Remove excess fat from steak.
Wash in cold water and pat dry with paper towels.
Rub olive-oil on meat and use your favorite dry rub
lightly.
Place on 375 degree preheated grill; turn every 8 to
10 minutes.
Generally takes 25 to 30 minutes (don’t over cook).
Remove from grill and splash on HogWine and then serve.
Wash in cold water and pat dry with paper towels.
Rub olive-oil on fish and use your favorite dry rub lightly.
Place on 350 degree preheated grill for less than 5 minutes (may also be cooked in oven).
Place on aluminum foil on top rack of grill for 3 minutes while basting in HogWine.
Remove from grill and serve.
Remove membrane and excess fat from tenderloin.
Wash in cold water and pat dry with paper towels.
Rub olive-oil on meat and use your favorite dry rub
lightly.
Place on 375 degree preheated grill; turn every 8 to
10 minutes.
Generally takes 25 to 30 minutes (don’t over cook).
Remove from grill and cut with electric knife in
quarter inch with slices.
Immerse in HogWine for 1 minute and then serve
(use HogWine generously).
Wash in cold water and pat dry with paper towels.
Lightly season with salt and pepper.
Place on 375 degree preheated grill; turn every 10 to 12 minutes.
Generally takes 25 to 30 minutes (don’t over cook).
Remove from grill.
Immerse in HogWine for 1 minute and then serve (use HogWine generously).
Wash in cold water and pat dry with paper towels.
Remove stems and place Portabella mushrooms upside down.
Pour 2 tablespoons of HogWine into mushroom
cavity.
Bake in 350 degree preheated oven until
mushroom is sauce (approximately 15 minutes).
If desired, slice prior serving.
