Breakfast, Lunch, Dinner = Pork, Pork, Pork

I had a goal.  I wanted to make all three meals in day on the grill.  The Guide doesn't have too much in the way of breakfast items, but there were a couple of options.  So for the morning grilling session, I wanted to make the Chorizo Quesadillas on page 65.

The first thing to do is to cook down the scallions and mushrooms.  The mushrooms will, after some time, release their liquids.  Once the pan starts to become dry again, you can continue.

 Set the mushrooms and scallions aside for now, and cook the chorizo and peppers.

Once the sausage is browned, return the mushroom mixture and combine.

Lay down your first tortilla shells, and then lay in the filling, making sure to leave about a one-inch margin around the edge.

The cheese and cilantro goes on next.

Lay on the top tortilla shell, and at this point you should do yourself a favor.  You should practice flipping the quesadilla BEFORE you try cooking it!  I tried with just one spatula, and let's just say that the quesadilla needed some serious reassembling.  I finally figured out a two-spatula technique so that the quesadilla did not fall apart.  

They should come off the grill lightly browned, crispy on the outside, and gooey on the inside.

Cut them into nice wedges and enjoy!  The only thing I added was some sour cream as I ate them.

So how good were these?  Well, take another look at the picture above.  I ate all of it.  Need I say more?

A few hours later, when I was ready for lunch, it was time to prepare the second grilled meal of the day, the Maple-Glazed Pork Chops With Succotash Salad on page 187.

Succotash is a vegetable mixture of lima beans and corn, which are two things I'm not exactly fond of, but I went into it with an open mind.  The recipe actually calls for you to use frozen lima beans and corn, so you begin by cooking them.

While the vegetables are cooking, you can use the spare time to make your maple-dijon glaze.

What I found odd about this recipe was that there was no marinade time.  Pork chops can be a little plain-tasting, but all you do for this recipe is brush on the glaze and head off to the grill.

 While the pork chop was on the grill, I began to mix the salad before adding the dressing.

The dressing is simple and once added in, the salad has a nice sheen to it.

The pork chop was finished, and so I plated and had my lunch!

Overall, it was a little disappointing.  You know it was not all that impressive when the salad - made primarily of two ingredients that I'm not all amused by - was the best part.  The pork chop simply lacked flavor.  The glaze is nice, and does its best to impart flavor, but has too big of a task.  I ate about half of the pork chop, and actually had two helpings of the succotash.

Right after lunch, I had to start dinner.  This time there was a lengthy marinade time, so I had to make sure that it would be ready for when I was finally hungry in the evening.  Dinner was going to be the Adobo Pork Steaks With Peach Salsa on page 177.

 Bring together what you need for the marinade and then whisk away.

I used the Ziploc bag technique, and then went about my business for several hours.

I've never really had a fruit salsa, so I was intrigued to try this.  Peaches are in season right now, and I acquired some from a local farmer down at Findlay.  While The Forge was heating up, I chopped up the ingredients for the salsa.

The "steaks" came off the grill smelling absolutely fantastic.

Pork steaks and salsa...not too sure what I was going to think about that.  But, I plated and was sat down for my third grilled (pork) meal of the day!

This was, by far and large, the best meal of the day.  In fact, this steak had quite possibly the best flavor in a Weber recipe in quite some time.  The marinade made the pork steak super tender (it was almost falling off the bone before I placed it on the grill), and imparted the flavor all throughout the meat.  It was properly spicy, juicy, and perfectly seasoned.  As a bonus, this was dirt cheap.  I think I paid about $1.50 for the steak.  This would be a great way to entertain a group of people on the cheap.  To make a long story short, I will be making this again!  As for the salsa, I am definitely copying this recipe down for my own personal cookbook.  It is phenomenal, and I now know that I love fruit salsa.