BBQ Pork Skewers

3-5 lbs Country Style Spare Ribs, boneless

1/2 C Italian Salad Dressing, more or less

1/2 C Soy Sauce, more or less

BBQ Sauce

If using bamboo skewers, soak skewers in warm water for about an hour. Using sharp knife, carefully cut meat into 1" thick strips. Place sliced meat in gallon size Ziploc bag or container. Mix together equal parts Italian Dressing and Soy Sauce. I usually start with 1/2 C of each and add more of each if needed. You want enough of the marinade to cover meat. Let meat soak about 20-30 minutes or longer in fridge if desired. Thread meat onto skewers, doubling up on the smaller pieces. Place meat on grill over med-high heat and brush with remaining marinade, turning a few times. During the last few minutes of grilling, I like to brush on the BBQ sauce and grill a little more on each side.

tip: Even though the meat is on skewers, I still turn the meat with tongs, as bamboo skewers may break when handled while warm.

Grilled Bacon Wrapped Scallops

I had a Cookout a few weekends ago and my BIL brought bacon wrapped scallops. They were delish. Ever since, I've wanted them again, as has my middle child. Well, Target just happen to have JUMBO scallops on sale in time for Memorial Day, so I picked up some for myself. I added my own basting "sauce" (?) and voila! Yumm-o on Memorial Day!

24-30 Jumbo Scallops
1/2 lb sliced bacon (I like the thin sliced for grilling)
1 stick butter
2 Tbsp minced garlic
2 Tbsp parsley flakes
1/4 tsp salt

If using bamboo skewers , soak in warm water for at least 30 minutes. Cut bacon strips in half, wrap around scallop and secure onto skewer. Continue until all scallops are secure. Melt butter and spices; brush onto both sides of skewers. Grill over Med-Low heat, turning occasionally, until desired doneness.

**Note: I used the same butter mixture for shrimp skewers too.