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Serves 6 to 8.
1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chile paste
2 to 3 drops hot chile oil
1 (4- to 4 1/2-pound) boneless pork loin roast, trimmed
Vegetable oil cooking spray
Prepare a medium-hot fire, banking coals in 2 to 3 kettle-style grills. Place ribs, not overlapping, over indirect heat on each grill (rib racks may be helpful in expanding grilling space in each grill). Cover grills and roast ribs not directly over coals for 1 1/2 hours, until ribs are very tender. Remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bag, close bag and let ribs rest for up to 1 hour.
Spicy Fireworks Rub
1/2 cup ground cumin
1/2 cup chili powder
4 tablespoons ground coriander
2 tablespoons cayenne
4 tablespoons ground black pepper
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 tablespoon salt
3/4 lb. ground beef
1/2 c. barbecue sauce
1 tsp. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese
4 pounds meaty beef short ribs
3 tablespoons granulated sugar
1/4 cup sesame oil
1/2 cup soy sauce
1 tablespoon cider vinegar
2 scallions and tops, minced
2 cloves garlic, minced
1 tablespoon finely minced fresh ginger root
1 teaspoon dried red pepper flakes
1/4 cup sesame seeds
1 tablespoon flour
# 12-16 pork spare ribs
# 2 teaspoons chilli powder
# 6 tablespoons oil
# 1 teaspoon barbecue seasoning
# 1 lime, rind and juice
# 2 tablespoons mushroom ketchup
1/3 cup dry sherry
1 tsp honey
2 tbsp soy sauce
1 garlic clove, finely chopped
1 tbsp vegetable oil
4 butterfly pork chops,
1 tbsp gingerroot, finely chopped
4 (3/4-inch thick) tuna steaks
1 cup commercial Italian salad dressing
2 teaspoons freshly-ground pepper
1 lemon, quartered
# 3-4 lb. (1.5-1.75kg) beef sirloin, rolled and tied
# 3 large onions, sliced
# 3 tablespoons olive oil
# 1 tablespoon lemon juice
# 1 tablespoon plain flour
# salt and pepper
# 1 teaspoon mustard powder
# melted butter for basting
20 (16-20 count) each raw shrimp, peeled, tail-on
5 dashes Cholula sauce or other hot pepper sauce
1 cup favorite barbecue sauce