I found myself having to cook for myself tonight as Susan was at her monthly Bunco night with her MOMS Club friends. This gives me an opportunity to either cook things that Susan doesn’t particularly care for or to experiment a little. Tonight I did both. Susan will eat pork but it isn’t necessarily her favorite meat. So, since she was gone, I picked up a nice thick Iowa Chop to grill. I seasoned this with some El Pilson’s Super Secret Smokin’ Meat Rub. This rub is made by my friend and fellow foodie and wine maker Ed Slonaker in Corpus Christi, Texas. Although this is a rub that is intended to be used while slowly smoking, it tasted very good on some chops cooked over a medium-low, direct fire. I will be slow cooking something over Labor Day weekend with this stuff and will blog about it then, so be looking for that to come. Tonight is about the experiment.
I love sweet potato fries with barbequed pork. To me, the smokiness of the pork and the savory-sweet flavors of the sweet potato fries just go hand-in-hand. Not really wanting to go to all the trouble of making sweet potato fries and since I was going to have a nice, big hot grill with plenty of room, I started to wonder how grilling these sweet potatoes would work. Fantastic! As you will see. These will definitely be made again. Here is what I did.
Sweet potato (Depending on size, one per person)
Extra virgin olive oil
Fresh ground pepper
Heat grill to medium-high heat. Meanwhile, peel and slice sweet potatoes into about ¼ planks. Drizzle olive oil over sweet potatoes to coat. Season with kosher salt and a few grinds of fresh ground pepper. Place planks on grill and grill on each side for about 4 to 5 minutes or until cooked through. Remove from grill and sprinkle sugar and cinnamon over sweet potatoes. Serve immediately.