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Chef Michael Symon offers grilling advice through exclusive videos

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It has taken a while, but after a relatively mild summer so far, Oklahoma is finally experiencing some blistering hot weather, with tempos near 100. If that’s not hot enough for you and you’d like to add even a little more sizzle to your cookouts, celebrity chef, Michael Symon offers some great grilling tips as well as an easy recipe for a spectacular sandwich that will be a huge hit at your next summer party or get-together

Check back here often for exclusive videos, tips tricks and expert grilling advice from this very talented and personable chef, who can be found on Food Network and also every weekday on ABC’s The Chew.

Even if you’re a grilling novice, Chef Symon walks you through the whole process of building this sandwich from making the spicy Sriracha mayo to grilling the escarole and the pork and then finally putting the whole thing together.

According to Chef Symon and in my own experience, one of the biggest mistakes people make when grilling is that they try to move the meat too soon and it sticks to the grill. Once that meat hits the grill, just walk away. Leave it alone so that it can develop those great grill marks that come from the meat caramelizing. After about two or three minutes, those juicy pork chops will be ready to turn.

Enjoy this first exclusive video and learn about Chef Symon’s recent partnership with Bank of America and how he gets cash back using his BankAmericard Cash Rewards credit card.

Be sure to listen to watch the video to find out where to post your bbq pics and have the chance to be featured on seriouseats.com.

Grilled Pork and Escarole Sandwich
Serves 4

Ingredients

½ c mayonnaise
3 T Sriracha, or your favorite hot sauce
4 thin pork chops
Kosher salt
Freshly ground black pepper
1 large head escarole, quartered lengthwise through the core
4 potato rolls

Preheat your grill to medium high heat.

In a small bowl, mix together the mayonnaise and hot sauce. Set aside.

Season your pork with salt and freshly ground black pepper on both sides. Drizzle with olive oil then place on the grill. Cook for 3-5 minutes on the first side, until nicely grill marked then flip over and cook for another 3-5 minutes until the temperature of your preference. Remove to platter to rest for 5 minutes.

While the pork is resting, drizzle the escarole with a little bit of olive oil and it season with salt and pepper. Place it on the grill cut side down and grill, turning once, until the leaves are wilted and slightly charred. Remove from the grill to a cutting board and roughly chop when cool enough to handle.

To assemble: Place a pork chop on the bottom half of a potato roll. Top with some of the chopped grilled escarole. Spread some of the spicy mayo on the top bun then top the sandwich. Repeat with the remaining pork chops and enjoy hot off the grill!

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