This past month my family and I have spent a lot of time at
Bear Lake with our extended family.
I’ve said it before.
Ba Blah Blah.
Bear Lake…blah dee blah blah blah.
Life must be so glorious at “the lake”…
Hang in there my friends.
I have a reason for bringing it up to you today.
This is my brother in law Burke.
He is a Grilling Maestro Extraordinaire.
While we spent time together at the lake…
he gave me a lot of grilling tips.
Just look at all of that yummy food he’s firing up.
Instead of grilling meats,poultry and fish right on the grill bars, he puts down a layer of regular tin foil and coats it with olive oil. He then lays the meat down and cooks it over medium heat until the bottom is nice and golden brown, and the top is almost cooked through. Then he flips it over to allow the top side to sear.
The end result….tender, juicy, moist food. We cooked
twice while we were at the lake,
using Burke’s method and it indeed turned out FABULOUSLY.
He also showed me a fun way to cook vegetables
right on the grill along side the meat.
You don’t even have to put them on a skewer….hallelujah.
What a great idea!
I thought you might think so as well.
So, I made some yummy
Hawaiian-ish, Teriyaki-ish sauce and fired up the grill last night to give some pork chops a try.
Hope you love this dish as much as we did.
Thanks for the great tips, Burke!!!!!
Grilled Hawaiian Pork Chops
Time: 40 minutes
Yield: 4 servings
Recipe from Jamie Cooks It Up, inspired by Burke Gull
6 oz pineapple juice
1/3 C soy sauce
1/3 C rice vinegar
2/3 C brown sugar
1/4 C plus 2 T water
2 1/2 T corn starch
4 boneless pork chops, center cut
1 yellow onion
1 red pepper
1 small zucchini
Salt and Pepper
Please pardon this lame, red whisked picture….
1. Place all Hawaiian Sauce ingredients into a medium sized sauce pan and stir well. Bring the mixture to a boil over medium heat. It will thicken as it boils. Remove it from the heat and set it aside.
It would be a great idea at this point to turn on your grill so it is hot and ready.
2. Take two large pieces of tin foil and lay one on top of the other, in a plus sign shape. (A plus sign shape?!?!?!?!….what a classy and very special blog you are reading.)
3. Fold the foil up into a little bowl shape, with a flat center and sides that come up about 2 inches.
4. Chop your vegetables into small chunks, and place them in your tinfoil bowl.
5. Lay some tinfoil out on the grill…
carefully pour some olive oil onto the foil.
Pour some olive oil onto your vegetables as well.
6. Lay your chops onto the olive oil and lightly sprinkle with salt and pepper. Place your vegetable bowl on the grill as well. Turn the grill to medium high heat, and close the lid.
7. Turn your chops over when the underside is nice and golden brown and the pink is beginning to disappear from the top.
8. Pour some of the Hawaiian Sauce over the veggies…..
and then drizzle some over your meat. Let the meat cook through and veggies become crisp tender. Remove them from the grill and allow the meat to sit for 5 minutes before you cut into it. Serve over rice.