It Inspired Me

This one is not as good as the others. Perhaps the grill would be a good way to cook this one too. Since it was winter, I tried broiling and it was not as good this way. But it had potential. 6 lbs pork chops 1 1/2 c. pale ale, or other light beer 1/2 c ketchup 1/4 c. brown sugar 1/4 c. white balsamic vinegar 1/4 c. dijon mustard 2 t. minced garlic 1/2 t. black pepper Divide pork chops into two gallon-sized freezer bags. Whisk together beer, ketchup, brown sugar, vinegar and mustard into bowl. Divide marinade into bags. into each bag, measure 1 tsp garlic and 1/4 tsp pepper. Seal and freeze. Cook on grill.

This was very very good broiled.  Have not tried it on the grill yet but expect that it would be good that way too. 6 lbs.  pork chops 1 c. olive oil 1/2 c balsamic vinegar 1/4 c. soy sauce 1/4 c. lemon juice 2 T honey 3 t. minced garlic 3 t. dried basil 2 1/4 t black pepper Divide pork chops into three gallon-sized bags.  Whisk together oil, vinegar, soy, lemon juice and honey.  Divide among three bags.  Into each bag, measure 1 t garlic, 1 t. basil and 3/4 t pepper.  Seal and freeze. To cook entree: Either cook on grill or broil.  To broil, place chops on an ungreased broiler pan.  Broil under high heat, five inches from the heat source, turning frequently for 15 to 18 minutes or until thermometer reads 160 degrees.

Very very good. Again, like their other recipes, I prefer more of the marinade to the mixture. Good over salads. 6 lbs chicken 3/4 c. soy sauce 1/2 c. bottled margarita mix 3 T tequila 3 T lime juice 1 T dry mustard 3 T minced garlic (about 9 cloves) Divide chicken into three gallon-sized bags. Combine soy sauce, margarita mix, tequila, lime juice, mustard into a bowl. Divide marinade evenly among three bags. To each bag, add 1 teaspoon minced garlic. Seal and freeze. To cook entree:  Either grill until cooked through or broil chicken that has been cut into strips.

Chris absolutely loved this one. It was very very tasty. It is also very good with the chicken cut into strips and rolled into flour. Once chicken is browned on both sides, add some of the maranade and cook. Very tasty. Good on salads too. 6 lbs chicken 1 1/2 c dark rum 3/4 c bbq sauce 2/3 c lime juice 3 T molasses 3 T hot pepper sauce 2 T Vegetable oil 1 T salt Rinse and trim chicken. Divide evenly among three gallon sized freezer bags. Combine rum, BBQ sauce, lime juice, molasses, hot pepper sauce, oil and salt in a large bowl. Divide marinade among the three bags. Seal and freeze. To Cook Entree: Completely thaw one bag. Grill chicken until cooked through.

I have made these multiple times and have had varied success.  I think the best was with them broiled.  One of the two times I broiled them they created much smoke in the house setting the smoke alarm off.  But, the broiling created a charred sweet edge that is delicious! 1 tray (6-8 pounds or 12 chops) pork loin or chops, boneless or bone-in 1 cup jalapeno pepper jelly, such as Tabasco brand 2 tablespoons brown mustard 2 tablespoons balsamic vinegar 2 tablespoons olive oil 1 1/2 teaspoons dried thyme 3 one-gallon freezer bags, labeled Rinse and divide chops evenly among the freezer bags.  Whisk together pepper jelly, mustard, vinegar, oil, and thyme. Divide marinade evenly over the chops.  Seal and Freeze To Make: Completely thaw.  Grill or broil until thickest part of the pork is 160 degrees, about 15 to 18 minutes for chops, 23-25 minutes for pork loin.