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Pork Tenderloin with Limejuice & Beer Marinade

1/2-cup beer
1/3-cup limejuice
2-cloves garlic, minced
2-tbsp minced fresh parsley
1-tsp chili powder
1/2-tsp ground cumin
1/4-tsp ground coriander
1/4-tsp salt
1/4-tsp pepper
2-12oz pork tenderloins

In a large bowl, whisk together the beer, limejuice, garlic, parsley, chili powder, cumin, coriander, salt and pepper
Add pork; turn to coat
Cover and marinate in the fridge for 4 hours
Place pork on greased grill over medium-high heat
Brush with any remaining marinade
Close lid and grill turning occasionally until just a hint of pink remains inside, about 18-20 minutes
Transfer to a cutting board; tent with foil and let stand 5 minutes
Slice and serve

BBQ Pizza

Dough
1 1/4-cup warm water
1-tsp sugar
1-tbsp dry yeast
3-cups flour
5-tbsp oil, margarine, or shortening
1/2-tsp salt

Parchment paper
Vegetable oil
Your choice of toppings

This picture was taken with an old method of dressing the pizza right on the grill. We find it better to take the pizza right off the grill after the first side is done, dress with toppings and then put back on the grill

Prepare yeast in warm water
Let stand 5 min in large bowl,
Add flour & salt
Then add yeast mixture & oil
Mix together
In greased bowl form, into ball
Let rise in warm place until double in size (approx 1 hr)

Cut parchment into 2 squares slightly large enough for the pizza
Lightly oil the paper on one side
Place 1/2 of the dough on each piece of paper and roll to 12 inches round
Lightly oil the top of the dough
Fire up the grill on high for 5 minutes to heat thoroughly
Lower temp to medium before putting the pizza on
Lay dough on grill with paper side up
Gently peel off the paper
Grill for approximately 5 minutes or until crust is golden with nice grill marks
Flip dough onto a baking sheet with the cooked side up
Place your toppings on, not too many as it will weigh down the crust
Slide back onto grill
Close lid and cook for another 5-10 minutes or until cheese is melted

Will make 2 - 12 inch pizzas