Paul's Perfect Pork Loin

1 boneless pork loin, 4 to 5 pounds
1 clove garlic, crushed
1/2 teaspoon ground ginger
1/4 teaspoon rosemary
salt
fresh ground pepper
1/4 cup worchestershire sauce
1/2 cup barbeque sauce
2 cans warm beer

Rinse, trim and cut loin into approximately 15 steaks 3/4- to 1-inch thick. Sprinkle with garlic, ginger and rosemary. Salt and pepper to taste. Rub ingredients into meat. Let sit for 10 to 15 minutes, covered. Place loins into large, heavy-duty zip-lock storage bag or two smaller bags. Make sure there is room is bag for marinade mix.

Combine worcestershire sauce, barbecue sauce and beer. Stir and pour over meat, making sure meat is completely covered. If needed, add more beer. Close bag and seal, making sure to squeeze all air from bag as you close and making sure meat is covered with marinade. Marinate 24 to 36 hours in refrigerator, squeezing bag occasionally to distribute marinaade.

Remove meat and discard marinade. Sear and grill on medium-high heat to your preference, approximately 7 to 12 minutes per side, turning frequently to prevent burning. Baste with beer while cooking to prevent flare-ups. Pepper to taste.

Garnish with lemon wedges and serve directly from grill with rice and fresh tossed salad. Serves 8 to 12.
-Courtesy of Paul Highbarger, Halfway