Q. Do chefs cook out on Labor Day?

Miguel Ravago | Scott Roberts | Roger Mollett | Patricia Bauer-Slate

Driftwood/Hill Country Pork Chops with Honey-Orange Glaze and Fredericksburg German Potato Salad
by Scott Roberts, The Salt Lick

Scott Roberts comes from a long line of Hill Country cooks. In fact, long before his parents, Thurman and Hisako Roberts, started barbecuing at The Salt Lick 30 years ago, his ancestors began a tradition of family reunions where dinner was always prepared on an open pit with a very large grill almost three feet above the coals. That's the way the Salt Lick has barbecued ever since.

To make the best use of a dry rub like the one in this pork chop recipe, Roberts advises searing the rubbed meat on the grill until nearly done to seal in the flavor. Start brushing on the glaze only after the seasonings have set.

Despite the family reunion tradition, Labor Day will be a little quieter than usual for this Driftwood clan--they'll be minus a daughter, who recently struck off for school in Hawaii. Probably just dinner with the folks...but you can bet it will be a cookout.

Dry rub and an open pit are the secrets of the Salt Lick's barbecue--and Scott Roberts' family pork chop recipe, featured here.
Photo by Leslie Williams

Scott Roberts' pork chops and potato salad

Driftwood/Hill Country pork chops with honey-orange glaze
by Scott Roberts, The Salt Lick

Serves 4

4 pork loin chops, 1-inch thick, total 1-1/2 pounds
2 tablespoons olive oil
dry rub (see below)
honey-orange glaze (see below)

Rub olive oil over chops; sprinkle with dry rub; refrigerate for 4 hours or longer, or cover and let sit at room temperature for 1 hour.

Place chops on lightly greased grill 4-6 inches above oak coals or oak charcoal. Cook, turning at least twice until chops are well-browned on outside and no longer pink (nearly done but still juicy: about 10-14 minutes). Do not baste with glaze until you have turned chops once to let spices set. After that, baste with sauce each time you turn.

Dry Rub
1 teaspoon granulated garlic
1/2 teaspoon thyme
2 teaspoons black pepper
3/4 teaspoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt

Combine.

Honey-orange glaze
1 cup honey
3/4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons minced shallots
1/4 cup dry white wine
1/4 cup butter

Mix all ingredients except butter in saucepan and bring to boil. Turn off heat and cool slightly. Add 1/4 cup butter (all in one chunk) and stir constantly until butter is completely blended into sauce.

Fredericksburg German Potato Salad

Serves 8

6 medium potatoes
1 onion, finely chopped
1 cup chicken stock
4 tablespoons white vinegar
5 tablespoons salad oil
2 teaspoons creole mustard
salt and pepper, to taste
1/4 cup crisp chopped cooked bacon
2 tablespoons pecans, chopped, toasted
1/2 cup sour cream
fresh dill (for garnish)

Boil potatoes in their skins until tender. Drain, peel while hot, and slice. Mix in onion. Bring stock and vinegar to boil; while still boiling, pour over potatoes.

Let sit until almost all liquid is absorbed (about 20 minutes). Pour off excess liquid. Mix oil and mustard, and gently fold into potatoes. Add salt and pepper to taste. Fold in sour cream, bacon, and pecans. Garnish with fresh, finely chopped dill. Serve at room temperature.