The folly of summer is impermanence. Death and taxes are forever. Summer? Not so. The days of stellar marathon training and kick-ass cookouts are over. Or are they?
I fired up the old Weber with a mind to grill up some beer-and-chili infused pork ecstasy. Though I totally froze my briquettes off in the arctic cold and snow, we had a stellar time. Though my better judgment should preclude me from preparing for a February ultra-marathon, I’m dead set on doing just that. I’m chilling with a summer state of mind. Here we GO.
4 guajilla chilies, rehydrated and deseeded
1 T chili powder
½ t cumin
½ t coriander
½ t seasoned salt
1 t fish sauce
1 T honey (The boys and I won jars of honey at a trail run last month. Time to celebrate.)
¼ C beer (lager)
Pork Sirloin Chops
- Add everything (except the meat) to a blender and blend until smooth.
- Brush the resultant chili paste onto the pork.
- Let the pork rest at room temperature for 5 hours.
- Grill (and have a beer, goodness knows you deserve it if you’re standing outside in 19F)
A perfect meal for our faux summer celebration. The food and drink were spot-on, although we were left with a paucity of daylight and an acute shortage of radiant heat.
Chili Jr succinctly stated, “The chili pork chops IMPRESS.” Indeed they do. Two true measures of a perfect marinade/rub/paste- 1) the ability to complement the flavor of the meat 2) the ability to showcase the individual flavors of the marinade. Honey, chili, and beer it was all there. Time to run.