IT IS STILL GRILL TIME!

It is still grill time

September arrives and we tend to turn our brains on fall autopilot for food, which neglects the fact that the weather and our grills are still conducive to outdoor cooking.  The garden vegetables are still abundant and fall fruit has it’s own appeal.

Although at out house, it has been a struggle to stay ahead of the burgeoning chipmunk population (thanks to our warm winter), they seem to be one step ahead of me in harvesting berries and fruit this year. The pear at the house had only two pears this year and guess what, I did not get even one of them!  Fortunately the peach tree was loaded, so the human and animal residents all had their fill.

Fall grilling poses it’s own challenges. We have gone through most of our old favorite summer grilling recipes and one more chicken, kebab, hamburger or steak on the grill does not sound nearly as appetizing as it did in May.  And then there is the still wonderful and abundant corn on the cob.  I was originally taught that corn should come straight from the stalk to the kitchen, shucked and cooked only for 3 minutes in furiously boiling water to give the sweetest and most tender kernels. If you had to keep it for a few hours before cooking, refrigeration would help.  And then, those of us who relished Rex Stout’s mysteries, learned that his amazing gourmet, orchid fancier and private investigator Nero Wolfe had a specialty way of cooking corn on the cob in their husks.

This summer food magazines abound with appetizing pictures of grilled corn. I had grilled corn in its husk after soaking for half an hour before, but grilling corn out of the husk (again after soaking for half an hour in iced water) sounded a bit iffy. Would the kernels get tough when slightly browned in spots?  The only way to answer that was to try and the results were wonderful.

                        Grilled shucked corn

Shuck the fresh corn and submerge in iced water for at least 30 minutes. Place on a well-oiled grill on medium heat (400 degrees) and cook with the lid closed about 12 minutes, turning every 3 minutes so that all sides are grilled with a few areas lightly toasted.  Serve with butter and salt, but this grilled corn will be so sweet that any other condiment seems superfluous.

Pork seems more appropriate for fall than summer, but because of food safety reasons we have been reluctant to cook it on the grill.  Pork should be served thoroughly cooked and grilling can dry out lean meat to the point of shoe leather.  However, a bit of seasoning and careful turning gives a flavorful meal.

                        Grilled double thick pork chop

Season a double-thick natural pork chop with garlic salt, Southwest or other seasoning, rub and refrigerate for an hour.  Grill on an oiled grill on medium heat with the lid closed for 12 to 15 minutes total, turning several times. Baste with barbecue or other grilling sauce on each side the last couple of minutes of cooking time. Slice across the grain and serve with additional sauce or horseradish, if desired.

Peaches, still easily available in stores this time of the year, go especially well with pork dishes. Cut a still firm peach in half, remove the pit and place on a well-oiled grill, cut side down, the last couple of minutes while the pork is cooking. Remove from the grill and serve with the meat. For an extra treat, drizzle the peaches with a maple syrup-lemon juice mixture (1 tablespoon each).

Enjoy the fall grilling season!

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)