Grilled Pork and Potatoes

Pork is one of my favorite meats, as it works with any and every meal, it's tender, juicy and full of flavor, and the price is always right at your local supermarket. A HUGE PLUS... Pork works wonders on the grill!

Photo: It's a warm late Friday afternoon in mid October, Friday, October 11, 2024, and it's a fine day to fire up my Weber "Smokey Joe" barbecue, and grill some pork.

Oak wood grows everywhere in western Placer County, and it's my fuel of choice, as it smokes identical to hickory, and is free for the gathering. I simply gather it, bring it home and cut it to size. It works wonders on the grill!

Photo: The thermometer reads 100 degrees outside on the patio as I open up the grill, with a smile, and show tonight's dinner, which is almost ready to enjoy.

Photo: Grilled pork, potato wedges, corn on the cob, tomato along with a jalapeno pepper, grilled over Placer County oak wood, on my tricked-out "Smokey Joe" grill. Along with a cold beer in hand, this is MY way to spend a mid-October Friday evening!

Photo: Grilled pork and potatoes enjoy quality time on the grill, cooked and smoked using locally-gathered oak wood.

Note the grill marks and the attractive red color of the pork. I rubbed the pork with Pappy's "Blue Label Seasoning," and then marinated it using Valentina Mexican Hot Sauce, which added flavor, a little heat, and a beautiful red color. Just after placing the pork on the grill, I brushed it with more of the hot sauce... no worries, as Valentina doesn't have any sugar, so it won't burn, so you can use it to your heart's content.

Before placing the potatoes on the grill, I par boiled them for a few minutes to do most of the cooking, so all the grill had to do was to give them smoke, grill marks, and a crispy outer crust.

Photo: Grilled pork, potato wedges, corn, tomato, jalapeno pepper, with ketchup for dipping. Such a great Friday evening dinner!

I removed the corn kernels from the cob, added a little butter, salt and pepper. Tonigh's dinner worked out great!

Photo: Back on Wednesday, July 24, 2024, I fired up my grill to enjoy a round of pork for tonight's dinner. As I do most of the time, I fired my grill using locally grown and gathered oak wood.

Photo: I open the grill, and I smile, as my pork, potato and corn is almost ready. I use a combination of direct and indirect cooking, as it's easy to divide the fuel into two zones, even on my small 14" grill.

Photo: Pork, potato, corn and a jalapeno pepper are cooking on the grill. I start everything out using direct heat and after the grill marks appear, I move over to indirect heat. Kind of "Grilling 101..."

Photo: Dinner, removed from the grill and resting, before cutting to size.

Photo: Tonight's dinner of grilled pork, fresh corn, potato wedges and a jalapeno pepper.