½ cup barbecue sauce*(see recipe)
¼ cup honey
2 tsp cumin
4 boneless pork rib or loin chops
2 large ears corn, each cut into 6 pieces
1-cup carrots chopped
2 cups potato sliced ¼ inch thick
2 scallions sliced
Pre-heat a gas or charcoal grill. Cut 4 sheets of heavy-duty foil; spray with cooking spray. In a small bowl mix barbecue sauce, honey and cumin. Place 1 pork chop, 2 pieces corn, ¼ cup carrots and ½ cup potatoes on the center of each foil sheet and spoon 3 tablespoons of the sauce mixture over pork and vegetables on each sheet
Bring up 2 sides of foil so edges meet. Seal edges of the foil making a tight ½ inch fold; fold again allowing space for heat circulation and expansion. Fold other sides to seal in the same manner.
Place packets in the grill and roast over medium low heat for for 15-20 minutes rotating packet once until the pork is no longer pink, 160 degrees on an instant read thermometer.
Cut a large X across the top of each packet; carefully fold back the foil to allow steam to escape and serve.
Recipe and photo courtesy Betty Crocker
2 tbs butter
¼ cup onion diced
2 cloves garlic diced
1 tbs chili
¼ cup honey
¼ cup apple vinegar
¼ cup Worcestershire sauce
2 cups Water
In a saucepan under low heat melt the butter, then add the onions and cooked until soft and translucent. Add the garlic, cook for one minute and the chili honey, Worcester sauce, ketchup and mix until combined. Add the water, bring to a simmer and cook for half an hour.
Makes 1 pint
barbeque sauce can also be used for chicken