Grill master adds relish to favorite summer recipes

Published 9:00 pm Tuesday, August 1, 2006

Mike Mills has been called a grilling guru, which doesn’t quite say it all. His book “Peace, Love and Barbecue” ($19.95), co-written with daughter Amy Mills Tunnicliffe, was nominated for a James Beard Foundation award.

He’s a grand champion pitmaster who’s worked at his craft for more than 20 years, and his dishes add full flavor to the menus at restaurants he owns in southern Illinois and in Las Vegas.

Here’s a new recipe Mills has worked up to add relish to the grilling season, for your grill buffet.

“I like to take my favorite grilled meats, and mix them with the flavors of summer,” Mills said.

“This recipe dresses up grilled pork with fresh tomatoes, sweet baked beans and spicy jalapenos. It boosts the flavor of the meat – and perks up the taste buds.”

If you have leftovers? Or make an extra batch?

Mills said that’s just fine. This bean relish can be enjoyed long after dinner has been served.

“The relish makes a great dip,” he said. “Just grab some tortilla chips and you’ve got yourself a tasty snack.”

128-ounce can honey baked beans

115-ounce can whole-kernel yellow corn, drained

115-ounce can whole-kernel white corn, drained

14-ounce jar pimiento, chopped

1cup chopped green onion

1cup finely chopped cilantro

3Roma tomatoes, seeded, finely chopped

1jalapeno, seeded, finely chopped

1/2cup Italian salad dressing

1tablespoon lime juice

2teaspoons garlic salt

4pork steaks (10 to 12 ounces each) about 1/2 -inch thick (see note)

Dry rub, your favorite blend

Barbecue sauce, your favorite flavor

To make the relish: Gently combine baked beans, corn, pimiento, green onion, cilantro, tomatoes, jalapeno, salad dressing and lime in large bowl. Season with garlic and stir. Chill in refrigerator at least 3 hours prior to serving.

Relish may be kept for about 3 days in refrigerator and used as a dip for your favorite chips.

To prepare steaks: Season both sides of steaks liberally with dry rub; set aside.

Light fire or preheat grill. Cook pork steaks over medium direct heat for about 5 to 7 minutes per side. Mop one side with barbecue sauce and turn over to caramelize sauce. Repeat with other side. Cook about 5 to 8 minutes per side until steak reaches internal temperature of 160 degrees on a meat thermometer, sizzles, and sauce turns a nice caramel color.

Remove from grill and arrange on serving platter or individual plates. Top with a few spoonfuls of baked-beans relish.

Makes 4 servings.