Fire up the grill for some salmon with sass and pork chops with panache.
It’s summer. And that’s synonymous with grilling.
Grilling season’s year-round in the Texas Hill Country, and the best thing about it? It doesn’t have to be complicated to be flavorful and satisfying.
Chef Eric Rogalski at Hyatt Regency Lost Pines Resort and Spa — nestled on over 400 acres along the Lower Colorado River near Austin, with newly renovated guest rooms and suites — grills everything from salmon to pork chops to whatever vegetables he’s in the mood for that day.
Here are a couple of easy grilling recipes for the next time you’ve got patio fever and a taste for something cooked over a live fire.
Hyatt Regency Lost Pines Grilled Salmon with Sweet Red Chile Sauce
“This is a great anytime grilling recipe that does not take a lot of time to prepare but packs a lot of flavor and is very versatile. The sweet and spicy components in this dish pair well with everything from stir-fried vegetable rice to herb grilled potato wedges or even a mixed green salad.” — Chef Eric Rogalski
Prepare the grill for direct cooking over high heat, between 450 and 550 degrees. Brush the cooking grates clean and close the lid to heat.
Generously coat the flesh side of the salmon fillets with oil, and season evenly with kosher salt and black pepper.
Grill the salmon skin side down over direct high heat with the lid closed between 6 to 8 minutes or until the fish lightens in color, becomes firmer to the touch, and the fillets can be lifted off the cooking grates without sticking.
Turn the salmon over, close the lid, and cook to 130 degrees between 2 and 4 minutes for medium-rare or longer to desired doneness.
Remove and brush with chile sauce and serve.
Hyatt Regency Lost Pines Grilled Pork Chops with Bourbon BBQ Sauce
“This hearty sweet-and-savory dish is a great addition to any BBQ party. I like to pair this with herb grilled seasonal vegetables and potatoes.” — Chef Eric Rogalski
2 cups cold water
1 tablespoon kosher salt
1 tablespoon brown sugar
2 cloves garlic, minced
Bourbon BBQ Sauce
4 ounces of your favorite barbecue sauce
2 tablespoons bourbon
Whisk all of the ingredients together for the brine. Put in a bowl or a zip-lock bag and add the pork chops. Refrigerate for at least 4 hours (can be overnight).
When ready to cook the pork chops, remove from brine, and dry well. Coat with olive oil.
Cook on a grill over medium to high heat (450 to 550 degrees). With 1- to 1½-inch-thick chops, it will take approximately 5 minutes per side to cook. The pork chops are done when the internal temperature is between 145 and 150 degrees.
Right before they’re done, lightly brush pork chops with barbecue sauce.
Let pork chops rest for 5 minutes before serving.
Find out more about Hyatt Regency Lost Pines Resort and Spa on their website.
Photography: (All images) courtesy Hyatt Regency Lost Pines Resort and Spa