Diva Q Recipes
Enjoy some of Diva Q’s simple recipes for casual, down-to-earth family food. She just came out with Diva Q’s Barbeque cookbook featuring 195 mouth-watering BBQ recipes that are sure to please!
Maple Mustard Grilled Pork Chops
4 centre cut 1 inch boneless pork chops
Salt & pepper to season
½ cup French’s Mustard
¼ cup Maple Syrup (Amber)
Preheat your grill for medium high heat. Oil grill grates generously with canola oil. Season chops with salt and pepper. In a small bowl, mix maple syrup and French’s mustard.
Grill chops for 7-9 minutes per side turning them often. In the last couple of minutes glaze chops generously with the mustard and maple sauce. Remove chops from the grill when the internal temperature is 145F. Remove from grill and tent lightly with foil for at least 5 minutes to let the meat rest. Serve.
Make additional batches of this simple glaze to be served tableside.
Asian Inspired Sesame Pork Loin Skewers
Servings: 40 appetizers
2 lb Pork Loin roast – cut into ¼ inch thick strips 3 inches in length
Wooden Skewers – soaked in water
¾ cup lite soy sauce
½ cup brown sugar
½ cup rice wine vinegar
½ cup hoisin sauce
½ cup water
2 Tbsp sesame oil
2 Tbsp minced garlic
1 Tbsp minced fresh ginger
1 Tbsp granulated onion
2 tsp sesame seeds
2 green onions chopped
In a medium size bowl whisk all of the marinade ingredients together. Reserve half cup of marinade and set aside. Place pork strips into a re-sealable plastic bag. Pour marinade over pork. Squeeze out extra air from bag and rotate bag coating pork completely. Turn over every few hours. Place in fridge overnight.
Preheat your grill to medium high heat.
Remove pork from bag discarding marinade. Thread pork on skewers. Grill skewers for 2-3 minutes per side turning them often. Pile high on a platter and serve garnished with sesame seeds & green onions and drizzled with remaining marinade.
This marinade can be used for pork chops and whole pork roasts.
Marinated Pork Tenderloins with Grilled Apples
3 Pork Tenderloins
3 Tbsp olive oil
3 Tbsp Dijon mustard
1 tsp each Garlic minced fresh
½ tsp each fresh ground black pepper, allspice, Chipotle powder
In a small bowl mix the olive oil, mustard, garlic, salt, chipotle and pepper, all spice, together. Brush the mixture onto the tenderloins and set aside.
Prepare your charcoal grill for direct grilling at medium high. Oil the racks generously.
Grill the tenderloins for 8-10 minutes per side. Remove and rest (tented in foil) when internal temperature of the loins is 150F.
3 Gala Apples
2 tsp canola oil
3 Tbsp brown sugar
½ tsp cinnamon
½ tsp salt
In a small bowl mix the sugar cinnamon and salt. Core, and slice the apples in half. Brush the apples with the canola oil and sprinkle on the sugar mixture. Grill apples for 5-6 minutes per side on oiled rack until just starting to soften. Serve with tenderloins.
Standing Stuffed Pork Roast
1 pork rib roast
1 lb andouille sausage fine dice
2 cups approx cornbread crumbled
2 Tbsp butter
1 leek finely chopped
1 red pepper finely chopped
½ red onion finely chopped
1 Tbsp sage
2 Tbsp Cajun Rub
3 cloves garlic minced
1 tsp salt & 1 tsp pepper
½ cup Honey Mustard
½ cup finely chopped parsley
Preheat the grill to 275F indirect. Saute the sausage, onions leeks and peppers in butter until the onions and leeks are soft. Add cornbread, sage, parsley, salt, pepper, parsley and half the Cajun rub. Let this mixture completely cool.
Open the pork roast out and using a meat mallet flatten the pork out into a rectangle Season the pork (both sides) with remaining Cajun rub. Spread the sausage filling out onto the pork, covering the entire rectangle. Roll the pork together tightly towards the bones and secure using butchers twine or silicone loops
Grill for approx. 2.5 hours or until the internal temperature is 150F. In the last couple of minutes glaze with honey Mustard. Rest for15 mins before serving.
Orange Ginger Glazed Pork Kebabs
1 ½ lbs (.68kg) Boneless Pork Loin cut into 1 ½” chunks
3 Oranges sliced into ¼ “thick rounds
1 cup (240ml) Orange Marmalade
½ cup (120ml) Orange Juice with pulp
¼ cup (60ml) minced fresh ginger
2 Tbsp (30ml) canola oil
1 Tbsp (15ml) dried chives
1 tsp (5ml) granulated onion
1 tsp (5m) minced garlic
Salt & pepper to taste
Thread boneless pork loin chunks onto 4 metal skewers. Season the kebabs with salt and pepper.
In a small bowl whisk together baste ingredients. Prepare your grill for medium high heat. 325F to 375F. Oil grill grates.
Place kebabs and orange slices on grill and baste kebabs every 5 minutes turning often. Remove from grill when the kebabs have reached 155F internal temperature (approximately 20 minutes). Serve kebabs with grilled orange slices.
Side Bar Tips
Using metal skewers eliminates the need for soaking wood skewers. The metal also heats up and cooks food faster.