Barbecue Index

• Barbecue Aussie Meatloaf 
• Barbecue Baked Beef Ribs
• Barbecue Chicken Wings
• Barbecue Chile Marinated Pok  Spareribs
• Barbecue Dry Rub
• Barbecue Flank Steak
• Barbecue Pork Roast
• Beef Brisket with Barbecue Sauce
•  Beer Barbecued Flank Steaks
• Barbecue Rum Ribs
• Barbecue Salmon
• Barbecue Sauce(s)
• Barbecue Short Ribs
• Barbecue Tuna Burgers
• Cajun Barbecue Shrimp
• Caribean Chicken
• Char-Broiled Duck Breast
• Char-Broiled Rib Eyes
• Cha Shu (Chinese Barbecued Pork Strips)
• Cha Siu  (Chinese Barbecue Pork)
• Char-Broiled Shrimp
• Char Siew (Barbeque Pork)
• Cha Siu Bow (Barbecued Pork Bun)
• Chili Barbecued Beef
• Chili-Basted Barbecue Chicken
• Hickory Smoked Barbecue Ribs
• Sliced Barbecue Beef
  

ngredients
 
2 Tablespoon MUSTARD, DRY
1/2 Teaspoon SALT
1/4 Teaspoon PEPPER
1/4 Cup BROWN SUGAR, PACKED
2 Tablespoon SOY SAUCE
2 Tablespoon OLIVE OIL
1 GARLIC CLOVE, CHOPPED
1/3 Cup LEMON JUICE
2 FLANK STEAKS
 
Directions:
 
WHISK TOGETHER FIRST 8 INGREDIENT IN BOWL TO MAKE BASTING SAUCE PLACE FLANK
STEAKS IN SHALLOW PAN (FLANK STEAKS ARE BEST IF THEY ARE TENDERIZED FIRST).

POUR SAUCE OVER STEAKS COVERING THEM WELL COVER AND REFRIGERATE FOR AT LEAST
2 HRS REMOVE STEAKS FROM BASTING SAUCE AND COOK THEM OVER GRILL FOR ABOUT

3-5 MIN PER SIDE BASTE WITH ADDITIONAL SAUCE AS DESIRED
Servings: 6

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