Jai’s Galliano Grillades

Prep Time: 10 minutes (not including butcher’s time to slice meat)

Cook Time: 8-10 minutes per batch (as many as you can fit on grill at one time)

Serving Size: 24-30 

2 Boston Butts (have butcher freeze and thin cut into 1/8 inch slices)

Tony’s or any other Creole seasoning;

Garlic Powder

Barbecue Sauce (Sweet Baby Ray’s if available)

Marinade: 1 lg. bottle Wishbone Italian Dressing 

                    1 bottle Lea&Perrins Worcestershire Sauce

                    1 cup of Honey

Pour Marinade (pre-combined) over thawed meat and lightly season both sides of slices with seasoning and garlic powder.

Place in Ziploc bag and refrigerate 12-24 hrs (best to do over night).

Pre-heat grill then turn down heat to low (Gas preferred over charcoal to aide in flame control needed due to flare ups from dripping grease).

Turn meat with tongs about every 30-60 seconds for 5 min.

Lightly baste with BBQ sauce on each side and continue on low heat only long enough to caramelize sauce.

Recommended: serve on French Bread.

Submitted By: Jai Bourg, EMT-Basic

Louisiana, USA