Whoa back up the truck to teriyaki yumminess! We both loved the heck out Moore’s Asian Teriyaki wing sauce. Though the bottle says you can use the sauce on anything from vegetables to stir-fry to whatever, the sauce was amazing on wings. Not overly sweet as teriyaki sauce can sometimes be. Not overloaded with soy sauce or ginger. Just flat-out perfect teriyaki flavors.
I made sure to not overly sauce my wings. Some places you buy wings at like to bury their wings in sauce, usually to hide skimpy thin wings. Not me. I use the big wings and I want to taste the wings too, not just the sauce. Also try Moore’s Creamy Ranch or Blue Cheese wings.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes.
Moore's Asian Teriyaki Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 -8 servings
This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.
I’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.
Also try my super-crazy-good pork burgers.
Hawaiian Pork Burger
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 4 servings
- 1 pound ground pork
- 1/4 cup minced green onion green parts only
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- Pinch freshly ground black pepper
- Vegetable oil
- 4 pineapple rings
- 1/4 cup BBQ sauce
- 4 burger buns
- 4 green leaf lettuce leaves
- 4 slices smoked ham sandwich meat
In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
Fire up your grill. Clean the grates well.
Lightly oil the outsides of the patties. Not much, just a bit so they don't stick.
Grill the patties on one side for 5 minutes.
Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren't used to pink pork even though it's fine to consume.
Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
Remove the patties and let rest for 5 minutes.
Meanwhile, toast your buns if desired.
Assemble the burgers by brushing BBQ sauce on the inside of the buns.
Top the bottom bun with the ham, followed by the lettuce and pineapple.
Add the pork burger and serve.
I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.I used bell pepper, onion and zucchini when I made Asian grilled vegetables, but really you can use any vegetables you can find as long as they all have the about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients.
Also check out my broccoli in Hoison sauce, made on the grill too but just as easy on the stovetop.
Asian Grilled Vegetables
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 4 -6 servings
- 1 red bell pepper cut into squares
- 1 onion quartered and separated
- 3 zucchini cut into 1/2" slices
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flake
Fire up your grill for indirect cooking.
Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often,
Transfer ingredients to a grill basket. If you don't have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.