Episode 032 continues the What We’re Grilling series, where Taryn discusses recipes she and her family have grilled over the last couple of weeks to give you some meal inspiration. This episode provides a bit of a twist as it looks at what YOU’RE grilling instead! Taryn sees what recipes were the most popular on her recipe website, Hot Pan Kitchen, over Labor Day weekend, and goes over the top 3 grilling recipes. There’s a steak recipe, a pork recipe, and a grilled vegetable. Listen in to hear what people were grilling for their families over the long weekend!
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RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
Transcript
Taryn Solie: Hello grillers! Welcome to another What We’re Grilling episode. I am your host, Taryn Solie, and I am here to give you some grilling inspiration. These What We’re Grilling episodes are meant to be short and sweet, coming out about every 2 weeks. I go over some of the foods that my family and I have grilled that we’ve liked – some of what I mention will just be general meal ideas, and for others I’ll go into more detail to give you a sense of how to grill it. The goal is to give you some ideas for what to cook for your family and friends.
Today we’re going to talk about Labor Day grilling, except there’s a bit of a twist to it. I was out of town for a family wedding over Labor Day weekend so I’m actually going to talk about what you guys were grilling! I took a look at my website, Hot Pan Kitchen, and saw what some of the top grilling recipes were over the weekend and those are the recipes I’m going to discuss today. I’ll go over how I make these recipes and then if anything sounds like something your family would love you can follow the links in the show notes page to see the full recipe as well as step by step pictures for how to make it.
The first recipe I’m going to talk about is my smoked pork chops. My recipe is for boneless pork chops, and I love this recipe because it uses a brine to really keep the pork chops juicy. Normally I favor a dry brine but pork chops are pretty small and a wet brine will also work. I use a combination of apple juice and water, plus kosher salt, for this brine the stick the pork chops in it for 1 to 1.5 hours.
Next I take the pork chops out and dry them off with a paper towel, then rub some oil on them. Then I’ll mix up a spice rub of smoked paprika, garlic powder, onion powder, and kosher salt and coat the chops in the rub. They’ll cook on my Traeger at 225 degrees F until the internal temperature reaches 145 degrees F – depending on the thickness of your pork chops this could take 45 minutes or over an hour and a half. Once they’re done, pull them off and serve them with some grilled veggies or coleslaw – or both! Really delicious.
The second recipe that was popular this past weekend was my grilled corn on the cob. I like to grill it without the husk so I can get some of that char on the corn kernels. I remove the husk and the silk, which are all those little stingy things inside the husk, and snap off the end of the corn. Of course you can also by pre-shucked corn if you want to save a little time and effort. Then you throw them on a 400 degree F grill and cook them for 4 minutes a side. I realize they’re round so corn don’t really have sides, but I rotate them 3 times so it’s kind of like cooking on 4 sides.
If you want you can top the corn with some melted butter (or coconut oil if you’re dairy free) and a little spice like some smoked paprika, but more often than not I just eat the corn plain. If you have really good, sweet corn it really doesn’t need anything on it. Of course you can always grill it then cut the kernels off the cob and use it in a salad – that’s really good too.
The last recipe, and the most popular one over the weekend, is my smoked skirt steak. I use a citrusy marinade for the steak, made up of lime juice, oil, coconut aminos, ground cumin and coriander, chili powder, kosher salt, and garlic. I let it marinate for 2 hours then take it out of the fridge to come up in temperature a bit before putting it on my Traeger. I let it smoke at 225 degrees F until it reaches an internal temperature of 115 degrees F, then I turn the temperature up to 450 degrees F and grill it another 2 to 3 minutes on each side until the internal temperature of the steak reaches 140 degrees F. But this method is called reverse sear and I love the way the steak tastes from this.
You’ll want to rest the steak for a couple of minutes before cutting into it, then you can serve it on it’s own or eat it in tacos, fajitas, in a burrito bowl, or on top of a big salad. There are lots of different options.
And there you go – the top three recipes on my recipe website over Labor Day weekend! I’m going to put links to the recipes I’ve mentioned on the show notes page – to get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this episode, I would love it if you would subscribe to the show on whatever platform you listen to podcasts on. I’ve got some changes coming for Season 2 (teaser alert) and I’d hate for you to miss out on what’s next!
That’s it for today, thank you so much for listening, and until next time, keep grilling like a mother.
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