Combine soy sauce, brown sugar and jam in saucepan over low heat; cook until well combined. Set aside 1/4 cup of mixture to use as a baste (to thicken add more jam). Place remaining sauce in a zip-top plastic bag with the soda and pork tenderloin. Marinate in the refrigerator for at least 4 hour

Cut the ribs into individual portions and set aside in a large bowl. Sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the sherry and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients

Mix all ingredients in saucepan. Bring to boil. Lower heat and simmer, uncovered, 30 minutes, stirring occasionally.

Melt butter, then add remaining ingredients. Bring sauce to simmer, then cook 30 minutes.

Simmer the beef ribs in the Cherry Coke and 1 or 2 onion quarters in a large pot over medium heat for about a half hour. Meanwhile, prepare the marinade by warming the cherry juice in a large saucepan over medium-high heat. Add salt, pepper, remaining onion quarters, cinnamon, orange,

Combine mustard, Worcestershire, butter and lemon juice. Marinate patties for several hours before grilling.

Place steak in shallow glass dish. Scatter onions on top and underneath steak. Mix remaining ingredients; pour over steak. Cover dish with plastic wrap and refrigerate at least eight hours, but preferably overnight, turning steak occasionally. Remove steak from marinade. Grill steak o

Combine pesto ingredients in a small, nonstick skillet. Cook over medium-low heat, about 4 to 6 minutes or until garlic is tender not brown. Meanwhile, using a sharp knife, cut a pocket in each beef steak. Make a horizontal cut through the center of each steak, parallel to the surface

Combine fresh lime juice, soy sauce, oregano and thyme in a shallow container or zip-type bag. Add tenderloin, turning to coat evenly. Cover or seal, and refrigerate at least 4 hours. Remove tenderloin from marinade. Grill, covered, 6 inches from hot coals (450 degrees F) for 30 minut

Place roast in a resealable plastic bag. Mix remaining ingredients, pour into bag. Seal bag, turning it several times to coat the roast. Refrigerate overnight, turning the bag a couple times. After charcoal is ready, push briquettes to the sides of the grill, leaving a small open spac

Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill. Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start bastin

In a food processor or blender, combine one-quarter of the onion, the garlic, lime juice, cumin, cayenne and salt. Process to a smooth paste. Place the skirt steak in a non-aluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at le

Soak eight 9-inch bamboo skewers in enough water to cover for 10 minutes; drain. Trim fat from beef steak. Cut steak crosswise into 1/2-inch thick strips. Thread an equal amount of beef, weaving back and forth, onto each skewer. In small bowl, combine dressing and lime juic

# 1 kilo chicken (cut into parts) # 3 heads of garlic (crushed) # 2 onions (diced) # 1 small ginger (sliced) # 2-cups coconut meat (diced) # 1-cup chicken stock # 3-cups rice wash water # ? teaspoon salt # 1/8 teaspoon black pepper # Patis (fish sauce

Trim fat from steaks. Lightly brush steaks on all sides with oil. Sprinkle salt and pepper evenly over steaks; rub in with your fingers. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. (All

Arrange 1 slice of ham on each piece of foil. Top with a slice of pineapple, sweet potato and 3 tablespoons of peas for each packet. Add a dab of butter and seal carefully. Grill over a low flame for 25 minutes on an open grill or 15 minutes on a closed grill. May be eaten from the packet.

Put ham on a spit over medium coals and cook for 1 hour, basting often with 1 cup total apricot nectar. Make a sauce by combining cornstarch and water and mixing until it becomes a smooth paste. Then add remaining 1 cup apricot nectar and remaining ingredients. Bring to a boil, reduce

Mix first 13 ingredients in saucepan. Bring to boil and let cool completely. Place raw meat in large, shallow plastic container with lid. Pour sauce over meat. Marinate for 24 hours, turning every 3 hours. Place meat on skewers alternating with pineapple chunks, bell pepper and onion.

