SAVE $1.00 NOW
recipes recipes

Bring #MooreFlavor to Backyard Barbecues

Bring #MooreFlavor to Backyard Barbecues
Moore’s ever-expanding line of marinades and sauces is essential to throwing the best backyard barbecue in the neighborhood. From our hickory-flavored Original Marinade to our new line of hot sauces, we have plenty of flavor choices and recipes for your grilling and barbecue needs. 
To gear up for Memorial Day and the remaining summer season, we’ve rounded up a few ways to bring #MooreFlavor to your next backyard barbecue. Be sure to tag us on social media when you post a photo of your meal made with #MooreFlavor! Happy grilling!
1 1/4-pound ground beef
1/4 cup Moore's Original Marinade
1 small onion sliced
1 Tbsp. olive oil
salt and pepper
4 sliced Smoked Gouda
4 Hamburger Buns 
Desired toppings such as lettuce, tomato, avocado, Dijon mustard, etc.
  1. Mix ground beef with Moore's Original Marinade and shape into 4 large patties. 
  2. Sprinkle with salt and pepper.
  3. Chill for 30 minutes.
  4. Sauté onions in olive oil until golden brown and caramelized.  Set aside.
  5. Grill burgers over medium high heat on an outdoor grill or a grill pan. 
  6. Just before burgers finish cooking, top each patty with a slice of gouda cheese and allow to slightly melt.
  7. Top each burger with the onion mixture then serve on hamburger buns with desired toppings.
Sweet Heat Moore's Porterhouse Pork Chops
4 Porterhouse (bone-in loin) pork chops about 3/4 in. thick
2 tbsp. olive oil
2 tsp. Moore Buffalo Wing Sauce
1/2 tsp. salt
Zest of 1 large orange, grated
2 tsp. garlic, minced
1/3 c. honey
  1. Mix olive oil, Moore's Buffalo Wing Sauce, salt, orange zest and garlic in a small bowl.
  2. Spread over both sides of pork and marinade for 15-30 minutes.
  3. Heat grill to medium-high heat.
  4. Place pork chops on grill and turn every 4-5 minutes, internal temp should be 145 F - 160 F.
  5. Brush with honey the last 2 minutes.
½ cup Moore's Original Marinade
½ cup Worcestershire sauce
1 ⅓ cup Moore's Honey BBQ Sauce
16-oz Kraft Zesty Italian dressing, fat free
4 chicken wings, 4 thighs, 4 legs, 4 breasts
  1. Combine all liquids, reserving ⅓ cup of the BBQ sauce.
  2. Marinate the chicken pieces in marinade for 30 minutes.
  3. Remove chicken and discard marinade.
  4. Grill chicken on low to medium heat, turning often to ensure even cooking.
  5. Baste chicken with the remaining ⅓ cup BBQ sauce each time you turn, grill until done.
2 cups Moore's Original Marinade (reserve 1/2 cup)
¼ cup honey
¼ cup brown sugar
1 large rack of pork ribs
red pepper
  1. Preheat ½ of a grill. Marinade the ribs in Moore’s Marinade for 30 minutes.
  2. Drizzle honey evenly on the meat, and then sprinkle brown sugar over the honey (the honey makes the sugar stick).
  3. Add red pepper to taste.
  4. Make a pouch out of foil and place the ribs flat in the pouch.
  5. Pour the reserved marinade into the pouch and place the pouch on the grill, but not directly over the coals.
  6. Close the grill and let the ribs cook for 1 hour.
  7. Remove the ribs from the pouch and place them upside down on the grill until they are seared and brown.
  8. Turn over and cook for an additional 5 minutes.