New Grill, New Blog

Maybe the new grill we finally purchased and assembled is part of the reason I decided to start this blog. I'm more inclined to think that the newness of the grill and having access to it now that the weather has finally turned for the better in Chicago has inspired me to think of more inspired dishes for my family to enjoy. There are so many things I've wanted to cook that would have required borrowing grills from neighbors these past few years, and that's always just a little awkward. (There's the fuel - how and when to replace a tank, and differences in how much brushing to do on the grilltop - everyone has a different standard, plus making sure that the grill is not in use when you need it - too much of a hassle; much easier to have one always at the ready).

So on Mothers' Day I cooked up a batch of chicken and pork, knowing that I would be leaving for the week. I chose to make things in bulk that would hold up well enough as leftovers while I was gone to save my wife the time-consuming part of most dinner prep; the protein part.

I cut up some pork loin - we buy large loins at Costco and I cut them into smaller roast-sized pieces for the freezer - taking my usual cuts down to 1-inch thick slabs, and I had them marinade in some olive oil, balsamic, apple cider vinegar, fennel seed, crushed red pepper, garlic, and various herbs. The goal was to create a flavor profile akin to an Italian sausage, but with a nice, lean cut of meat. I would have to be careful not to overcook those puppies, either, or the result would be sausage-flavored shoe leather. When pork is really lean, it is easy to destroy on the grill.

For the chicken, I decided to be more adventurous. I have been playing with different uses for Chinese five spice lately (acquired from a wonderful spice shop near my work), and this seemed like a great way to try something new. I have never grilled anything with this combo before. I opted to use some white peach balsamic I had around for this marinade along with a few other items (olive oil, salt and pepper, some herbs; nothing as unusual as the five spice).

I also decided to try my hand at grilling potatoes. I found inspiration from a couple of online sources, and one included using a mustard-based concoction to add flavor, as well as help keep the potatoes from sticking to the grill. My choice was to use both yellow and spicy brown prepared mustard, some wasabi mayo (thank you, Trader Joe's!), ground mustard, dill, and some roasted mustard seeds (I always roast extra for just such occasions).

The verdict

My wife raved about the pork. This made me particularly happy, since I don't think she had nearly as much pork prior to our marriage, and there are just so many great ways to cook pork. I had had better results in a few similar attempts at this concoction years back, but was satisfied. The flavor was subtle, but it was on the spot. I think a longer soak next time will help.

I was more fond of the chicken. The five spice really came through, and the subtle char really married well with those more exotic flavors. I can way with certainty that I will be using five spice on the grill again. I think the peach balsamic really helped with this one. There was a mild sweetness from the five spice that pulled some of that peach flavor out. It could easily have been lost on the grill (I use that vinegar mostly for salads for a reason).

My wife and I both loved the potatoes. The taste and texture were something entirely different for us. The real surprise: our daughter ate some, too! And she seemed to like them, as she does with most potato dishes I make. (But my daughter and potatoes are a topic for another day).

On the whole, I can say that my first few outings with the grill this year have been successful. Spinach/feta burgers the first time out, London broil the next, and now this meal - all of them good. Partly, I'm sure, it is having weather nice enough to afford me outdoor cooking time. But those first 2 outings really got me thinking more about how to be creative at the grill. I hope I have a few more things to write about before the end of the month from an outdoor session, in part because I'm enjoying this inspiration, but more importantly, because I hope the weather cooperates.