For more information on Chef Walter Staib for Dietz and Watson, simply click on this link.

Char Siu Pork Chops
A recipe by Walter Staib

Serves 6

1 package Dietz & Watson© Boneless Smoked Pork Chops
1 jar Char Siu sauce
1 tablespoon fresh ginger, minced
1 tablespoon fresh lemongrass, minced
1 clove garlic, minced
2 tablespoons rice wine vinegar
1 teaspoon red pepper flakes

1. Prepare a grill and lower temperature or wait until coals are medium heat.
2. Heat pork chops over medium heat until seared and hot.
3. Meanwhile, combine char siu sauce with ginger, lemongrass, garlic and vinegar and red pepper flakes in a glass bowl. Brush pork chops with sauce and cook for an additional 2 minutes until sauce is warmed through. Serve hot with additional sauce on the side for dipping.

Chef’s Note: If you want to save time, use prechopped herbs available at the grocery store sold in the produce section in plastic tubes.

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Fillets on the Grill
A recipe by Walter Staib

Serves 6
1 pound Dietz & Watson® Top Round London Broil Roast Beef, sliced very thick
Barbeque sauce (Recipe to follow)

1. Prepare grill to high heat.
3. Place London Broil Roast Beef on grill and baste with barbecue sauce.
4. Grill fillets until they are hot and have grill marks. Baste again with sauce and serve hot.

Barbeque Sauce
12 ounces barbecue sauce (Your favorite brand)
4 teaspoons Dietz & Watson® horseradish
2 teaspoons honey
2 dashes hot pepper sauce
1 pinch red pepper flakes

1. In a small bowl or glass, whisk together the barbeque sauce, honey, hot pepper sauce, red pepper flakes & horseradish.