2 1/2 pounds boneless pork loin roast
1 cup Pure Maple Syrup
4 Tbsp. prepared dijon-style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
salt to taste
ground black pepper to taste
8 oz. Anderson’s Pure Maple Syrup
6 oz. Crystal hot sauce
2 1/4 oz minced garlic
1/4 cup salted butter
1/8 cup brown sugar
Melt the stick of butter in a sauce pan over medium heat. Add the Anderson’s Pure Maple Syrup, Crystal, minced garlic and brown sugar; bring to a boil.
Serve over your favorite chicken. Our favorite: grilled boneless-skinless chicken breasts, or use as a sauce for chicken wings.
– Submitted by Sam Banks, AMFMEnergy.com
1/4 cup maple syrup
8 slices center-cut bacon
2 large bananas
1 tsp. chili powder
Preheat gas grill to medium heat. Spray grill grates with cooking spray or lightly oil.
Pour maple syrup into shallow dish.
Place bacon onto a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on HIGH for 1 minute or until bacon just barely begins to cook, but is still pliable and not crisp.
Sprinkle peeled bananas with chili powder (can use more or less to taste). Cut each banana into four roughly equal pieces. Roll each piece in maple syrup and wrap in one slice of bacon. Secure with toothpick.
Grill on medium heat for 5 to 8 minutes or until bacon is nicely browned and crisp, turning occasionally.
Take strips of regular cut bacon and create a basket weave the approximate size to wrap a 1 pound (or whatever size you have) tube of breakfast sausage (like Jimmy Dean’s). Sprinkle your favorite rub on the bacon and place the roll of sausage at the bottom end of the weave. Roll the sausage and the bacon up to create a tightly wrapped loaf.
Place in the smoker at around 250-275°F. Cook until the bacon is almost done to your liking. Start glazing the “Fatty” at this point with Anderson’s Pure Maple Syrup. Keep glazing every so often until the bacon is as crispy as you want and the internal temperature of the sausage is at least 165 degrees. Pull at this point and let rest for a few minutes. Slice and serve.
Goes good with biscuits or english muffins.
– Submitted by John Sayut
1/4 cup apple cider vinegar
1/4 cup water
1 tsp. salt
1/4 cup fresh lemon juice
2 Tbsp. Olive oil
1 cup finely chopped onion
2 tsp. grated lemon zest
1/4 Tsp. cayenne pepper
1 cup Anderson’s Maple Syrup
1/4 tsp. Tabasco sauce
1/4 cup packed brown sugar
1 cup ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. minced garlic
Combine all ingredients in a sauce pan. Bring to a boil, reduce heat and simmer 20 minutes, cool.
Pour mixture into container of an electric blender or processor, process until smooth.
– Submitted by Jeff Brantley
Split and de-seed jalapeno peppers, fill with a mixture of cream cheese, shredded colby jack cheese, a bit of Tony Cachere’s Cajun seasoning, and a spoonful of Anderson’s Pure Maple Syrup.
Mix the above ingredients and scoop into pepper halves. Wrap peppers with bacon slice that has been rubbed with Anderson’s Pure Maple Syrup and secure with toothpick.
Grill over medium heat (around 275-300°F) for 30 to 40 minutes or until bacon is cooked.
– Submitted by Andy Strasser
1/4 cup Anderson’s Pure Maple Sugar
1/4 cup brown sugar
1/4 cup sea salt
1 Tbsp. black pepper
1 Tbsp. sweet smoked paprika
1 tsp. dry hot mustard
1 tsp. dried basil
1/4 tsp. cayenne pepper
Set your Rec Tec Grill using a mix of Hickory and Maple Wood Pellets to 375°F. In a large salad bowl toss 3 lbs. chicken wings with your favorite rub (recipe above), enough to coat lightly (most of the flavor will come from the maple syrup during cooking.
In a disposable lasagna pan, put 2 to 3 cups of Anderson’s Pure Maple Syrup + 1 to 2 Tbsp. of your favorite hot sauce (I use Frank’s Red Hot) and a half stick of melted butter. Place wings in Maple Syrup mixture in lasagna pan.
Transfer lasagna pan (uncovered) to preheated Rec Tec grill for approx. 1 hour, tossing wings occasionally. Bring the temperature up to 400-425°F at the half hour mark, as it will give you a thicker glaze on the wings. Sauce will darken, thicken and stick to wings during cooking.
– Submitted by Joseph Drader
2- 4 oz. salmon steaks
1 cup maple syrup
1 inch piece fresh ginger
1 1/2 tsp. rice vinegar
4 oz. Udon noodles
1 Tbsp. sesame oil
2 radishes, thinly sliced
4 scallions, thinly sliced
Half cucumber, seeds removed, thinly sliced
1 Tbsp. sesame seeds
Prepare glaze: Maple syrup, fresh ginger, peeled & cut in half, rice vinegar. Simmer syrup with ginger pieces until reduced to 1/2 cup. Discard ginger pieces, mix in vinegar. Set aside to cool, reserve half of glaze.
Prepare Udon noodles: Boil 4 ounces noodles per package instructions. Drain and rinse with cool water, set aside.
Prepare salmon: Heat grill to medium high heat. When coals are ready, wipe grate with a cloth dunked in veggie oil. Place two 4 ounce salmon steaks on grill and grill 5 minutes, baste with maple syrup glaze, flip and grill for 3 more minutes. Baste top with glaze.
Prepare salad: Toss Udon noodles with sesame oil, gently toss radish, scallion, and cucumber with noodles. Divide onto 2 plates, salmon steaks go on top. Sprinkle sesame seeds on salmon steaks. Serve reserved maple syrup glaze for guests to drizzle on their salad.