- 2 tablespoons butter, melted
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice
- 1/8 teaspoon ground cinnamon
- salt & freshly ground black pepper
- Combine the butter, maple syrup, lime juice, cinnamon, and salt and pepper to taste and mix well. (Use immediately or store in an airtight container in the refrigerator for up to 1 week).
- Prepare a medium-low fire in the grill.
- Peel the squash, cut in half horizontally, remove the fibers and seeds, and slice about 1/2 inch thick.
- Steam the squash over boiling water until the flesh is just tender, about 10 minutes. Brush the marinade onto the warm squash.
- Grill until grill-marked on the bottom side, about 5 minutes. Check frequently; squash will char easily. If there are hot spots, you may want to rotate the positions of the pieces. Brush with the glaze, turn each slice, and grill until tender throughout and grill-marked on both sides. Remove from the grill, and brush on any remaining glaze. Serve hot.
This one always turns out well and is great when swimming out back with friends and family (I always add some apple wood chips to give this one some smokiness…).
- 4 lbs boneless pork roast
- 1/2 cup dijon-style mustard
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup water
- 2 teaspoons Worcestershire sauce
- In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
- Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
- Preheat grill to medium heat (add wood chips). Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 30 minutes (1-45 for larger roast) until internal temperature reads 160°F.
- Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.