Episode 032 continues the What We’re Grilling series, where Taryn shares recent family grill favorites to spark your next meal. This episode adds a twist: instead of only sharing her own recent cooking, Taryn reviews the top grilling recipes visitors cooked from her site, Hot Pan Kitchen, over Labor Day weekend. The top three include a pork recipe, a steak recipe, and a grilled vegetable—perfect for family gatherings. Read on for the highlights and practical tips for preparing each dish at home.
Listen on your preferred podcast platform, or read the full transcript below.
RESOURCES MENTIONED
The following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Traeger pellet grill and smoker
- Diamond Crystal kosher salt
- Thermapen instant-read thermometer
RECIPES MENTIONED
These are the recipes referenced in the episode, all available on Hot Pan Kitchen.
- Smoked Pork Chops
- Grilled Corn on the Cob
- Smoked Skirt Steak
Transcript
Taryn Solie: Hello grillers! Welcome to another What We’re Grilling episode. I’m Taryn Solie, here to share quick grilling ideas and inspiration. These episodes are short and released about every two weeks. I talk about foods my family and I have grilled—sometimes just general ideas, other times step-by-step tips—so you can find something easy and delicious to cook for friends and family.
This episode focuses on Labor Day grilling, with a twist: I was away for a family wedding, so I looked at what you were grilling instead. I checked Hot Pan Kitchen to see which grilling recipes were most popular over the holiday weekend and share the top three here. If any of these sound good, the full recipes with photos are available on the site.
The first recipe is my smoked pork chops, made with boneless chops and a wet brine to keep them juicy. I prefer dry brines for many cuts, but for pork chops a short brine works very well. My brine combines apple juice, water, and kosher salt; I brine the chops for about 1 to 1.5 hours.
After brining, I pat the chops dry with paper towels and rub a little oil over them. The spice rub is a simple mix of smoked paprika, garlic powder, onion powder, and kosher salt. I coat the chops evenly and smoke them at 225°F on a pellet grill until the internal temperature reaches 145°F. Cooking time varies with thickness—plan on 45 minutes to up to 90 minutes. Once they reach 145°F, remove them and serve with grilled vegetables or coleslaw for a satisfying meal.
The second popular recipe was grilled corn on the cob. I like to remove the husk and silk so the kernels get a bit of char. If you prefer convenience, pre-shucked corn works too. With husks removed, grill the ears at about 400°F and rotate them roughly every 4 minutes—three rotations gives even color similar to cooking on four sides. Finish with melted butter or coconut oil for a dairy-free option, and a sprinkle of smoked paprika if you like some spice. Great corn can be enjoyed plain, or you can cut the kernels off the cob and toss them into a salad.
The most popular recipe over the weekend was smoked skirt steak. I use a citrus-forward marinade of lime juice, oil, coconut aminos, ground cumin and coriander, chili powder, kosher salt, and garlic. Marinate for about two hours, then bring the steak closer to room temperature before cooking. I start with a smoke at 225°F until the internal temperature reaches 115°F, then increase the grill heat to 450°F and sear for 2–3 minutes per side until the steak reaches about 140°F. This reverse-sear method produces great flavor and a tender result.
Rest the steak for a couple of minutes before slicing. Serve it on its own, or use it in tacos, fajitas, burrito bowls, or on a hearty salad—there are many delicious options.
Those were the top three recipes on Hot Pan Kitchen during Labor Day weekend. I’ll include links to each recipe on the show notes page; you can get there from HotPanKitchen.com by clicking the podcast link in the main menu or using the link in your podcast app.
If you enjoyed this episode, please subscribe on your preferred podcast platform. I’m planning some changes for Season 2 and I’d hate for you to miss what’s coming next.
Thanks for listening—until next time, keep grilling like a mother.