MMmmm Pork. Also, our goal meal, number 14! It doesn’t look like much on the plate, but the whole thing was a delicious summer meal, even if it’s getting to be the end of summer. Corn on the cob cooked on the grill with a Pork Butt Steak and a baked apple sprinkled with maple sugar then given a creme brulee treatment. The wine is our homemade (and all local) PA Maple Reserve – 2 gallons of PA maple syrup and three gallons of local cider. So really, aside from the spices, this one is all Pennsylvania! Husband coated the pork butt steak in a home-blended rub, then grilled it with some smoke chips on the grill along with the corn. The apple baked in the oven with some wine, and then got that sprinkle of maple sugar that he carmelized with the brulee torch. Best way to eat an apple ever? Maybe!
Ingredients:
Pork Butt Steak – Countrytime Farm
Corn – Brogue Hydroponics
Apples – North Star Orchard
Maple Sugar – Miller’s Maple
Wine – Miller’s Maple and Linvilla Orchards
Non Local – Spices, salt, pepper, olive oil