Grill Packs – Summer Cookin’

I’ve been in a funk. A rut. An “I don’t know what to cook, everything is boring, and I’m not hungry for anything” cooking stand-still. Ever have one of those?

Torture.

So I’ve decided to just cook on the grill as much as possible. Doesn’t heat the house up, and I have to get creative with ingredients and methods. It’s starting to feel like a win-win to me. So in the interest of coming up with new recipes for the grill, I’m going to start posting recipes that I’ve made using the grill and a “grill pack” and adding them to a board on Pinterest. And I’m not talking the “hobo dinner” that I’ve found posted in a gazillion places. I’m talking some fun, savory, down home, eclectic meals (you can use eclectic to describe food, right?) that taste good and add variety.

I’m starting tomorrow, June 18th, 2013 with a recipe for pork. I found the basis for the recipe here.

Apricot-Glazed Pork Chops

  • 1 boneless pork chop
  • 1/3 cup apricot preserves
  • 1 tablespoon soy sauce
  • ½ package frozen stir-fry vegetates
  • garlic powder, salt, pepper

Mix together the apricot preserves, the soy sauce, and any seasoning you’d like to add. Place the pork chop in the center of the sheet of foil. Spread half of the apricot sauce on top. Put the veggies on top/around the pork chop. Pour the rest of the sauce over the whole thing. Wrap in a tent pack. Place on hot coals and cook for 20 minutes.

I am, however, going to omit the frozen stir-fry vegetables and include carrots and green beans instead. I’m also going to add some grated garlic, instead of garlic powder and some sliced onion.

I’ll post a photo tomorrow soon, as husband has been traveling, and I don’t cook much when he is gone, on Instagram, and add it the blog and Pinterest as well.

Enjoy the last of your weekend.

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