Finally, the heat wave has broken. A week straight in the 90's topped off by 3 consecutive days in the 100's, it's difficult to enjoy any type of outdoor activity in those temps. My man skillethead has all the details of how unusual this weather pattern is. It's currently 78F with a pleasant, cooling wind off the lake. I think I'll celebrate this welcome outdoor comfort by grilling up some thick, bone-in pork chops tonight. It's so cool we might actually get back in the kitchen to make dinner this week- I got a sheet pan of halved, salted grape tomatoes that have been sitting in the sun since 7AM. I'm thinking pasta with sun-dried tomatoes, garlic, capers, chili flake, basil right out the garden, and a generous grating of parmigiano reggiano.
It might have been 103F outside yesterday, yet I was still happy to spend 6 hours with these St. Louis-style baby back ribs. The rub and cooking style were the same as these ribs, yet this batch used a standard bbq sauce. Rub em, rest em, grill em, smoke em, then sauce em up and broil-glaze em. Finger-licking good!
I'd like to say this recipe was somehow inspired by the 4th of July and America's independence from those pesky Brits, but pineapple was on sale. Freshly cut pineapple is sooooo good, and throwing a few slices on the grill is really delicious. It's sort of like a ham-and-pineapple pizza, but with pork and bbq sauce as a burger.
Hawaiian Pork Burgers
1 lb ground pork
1/4 C green onion, minced (green part only)
1/2 ts ground ginger
1/8 ts ground allspice
1/2 ts kosher salt
1/4 ts freshly cracked black pepper
4 freshly cut pineapple rings, can substitute canned if needed
1/4 C of bbq sauce
thinly sliced red onion
In a medium mixing bowl combine the pork, onion, ginger, allspice, salt and pepper. Combine well, but gently as to not press to firmly, into 4 burger patties. Smear a 1/2 TB of bbq sauce of each side, place in the fridge as you heat up the grill.
Fire up the outdoor cooker to medium high. Once heated, cook the burgers for 6 minutes on the first side and about 4 minutes on the second, until the internal temp reaches 160F. While the burgers rest for a few minutes, grill the pineapple rings for 2 minutes on each side, until you have nice grill marks. Toast your buns if you like em like that. Assemble the burger on the bottom bun, top with some very thinly sliced red onion, maybe a bit of the bbq sauce, then a slice of pineapple. Eats well with corn on the cob (picked that morning!) and baked beans.
It's shit like this that make ordinary hillbillies millionaires, similar to becoming rich off making duck calls. My jealousy for the inventor of the DOUBLEUP is respectful, I wish I had a couple but I didn't buy any. I'll go online and make by embarrassing purchases like everyone else.