I'll dig up our souvlaki marinade when I get home and post it. It's fairly authentic (got it from a buddy's wife who is Greek on her mother's side) and works well as traditional souvlaki (i.e. chunks of pork on a skewer) or on chops. Very simple. Just oil (preferably olive), lemon juice, oregano (Greek oregano if you can get it) and salt but I don't remember the proportions.

Also, we had a thread on BBQ'ing early in the spring

http://www.wondercafe.ca/discussion/social/cooking-pork-chops

Mendalla

That sounds so good!

Thank you for sharing that chansen. We'll have to try that - possibly for our annual Canada Day party.

A lot of our BBQ is Korean food. I'll ask my wife for some recipes.

Mmmmm. Bulgogi. *drool*

Mendalla

This is what I am making today. I use 2 pork tenderloin for the meat. It will feed 12 to 15, but it still tastes good as leftovers. Even frozen and reheated in oven.

http://gastronomyblog.com/2011/06/27/thit-nuong-vietnamese-grilled-pork/

Yeah, mmm, and galbi too.

That sounds like a great recipe, chansen.  I would have to adapt it slightly because of my dietary issues....would use apple cider vinegar and brown sugar.  Hopefully the marinade would still be OK.

Can't wait for summer BBQ's at the cottage.

BARBECUED PORK RIBS

3 pounds pork baby back or spareribs, rinsed and patted dry

For the spice rub:

    1 tablespoon packed brown sugar

    1 tablespoon paprika

    1 teaspoon chili powder

    1/4 teaspoon ground red pepper

    1/4 teaspoon kosher salt

    1/4 cup Dijon mustard

    Freshly ground black pepper, to taste

    1 cup prepared barbecue sauce (preferably hickory flavor)

    2 tablespoons honey

Preparation

1. Preheat the oven to 300°F. Place the ribs in the center of an 18 × 24-inch sheet of heavy-duty foil. Bring up the sides of the foil, and double-fold one end to seal. Through the open end, add 1/4 cup of water. Double-fold the remaining foil, leaving enough room for heat to circulate. Transfer the ribs to a large, rimmed baking sheet. Bake until the ribs are tender, about one hour. Cool in the sealed packet for 30 minutes.

2. Meanwhile, oil the grill rack and prepare for a medium-hot fire. To make spice rub, combine all the ingredients in a cup.

3. Carefully open the packet, allowing the steam to escape. Transfer the ribs to another large, rimmed baking sheet; brush both sides with the mustard, then sprinkle with the spice rub and ground black pepper.

4. Place the ribs, meaty side down, on the grill rack. Cover and grill 15 minutes. Turn the ribs and brush with about one-third of the barbecue sauce; cover and grill 10 to 15 minutes. Turn the ribs and repeat. Brush the meaty side of the ribs with the remaining sauce, cover and grill until evenly charred, about five minutes. Drizzle the ribs with the honey and grill, uncovered, just until the honey sets, about five minutes longer.

Do you know how to take the membrane off ribs?

There's a neat trick with a regular fork. I tried to find a YouTube video but every video on it does it one hard way or another. I learned the trick at a bbq class at Buster Rhinos in the 'Shwa.

Someday, somehow, we have got to get a decent Korean restaurant in this city. So far, we have not been impressed with what is here now. There does seem to be a lot of Koreans moving in to the area so maybe there's hope.

Mendalla

http://www.splendidtable.org/recipes/grilled-goat-chops-with-garlic-oreg...

I have a recipe we use often for stir fry, but will also BBQ beef or chicken and peppers with it:

1/2 cup rice vinegar

1/3 cup soy sauce

2 tablespoons of garlic (I used jarred stuff, if it was freshly pressed garlic I would use less)

1/2 tsp ginger (again, jarred)

1 tbsp brown sugar

1 tbsp honey

lemon juice - I just splash it in, I think originally it was 2 tbsp

pepper

Mix and toss on whatever you're cooking.  If you need oil, use seasame oil.

You have no idea how happy it makes me to see that it is widely known as the 'shwa.  I was born there but usually tell people that I am from Whitby instead.

Also - I know nothing about BBQ'ing...  so, as you were.

Aren't you in Toronto?

London, though I've also lived in Kitchener and Hamilton.

Mendalla

Ah, well, if you're interested, some time you and your wife are in Toronto, my wife and I will treat you to some good Korean food.

This is on the Q.

It's chicken, I added a bit of worchestershire. and about 3T roasted sesame seeds

Mixing Italian dressing and worstershire sauce (about 50/50) makes a great marinade for chicken. Honestly just the Italian dressing works too.

Russian dressing works too.