In a saucepan combine all sauce ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour or until sauce is slightly thickened, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks. Let the chops sit at room temperature for 20 to 30 minutes before grilling. Separate and set aside about half of the sauce for basting the chops (the remaining sauce will be warmed for service).

Brush each chop on both sides with some sauce and grill over direct medium heat until cooked to desired doneness, 8 to 10 minutes for medium rare, turning and basting with the sauce once. Warm the remaining sauce and serve with the chops.

Makes 4 servings
© 1998 Weber-Stephen Products Co. Recipe from www.weber.com®. Used with permission.

Cut roast into 6 equal portions (approximately 10-14 oz each). Mix the BBQ rub and chili powder together. Lightly dust each steak with kosher salt. Liberally dust each steak with the spice mixture (make sure that you press the mixture into the meat).

Place steaks on the grill over direct heat and mark each side for 2 minutes. Move the steaks to medium indirect heat and continue to cook until desired temperature is reached. Serve with onion rings and Cowboy Black Beans.

Makes 4 servings

© 2007 Weber Grill Restaurant

In a heavy bottom pot, heat olive oil. Add garlic onions and oregano. Sauté on medium heat until onions are translucent. Add white wine and reduce until almost dry. Add remaining ingredients except beans and simmer for 15 minutes. Add beans and return to a simmer, remove from heat and serve.

Note: feel free to add additional stock or water for desired consistency.

Makes 4 servings

© 2007 Weber Grill Restaurant