Cooking with Britt

Fire... Up the Grill

By Britt Allgood

Summer is here and with it comes grilling season! I’m hoping by now you’ve done a ‘spring check-up’ on your grill and thorough cleaning. No telling what bugs and little critters have visited the grill over the winter!

The type of grill you have will dictate your level of checkup required. Charcoal grills (traditional, hibachis, and the like) typically only require a thorough cleaning of the firebox. Remember to clean the grill surface and make sure the vents are working. Gas grills need a little more work. You will need to check the heat shields and burners, replace the striker battery and make sure your propane tank is full and turned on. A trip to your local hardware store may be in order but fortunately, a lot of the parts are generic.

Once your grill is all set, it’s time to decide on your menu. I’ve grilled everything from pizza to peaches, steaks, pork chops, and fish. I even grilled an avocado once and it was honestly delicious. The trick is all in the prep and knowing the heat of your grill. Nothing beats the flavor of grilled foods and it gives me a chance to get outside and enjoy the weather. A bonus is grilling means I am not heating the kitchen range and consequently half the house.

Grilling, especially on the weekend, is also a way to prepare meals for the rest of the week. While you have that grill hot, you might as well cook some chicken, burgers, or brats for a quick weeknight meal. You can also add a lot of flavor by marinating meats ahead of time. Veggies are a bit different. I like to lightly season mine with salt, pepper, or some fresh herbs such as rosemary - you can also add garlic. Remember, when preparing the veggies, cut them to the same

I recently tried a new recipe for grilled pork chops that I’m going to share today. I accompanied it with a delicious pearled barley salad that I made ahead of time and paired with grilled summer veggies. Hope you have a great summer and a successful grill season. Live, laugh, love, and eat well!

Easy Grilled Pork Chops

Courtesy of Sunny Anderson on Cooking for Real

Serves 4

15 minutes active time; 1-hour inactive time (marinating)

Ingredients:

¼ cup honey

2 TBSP vegetable or olive oil

1 TBSP apple cider vinegar

1 tsp ground cumin

½ tsp red pepper flakes

8 – ½ inch thick bone-in pork chops about 3oz each

Salt and freshly ground black pepper

Prepare the marinade by whisking together the honey, oil, vinegar, cumin, and red pepper flakes.

Season the chops on both sides with a sprinkle of salt and freshly ground black pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for one hour.

Heat a grill or grill pan over medium heat. Remove the chops from the bag and place them on the heated grill. Cook for about four minutes or until the chop is released from the grill. Flip and cook for about another three minutes. If cooking in a grill pan, cook in batches – do not overcrowd your pan and steam the chops.

If you want to give them a little extra zing, lightly sprinkle with fresh lemon juice and enjoy.

Pearled Barley Salad with Apples, Pomegranate Seeds, & Pine Nuts

1/3 cup pine nuts (about 3 oz)

¼ cup plus 2 TBSP extra virgin olive oil

3 TBSP White Wine Vinegar

1 small shallot, minced (can substitute red onion but it is much stronger in flavor)

Salt and pepper

4 cups thyme-scented pearled barley (see note below), cooled

1 large tart apple like Honeycrisp, cored and cut into ½ inch pieces

½ cup pomegranate seeds (about ½ of a large pomegranate)

½ cup chopped flat-leaf parsley

Preheat the oven to 350°F while the barley is cooking. Place the pine nuts on a cookie sheet and roast in the oven for about five to six minutes, then allow them to cool.

In a bowl, whisk together the oil, vinegar, and a shallot. Season with salt and pepper. Add the remaining ingredients and toss them together.

This dish can be made a day ahead and refrigerated. Allow warming to room temperature before serving.

Note: Pearled barley cooks similar to rice and other grains. It requires about 1 cup barley to 2 cups water and yields 2 cups cooked. I don’t