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Recipes Below
Warm weather signals one thing to me - it's grilling time! Time to fire up that grill and get cooking. Of course hamburgers and steaks taste great on the grill just as they are. But when you want to serve up something that is just a bit different we have some suggestions.

First of all Grilled Texas Beef Steak, grilled steak with a bit of pizzazz. A mix of cumin, chili powder, cayenne and garlic pack a punch.

Asian Grilled Pork Tenderloin is an original recipe that combines flavorful Asian seasonings with the fruitiness of orange juice. A nice mix.

Barbecued Peach Pork Chops combines pork with fruit, always a good combination, and tops it off with a delicious savory sauce.      

Any of these delicious meat recipes is sure to get your next barbecue of to a good start. I hope these amazing recipes tempt your taste buds and encourage you to get grilling now!



    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon garlic powder
    • 4 slices eye of round, about 1 inch thick


Preheat barbecue and grease grill.

Blend seasonings in a small bowl. Sprinkle both sides of meat with seasonings, then gently press into meat. Place meat on barbecue and grill for 4 minutes per side for medium-rare meat.

Steaks are great with baked potatoes, which can be done on the grill as well. Simply follow these easy directions:

Wrap the potatoes in foil and put them on a cooler part of the grill so they won't burn. Check them after about 30 minutes. Total cooking time depends on the size and can be as much as 45 minutes to 1 hour. They are done when they are soft right through to the inside.


Serves 4-5.


    • 2 pork tenderloins

    • 3 tablespoons orange juice concentrate
    • 2 tablespoons soy sauce
    • 1 teaspoon sesame oil
    • 1" piece of ginger, peeled and sliced
    • 3 cloves garlic, peeled and sliced


Place the pork tenderloins in a large plastic zip lock bag. Combine the marinade ingredients and pour over the pork tenderloins. Marinate for 2 to 6 hours.

Grill for about 20 minutes or bake in the oven at 375ºF. Baste often with the marinade.

Slice and serve.

4 servings


    • 1/4 cup fresh basil or mint, chopped
    • 1/4 cup red pepper jelly, melted
    • 2 tablespoons cider vinegar
    • 1 tablespoon grainy mustard
    • 3 cloves garlic, minced
    • 1/4 teaspoon salt
    • pinch pepper
    • 2 firm ripe peaches, unpeeled and sliced
    • 4 thick bone in pork chops


Mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper in a bowl. In a separate bowl, toss peaches with 2 tablespoons of the jelly mixture. Add the pork chops to the remaining mixture. Turn to coat and let stand for 20 minutes to marinate.

Place the pork chops and peaches on a greased grill over medium high heat. Close the lid and grill, turning halfway through, until peaches are browned, about 6 minutes. Remove the peaches and keep them warm. Cook chops until there is just a hint of pink inside, about 4 minutes longer.

Karen Ciancio is a cook and lover of all things food and cooking related. Her website contains hundreds of recipes, cooking tips, measurement conversions, kitchen ideas and diet and nutritional information.

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