnston's Pork to serve up 14 delicious jerked pork bellies.

A the same event, ninja chef Rob Belcham of Campagnolo restaurant outdid himself by spit roasting a whole 250-lb. farmed sturgeon using three whole octopi stuffed with chorizo as basting brushes.

At the end of the episode I talk about an experience my wife Kate and I had a Jamaican resort a few years ago. Spoiler alert: contains nudism and vodka.

Hey barbecue fans, welcome to the latest edition of the podcast!

You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here. 

SHOW NOTES

This week's show features talks with two legendary figures -- guitarist and blues icon Amos Garrett and fishmonger extraordinare Kosta Zogaris. 

Please write me at ron@ronshewchuk.com with any questions or comments. I'd love to here from you!

RECIPE OF THE WEEK

Kosta’s Grilled Halibut

Prepare your grill for direct medium heat. Make sure to scrape the grill before you put the halibut on. 

A nice piece of boneless, skinless halibut

Kosher salt or sea salt

Freshly ground black pepper

Olive oil

Dried oregano leaves

Lemon

Season the halibut with salt and pepper and drizzle a little oil on each side.

Just before you’re ready to cook, put some oil on a scrunched up paper towel and oil the cooking grates (be careful not to burn yourself). Place the halibut on the grill. As you put it on, use your tongs to move it back and forth along the cooking grate for the first few seconds to help avoid sticking. Turn it after just one or two minutes and close the grill. The halibut is done when it’s firm to the touch, or it reads 130F at its thickest part.

Remove the halibut from the grill, let it rest for a couple of minutes and finish it with a squeeze of lemon, a sprinkle of oregano and a drizzle of oil.  Serve it garnished with a lemon wedge with some rice and grilled veggies.

LINKS

You can find Amos Garrett's home page here, and there's a great listing on Wikipedia, too. For more about Kosta, including links to lots of great seafood recipes, go here. 

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

I'm BAAAACK!

After a multi-year hiatus, the Barbecue Secrets Podast returns, better than ever. In this episode I connect with tech and barbecue geek Richard Campbell, who shares his recipe for Spanish-style Paella on the Grill and recounts his experience of regional barbecue in Romania, and I have an in-depth conversation with one of the leading lights in Canadian barbecue, Angie Quaale. 

Here's a link to more about Richard, and here's the recipe for Paella on the Grill. 

Here's more about Angie Quaale.

If you'd like to subscribe to this podcast on iTunes, click here. 

You can buy my book, Barbecue Secrets DELUXE!, as an e-book or an old-school paper book in Canada at Indigo, and elsewhere on the net at places like amazon.com.

One last thing -- send me your questions, comments and suggestions to rockinronnie@ronshewchuk.com, or post them on the Barbecue Secrets Facebook page and I'll respond in future editions of this podcast. 

Hope you like it!

Ronnie

One more thin

When I launched this podcast back in 2006, I had some superb guests. I thought it would be fun to re-connect with some of them and find out how they've been up to.

It was great fun to get caught up with Jackie Weight, the first and only non-American, and the first woman, to win the Jack Daniel's World Championship Invitational Barbecue, way back in 2004. Jackie recounts the story of the contest that changed her life and talks about the evolution of Southern-Style Barbecue in the UK.

I also touched based with Meathead Goldwyn, the founder of amazingribs.com. When I first talked with Meathead he had just launched the site, which has grown over the years to become the most popular barbecue destination on the internet. Meathead is a true barbecue geek. Maybe he's the king of all barbecue geeks. Obsessed with the science of outdoor cooking, he's assumed the role of a kind of barbecue iconoclast -- think of a cross between Alton Brown and Discovery Channel's Mythbusters. He's sharp, he's funny, and he's opinionated to say the least.

Meathead is going to be a regular guest on the show, busting a new myth with each appearance. In this episode he deconstructs one of the most famous grilling techniques, Beer Can Chicken.

LINKS

Recipes of the week: Southwestern Style Grilled Chicken Club Sandwich and Tuscan Grilled Game Hens.

Cookbook of the week: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

Jackie Weight is on twitter @MadCowsBBQ and you can find her company on the web at bbqconsultant.co.uk.

You can find Meathead at amazingribs.com, on twitter @ribguy, and like him on Facebook.

The recipes above are from Barbecue Secrets DELUXE!, which is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

 
Photo copyright John Sinal Photography. Used with permission. All rights reserved.

Hey barbecue fans, welcome to edition #15 of the show! 

I'd love to hear from you -- write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here. 

SHOW NOTES

This week's show features a call with Peter Kapler, Executive Director of Meal Exchange, to find out about Canada's National BBQ Day, plus interviews with two old friends, Gary Johnstone of Johnstone's Barbecues and Parts and Denzel Sandberg, my partner-in-sauce and owner of Denzel's Gourmet Foods. 

RECIPES OF THE WEEK - Planked Salmon Two Ways

MORE LINKS

Here's the official announcement of our new Canadian Maple flavour of Ronnie & Denzel's NATURAL CHAMPIONS BBQ Sauce.

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.ca and amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com. 

For more about me, visit www.ronshewchuk.com.

Before I get into this week's podcast, I want to make sure you know about one of the best ways to listen to the show. Subscribe to it through the iTunes store and it will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here. 

SHOW NOTES

This week's show is a doozy. I have a long, boozy, smoky talk with Eric Lorenz of Lorenz Agave Spirits, along with another busted barbecue myth from Meathead Goldwyn of amazingribs.com. 

