This recipe scored high marks in the barbecued seafood category of the Maryland State BBQ Championship.

Porkitects’ Thai Banana Sauce

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3 tablespoons shredded coconut

3 teaspoons sesame seeds

3 bananas

1/4 cup sweet butter

1 tablespoon fresh grated ginger root

grated rind of 1 orange

1/4 cup sugar

2 tablespoons fresh lime juice

3 tablespoons Cointreau

lime slices, to decorate

Heat a small nonstick skillet until hot. Add the coconut and cook, stirring constantly for about 1 minute, until lightly colored. Remove from skillet and allow to cool.

Repeat process with sesame seeds. Peel and slice the bananas lengthwise (and halve if they are very large).

Place butter, ginger, orange rind, sugar and lime juice in Reynolds hot bag. Place hot bag on grill until mixture becomes hot and bubbly. Add bananas cut-side down into the mixture and seal bag. Return to grill for about 2 minutes, flip the bag and cook another 2 minutes.

Open bag, pour in Cointreau and flambe. Transfer to blender and liquefy. Sprinkle with coconut and sesame seeds. Garnish with lime slices.

Serves six.