Cleaned the gas grill yesterday and got it looking really nice.
Felt it was time for a bit of mixed grill in the evening.
Had some nice bone-in pork chops in the freezer.
I actually prefer to keep the bone in my cuts of meat.
To keep track of the meat, we have our pork temperature guide.
I think it gives the meat better flavor and more dimension.
I also had a package of pork slices (stekfläsk) to grill.
The problem with pork is that it sizzles and splatters all over the kitchen.
That’s why it’s perfect to do it on the grill.
So how do you cook pork on the grill, you ask?
If you have a gas grill with a warming rack, you simply take off the grill grate.
Hang the pork in pieces on a metal skewer and simply hang it up on the warming rack.
Place a pan underneath to catch all the fat that drips down.
I also took the chance to harvest some chilies from my plants.
Haven’t had much ripe fruit yet, but a few came in.
A few Superchili F1 (Basket of Fire) and a few jalapenos.
Chopped bell pepper, the chilies, garlic, mushrooms.
I sautéed this in a cast iron pan on the side burner.
At the same time I grilled whole vine tomatoes until they were really soft, then crushed them and mixed them into the sauté.
Very tasty and incredibly hot, which I like.
I can really recommend a cast iron pan to anyone who wants to cook several dishes on the grill.
It works just as well on a kettle grill as on a gas grill.
Handy if you want to sauté some vegetables or other things while you grill.
I also halved two ears of corn and left them on for the whole grilling session, cut side down.
This is to keep the corn from burning.
The chops got only salt and pepper.
Then I made my own glaze from:
a jar of baby food, pear and mango
Sweet Baby Ray’s BBQ sauce
Chipotle chili
It’s not harder than that to put together a really fruity, good glaze with a bit of heat.
Brush this on toward the end of grilling.
With this I served a pasta salad with pesto and arugula.
