Playing with fire

Some of us grill all year round, but for many of us, Memorial Day weekend is the beginning of the grilling season.

A house fire or burn injury would certainly douse your weekend celebration. If you’re using your gas grill for the first time this weekend, do a quick hazard check:

— A leaky gas-supply hose is a fire hazard, as is a grill that sits in an enclosed porch or too close to your house’s siding. Check the hose for cracks and replace it when worn.
— Place the grill at least 10 feet away from your house and avoid areas with overhead obstructions.
— Check behind, underneath and inside your grill for obstructions. Bugs and other creatures can climb into little places causing gas to flow where it shouldn’t.
— Install a fire extinguisher in the vicinity of your grill (while you’re at it, install one in your kitchen, too). Choose multipurpose extinguishers for ordinary combustibles, flammable liquids and electrical fires. Check the pressure gauge and have the extinguisher recharged when the pressure drops.

Ready to grill? Try this sublime pork chop recipe from Tyler Woosley, principal with Axcess Insurance Services Group. Grilling your pork chops sideways allows the fat to cook through the meat for flavorful, juicy chops. You’ll think you’ve died and gone to heaven, they’re that good.

Sideways Pork Chops

Ingredients:

— Pork chops cut an inch-and-three-quarters thick or thicker
— Your favorite barbeque spice rub

Directions:

Sideways Pork Chops

1. Do not settle for “thick cut” pork chops in the butcher’s case. They are not thick enough to stand on their sides. Ask the butcher to cut your chops an inch-and-three-quarters thick or thicker.

2. Dry rub every surface of the pork chops.
3. Lay the chops flat on the a very hot grill, and sear both sides.
4. Turn down the heat and stand the chops on their sides. Grill until internal temperature reaches 145 degrees.
5. Remove chops from grill and allow to stand 5 minutes.

Serving suggestion: Serve the sizzling pork chops over a bed of cheesy polenta and topped with roasted cherry tomatoes.

Serves as many as you have chops. Because they are so thick, you’ll probably have leftovers. Cube the leftovers and freeze for chili later.