Great American Grilling

An excerpt from an interview with KENT WHITAKER, AUTHOR OF GREAT AMERICAN GRILLING & PAST Emeril Live BBQ Recipe Contest WINNER -- by Lyda Kay Ferree, Southern Lifestyle Lady


• Grill your burgers over high heat to sear the outside.

• Avoid using your spatula to press down on your burgers while cooking.

• Flip your burgers only one time. Cook about three minutes on each side for medium rare plus.

• If you get a flare up, cover the grill.

• Allow your burgers to rest for a few minutes before serving.


1 (3- to 4-pound) pork roast 1⁄2 cup limoncello 1 tablespoon minced garlic 1 tablespoon minced onion

3 teaspoons rosemary 3 teaspoons thyme Parsley flakes Salt and pepper to taste

Place pork roast in a large heavy-duty zip-close bag. Combine limoncello with garlic and onion; pour over roast. Chill 2 to 3 hours. Remove pork roast from marinade and rub with rosemary, thyme, parsley, salt and pepper. Grill on a preheated medium-high grill, turning as needed. Keep grill lid closed as much as possible. About halfway through grilling process, remove pork roast from direct heat and place on several sheets of aluminum foil. Gently pour some of the remaining marinade over pork and wrap tightly. Finish grilling process on an upper rack, turning as needed. Grill to an internal temperature of 140°. Rest roast several minutes before slicing. Serve with Limoncello Sauce on the side.

LIMONCELLO SAUCE: 1 cup ketchup 1⁄2 cup yellow mustard 1⁄4 cup minced onion 1⁄4 cup minced red bell pepper 1⁄4 cup Worcestershire sauce 1⁄4 cup limoncello 1⁄2 tablespoon brown sugar Salt and pepper to taste For Sauce: Combine all ingredients in a saucepan and simmer over medium heat until vegetables are soft. Serve warm.

Great American Grilling by Kent Whitaker www.GreatAmericanPublishers