It’s nearing the Memorial Day holiday and that means grilling season is officially here. So fill up the propane tank or buy a new bag of charcoal and get your flame on.
There’s really nothing you can’t cook on the grill, but plenty of people never get past the basics.
For some inspiration, consider the new book by James Beard-winning authors Cheryl and Bill Jamison, 100 Grilling Recipes You Can’t Live Without: A Lifelong Companion ($16.95, softcover, Harvard Common Press).
The book is packed with grilling advice and 100 tried and true recipes, like this one for dry-rubbed pork chops on the grill.
Church Picnic Pork Chops 2 tablespoons sweet paprika 1 tablespoon coarse salt 1 tablespoon chipotle
powder 1 tablespoon ground dried
mild to medium-hot
red chile, such as New
Mexican, ancho or pasilla,
or a combination of these
chiles 1 teaspoon ground cumin ¾ teaspoon sugar 4 bone-in center-cut pork
chops (¾-inch thick) Vegetable oil spray Barbecue sauce, optional In a small bowl, combine the paprika, salt, chipotle and chile powders, cumin and sugar. Coat the chops with spice mixture, place them in a zip-close plastic bag, and refrigerate 2 to 8 hours.
Prepare grill for medium heat.
Meanwhile, remove the chops from the refrigerator and let them sit at room temperature for 20 minutes.
Spritz the chops with oil and transfer them to the grill.
Grill, uncovered, 20 to 23 minutes, turning three times while cooking. Rotate the chops a half turn each time for crisscross grill marks.
The chops are done when the internal temperature reaches at least 145 degrees. Let stand 5 minutes before serving with barbecue sauce on the side, if desired.
Makes 4 servings.
Food, Pages 32 on 05/22/2013