Please write me at ron@ronshewchuk.com with any questions or comments. I'd love to here from you!

RECIPE OF THE WEEK

Oaxacan Daisy (Courtesy of Eric Lorenz)

1.5 oz Sombra Mezcal

1 oz. Cointreau

.75 oz. Meyer Lemon juice

Shake in iced cocktail shaker, then strain into coupe glass. Garnish with Meyer Lemon peel.

Super easy but surprisingly delicious!

BOOK OF THE WEEK

This week I want to pay tribute to uberchef Rick Bayless for helping bring the flavours of Mexico to the North American home kitchen. Get his book, Mexican Everyday. Quick, easy recipes that make great-tasting meals -- many of which go well with mezcal!

LINKS

More information about all the delicious mezcals Eric Lorenz and I tasted can be found on the products page of Lorenze Agave Spirits. 

You can find Meathead Goldwyn at amazingribs.com, on twitter @ribguy, and like him on Facebook.

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

Welcome to episode 17 of the Barbecue Secrets Podcast!

Click on the icon to the left of the episode title above to listen to the show. You can subscribe to it for free on iTunes here.

You can also get a handy Android app to hear the latest show and dive into the back catalogue for only $3.99. You'll need the free Amazon Appstore app, which you can get by visiting this link on your Android phone. From the Amazon Appstore, search for Barbecue Secrets, pay using your Amazon account, and you're good to go!

SHOW NOTES FOR EPISODE 17

This show features a conversation with another barbecue icon, the wonderful, wise and funny Karen Adler, who has written some fabulous cookbooks, many of them in collaboration with her friend and fellow Barbecue Queen Judith Fertig. Their latest is The Gardener and the Grill: The Bounty of the Garden Meets the Sizzle of the Grill. 

In the show I asked Karen to name some of her favorite cookbooks. She recommends:

• Michael Chiarella's Live Fire
• America's Best BBQ Homestyle: What the Champions Cook in Their Own Back Yards, by Ardie Davis and Paul Kirk
• Smoking Meat: The Essential Guide to Real Barbecue, by Jeff Phillips, and
• Championship Barbecue Secrets for Real Smoked Food by Karen Putman and Judith Fertig. 

You can get all these books online through the usual sources, but I recommend that you buy them directly from Karen's book distribution business, Pig Out Publications. 

I also asked Karen to share a couple of her favourite recipes for the grill, which I posted on the blog last week. I encourage you to give them a try!

I'D LOVE TO HEAR FROM YOU!

Write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. 

Here's a link to the recipe I talked about for Greek-Style ribs. 

Hey barbecue fans. I hope you enjoy this edition of the show. Here's a link to the recipes I talk about. Like Barbecue Secrets on Facebook and follow me on twitter. And if you haven't found me yet on iTunes, come here. 

Get grillin'!

Ronnie 

Welcome to episode 16 of Barbecue Secrets! Click here to listen to the show, or subscribe to it on iTunes here.

SHOW NOTES

In the first segment I talk about brisket. Here's a link to my brisket recipe (along with a bonus lamb dish).

The second segment of the show features highlights of my trip to Central Texas a few years ago that includes behind-the-scenes visits to Smitty's Market and Chisholm Trail Bar-B-Que in Lockhart, Texas and Southside Market in nearby Elgin. I made a short YouTube video about my adventure that you can watch here. 

I saved the best for last. Legendary pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama. Find Chris on Twitter @chrislillybbq, follow him on Facebook and buy his Big Bob Gibson BBQ Book. It's one of the best you'll ever see, full of great tips, stories and recipes. 

I'd love to hear from you -- write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here. 

Welcome to the fifth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to barbecuesecrets@ronshewchuk.com. In this edition:

• 2:20 An interview with World Barbecue Organizer Rocky Danner who talks about how the people of the West Indies used empty U.S. Army oil drums to make the precursor of the modern back yard grill (the photo at the top of this post is an authentic Jamaican barbecue grill made from an oil drum)
  
• 12:41 Craig "Meathead" Goldwyn of amazingribs.com and I answer a couple of questions about ribs from listener Craig Jolly one about marinades and rubs, and another about the infamous "Texas crutch"
  
• 33:24 Competition Corner -- Jeff of Light My Fire BBQ asks about the merits of wood pellets and Glenn Erho of House of Q wonders if there's a better way to clean the cooking grates of his Smokey Mountain Cooker.
  

Links

Rocky Danner is a reporter for the National Barbecue News

Craig "Meathead" Goldwyn is the creator of www.amazingribs.com and he has a special section on marinades at http://www.amazingribs.com/recipes/marinades.html

There's a section of The Virtrual Weber Bullet, a Web site for afficionados of the famous Smokey Mountain Cooker, where they talk about cleaning the cooking grates of the Bullet. http://www.virtualweberbullet.com/cleanup.html

Podcast #5  Recipe: Marinade for Pork

Since Craig and I talked about marinades, here's one of my favorites:

Pork tastes great no matter how you prepare them, but this sweet, aromatic marinade nicely offsets the richness of pork and gives it an exotic edge. You can use this for ribs, chops or tenderloins.

Combine ingredients in a saucepan and heat gently until sugar is dissolved.  Cool before marinating meat in a sealable bag for at least an hour, or overnight in the fridge if you want a stronger flavour.

Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor, and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.