Leftover barbecue sauce can be
brushed over pork ribs during the last few minutes of grilling or combined with ground turkey for burgers.
Brush over pork or chicken as it cooks.
Not exact matches
Brush half of jelly mixture
over pork; bake at 500 ° for 5 minutes.
Brush some of the marinade
over both sides of the
pork chops and let sit in the fridge for 1 hour.
CaJohn's recommends using it with
pork, shrimp, or chicken, although you'd also have great results
brushing it
over white fish.
Brush vinegar mixture
over bacon slices and continue to roast
pork until thermometer registers 150 °F, about 10 minutes more.
Combine balsamic vinegar and honey in a small bowl, then
brush the mixture
over the
pork chops.
Don't worry that the marinade had raw
pork sitting in it because after you
brush it
over the Xá Xíu, you'll then broil it for a few minutes on extremely high heat.
We
brush a sweet - and - sour glaze
over pork tenderloin, and then reapply it every five minutes to build layers of flavor as it roasts rather than before.
For dinner, guests can expect items such as
Pork Chop A La Brasa (grilled pork chop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce over white, sweet mashed potato
Pork Chop A La Brasa (grilled
pork chop marinated in traditional Spanish spices, brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce over white, sweet mashed potato
pork chop marinated in traditional Spanish spices,
brushed with a pear honey glaze, served with roasted potatoes and a seasonal salad) and Cordero (braised lamb shank in a red wine sauce
over white, sweet mashed potatoes).
Brush half of mustard mixture
over pork.
Brush remaining mixture
over pork; broil 2 minutes or until done.