El­e­vate Your Sum­mer Grilling

The Oakdale Leader - - NEIGHBORHOOD VALUES -

W eek­end bar­be­cues, birthday cel­e­bra­tions and fam­ily re­unions are in full swing, so up your grill game from ba­sic to bold with a few ideas to leave your guests want­ing more. Step out­side your com­fort zone and cre­ate some “wow-wor­thy” dishes with big fla­vors with these recipes from McCormick and chef Roger Mook­ing from Cook­ing Chan­nel’s “Man, Fire, Food.” Get started with these ideas: Once ribs are grilled un­til ten­der, use a sharp knife to care­fully slit skin on the back of each rib for eas­ier bone re­moval. Make a gi­ant cheese-stuffed burger by lin­ing a 9-inch round cake pan with foil. Add in half of the ground beef fol­lowed by a cheese layer. Top with re­main­ing ground beef and shake on sea­son­ing for max­i­mum fla­vor. Brine pork chops in the re­frig­er­a­tor for 8-10 hours be­fore grilling to in­fuse with fla­vor and help make ten­der and juicy. Top with caramelized ap­ples cooked in a cast-iron skil­let. Find more sum­mer recipes and tips at Gril­lYourBest.com. Smoke­house Maple-Brined Pork Chops Serv­ings: 4 1/3 cup sea salt 1/4 cup, plus 2 ta­ble­spoons and pinch, McCormick Grill

Mates Smoke­house Maple Sea­son­ing 1/2 cup packed light brown sugar, di­vided 8 cups wa­ter, di­vided 4 bone-in cen­ter-cut pork chops (3/4-inch thick, about

2 1/2-2 3/4 pounds to­tal) veg­etable oil 1 le­mon, cut in half 3 ta­ble­spoons un­salted but­ter 2 Granny Smith ap­ples, each peeled, cored and cut into

six wedges 1 ta­ble­spoon finely chopped fresh chives (op­tional) In medium saucepan, whisk salt, 1/4 cup sea­son­ing, 1/4 cup sugar and 4 cups wa­ter. Bring to sim­mer, whisk­ing constantly, un­til salt and sugar dis­solve. Pour in re­main­ing wa­ter and mix thor­oughly. Trans­fer brine to large con­tainer with lid and cool to room tem­per­a­ture. Add pork chops to brine. Cover and re­frig­er­ate 8-10 hours. Heat grill to medium-high heat. Re­move pork chops from brine and pat dry with pa­per tow­els. Brush lightly with oil. Sea­son both sides of pork with 2 ta­ble­spoons sea­son­ing.

Grill un­til bot­tom side of pork chops are well marked and charred, 7-9 min­utes. Flip and grill 4-6 min­utes, or un­til cooked through and in­ter­nal tem­per­a­ture reg­is­ters 145 F. Let rest un­der tented foil.

Place large cast-iron skil­let on grill. Juice one le­mon half into small bowl. Add 1 tea­spoon le­mon juice and re­main­ing sugar to skil­let and stir with heat­proof spat­ula un­til mix­ture re­sem­bles wet sand. Cook with grill open, stir­ring fre­quently, un­til sugar melts and deep­ens to am­ber, about 8 min­utes. Add but­ter and stir un­til melted. Once foam sub­sides, add ap­ples. Close grill and cook, stir­ring gen­tly to coat ap­ples in caramel, un­til ap­ples are ten­der-crisp, about 8 min­utes. Re­move skil­let from heat and add re­main­ing le­mon juice and pinch of sea­son­ing; stir gen­tly.

Ar­range pork chops on plat­ter and top with ap­ples. Zest re­main­ing le­mon half over dish. Sprin­kle with chives, if de­sired.

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