Combine crushed pineapple with juice, apricot jam, mustard, vinegar, ginger and garlic in blender or food processor. Cover and process until very smooth. Place ribs on oiled grill Grill ribs over medium heat 40 minutes or until ribs are no longer pink near the bone. Brush ribs with po

In resealable plastic food bag, combine marinade and seasonings. Set aside 1/4 cup of marinade mixture for brushing on during grilling. Add steak to bag; seal and massage bag so that meat is completely covered with marinade. Marinate in refrigerator 30 minutes to 4 hours. Preheat gril

Mix all ingredients except meat for marinade. In a nonmetal pan marinate meat for at least 3 hours, turning several times and basting with mixture. Cook on grill over hot coals 10 minutes on each side for medium-rare meat. For medium to well-done meat, cook 2 to 3 minutes longer per s

Place tenderloins in a casserole dish (I use a zip-top bag). Combine all remaining ingredients in a bowl, mixing well. Pour over tenderloins, cover and marinate in fridge 8 hours or overnight. Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medi

In small saucepan, combine pur�ed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted. Remove from heat. Brush chop surfaces with sauce. Beat together cream cheese, milk and some of the sauce until smooth and of desired consistency. I

Marinate pork chops 2 hours in lemon juice. While pork chops are marinating, sprinkle each pork chop, on both sides, with lemon-pepper seasoning. Place on charcoal grill and cook for 15 minutes on each side. Five minutes before each side is done, spread with honey. Before removing fro

# In a pot, pour in water and bagoong. # Strain mixture and bring back to heat. # Add in the bangus and vegetables. # Cover and cook well.

Trim fat from roast. Butterfly roast by making a lengthwise cut, cutting to within 1/2 inch of other side, and open roast. Place in a shallow dish or large, heavy-duty, zip-top plastic bag. Combine soy sauce, ginger and garlic; pour over roast. Cover or seal, and refrigerate at least 3 hours, tu

Prepare grill or broiler. Combine cilantro and jalapenos in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with wooden picks. Combine remaining ingredients and pepper to taste in a b

Combine all ingredients. Marinate a choice sirloin for at least six hours, basting or turning frequently. Grill steak quickly over charcoal to desired doneness.

Boil cherry cola in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2 1/2 cups, stirring occasionally, about 35 minutes. Transfer glaze to larg

Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals and grill, turning to brown evenly, brushing frequently with sauce, about 10 to

* MAKES 6 TO 8 SERVINGS. VEGAN * This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry. * In a large saucepan, combine 15-bean mixture and water: bring to a simmer. * Cook uncovered over medium-Low heat, stirring occasionally, until bea

Make deep cuts in the meat between the ribs so the meat will absorb the marinade. Rub meat well with the sugar and sesame oil and let sit for 30 minutes. Combine remaining ingredients; pour over ribs, and let stand for 1 hour. Bake or barbecue, turning and basting frequentl

Combine first 6 ingredients in a 2-quart shallow dish, stirring well; add flank steak, turning to coat. Cover and chill 8 hours, turning meat occasionally. Remove steak from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill. Cook steak, c

Mix the first four ingredients. Reserve 1/4 cup of the marinade to brush on while grilling. Pour remaining marinade over the pork chops, and refrigerate them for 2 hours, turning once. Grill chops for approximately 20 minutes, turning them once and basting them.

Combine all burger ingredients (beef through black pepper) in a large bowl. Mix well (using your hands works best). Divide into 4 equal portions. Shape each portion into a 1/2 inch thick patty. Separate patties using wax paper. This also makes it easier to transfer them to the grill.

Combine liquid smoke and water in a large pot. Bring to a boil; add ribs and reduce heat. Simmer 1 1/2 to 2 hours. Remove ribs from liquid; cool. Ribs may be refrigerated or frozen at this point for future use. Dip or brush ribs with barbecue sauce. Place in a 400 degree F oven for 15

Combine first 9 ingredients; stir well. Pierce roast on all sides with a fork; place in a large shallow dish. Pour marinade over pork; cover tightly. Refrigerate 4 hours, turning roast occasionally. Remove pork from marinade, reserving marinade. Insert meat thermometer into thickest p

For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl. Trim fat from the pork chops. For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or till

Mix all ingredients and pour into a plastic or glass bowl deep enough to hold entire roast and marinade. Put roast in bowl and turn twice. Add more wine if roast is not completely submerged into marinade. Using meat fork, punch holes all over roast. Cover and marinate 48 hours at room temperatur

In a shallow bowl combine, onion, lemon zest, lemon juice, vinegar, oil, mustard, garlic, basil and pepper. Place the steak in the dish. Spoon marinade on top. Cover dish and marinate the meat for 8 hours or overnight, turning the steak every few hours. Prepare grill. Spray