Whether you grew up in the south or have visited, you’ll know one thing is of utmost importance, Sweet Tea! Way before water bottles were the norm in cars, people drove around with a glass of sweet tea. That’s right, a glass! Some restaurants even provide a glass of sweet tea while you glance over the menu, who needs water?! We moved to South Carolina when I was ten and this was one thing I could get behind. Mass amounts of sugar in my delicious, cold beverage? Yes, please!

When I was glancing in my magazine a couple of weeks ago I noticed this recipe and it piqued my interest. Then, my husband saw it and told me we should make this. He likes anything that involves grilling a large piece of meat. Well, this recipe definitely involved both of us since it was a bit of an all day affair. Worth it, but an all day affair! I think the next time we make this we’ll be a bit more prepared and it will go much faster though, and there will definitely be a next time. The meat was delicious and the blackberry sweet tea sauce was delicious! My daughter gobbled that up as fast she could. It’s so good, if you have leftovers I suggest using it to top ice cream or pancakes the next day! This would make a wonderful meal for when you have guests over and you want to grill, but don’t feel like doing the same old steaks or burgers. It provides a bit of elegance to your al fresco dinning!

When I made this, I couldn’t fine a pork loin roast that was big enough so I opted for a picnic roast because we wanted it right then and I didn’t feel like driving all over town. Really, any large cut of pork will work fine but if you want nice slices for guests then go with the pork loin roast. If you want chunks of goodness, then get a picnic roast like we did! Since the roast can be made with or without the sauce, I have added the sauce recipe below, separate from the roast recipe.

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Sweet Tea Glazed Pork with a Blackberry Sweet Tea Sauce


For the brine

  • 2 cups water
  • 1/2 cup kosher salt
  • 1/2 cup light brown sugar, packed
  • 1/4 cup black peppercorns
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • Minced zest of 2 lemons
  • 6 cups ice cubes
  • 1 center-cut pork loin roast (3lbs), trimmed

For the glaze

  • 4 cups water
  • 1 cup granulated sugar
  • 8 bags black tea
  • 6 sprigs fresh thyme
  • Minced zest of 2 lemons
  • 2 Tbsp olive oil
  • Salt and pepper

For the brine, heat water, salt, brown sugar, peppercorns, garlic, thyme, and lemon zest in a saucepan over medium-high heat until salt and sugar dissolve.

Combine the hot brine mixture with ice cubes in a 1-gallon resealable plastic bag; chill to below 45F. Submerge pork in brine, squeeze out air, and secure bag; refrigerate overnight, turning occasionally.

For the glaze, heat water and sugar in a saucepan over high heat to a boil. Off heat, add tea bags, thyme, and lemon zest and let steep, covered, for 30 minutes. Strain tea mixture and reduce over high heat until it coats the back of a spoon and measures 1 cup, 30 to 35 minutes. Reserve 1/4 cup for Blackberry Sweet Tea Sauce.

Prepare grill for indirect grilling, heating one side to medium-high and leaving the other side unlit to maintain a temperature of 325-400F. Brush grill grate with oil.

Remove pork from brine and pat dry; rub with oil and season with salt and pepper.

Grill pork over direct heat, covered, 3 to 4 minutes on both sides; baste with glaze and transfer to indirect side. Grill pork, covered, turning and basting every 10 minutes, until an instant-read thermometer inserted into the center registers 140F, about 45 minutes. Transfer pork to a cutting board; tent with foil and let rest for 10 minutes.

Slice pork and serve with Blackberry Sweet Tea Sauce, recipe below.

 Blackberry Sweet Tea Sauce


  • 1 Tbsp olive oil
  • 1/2 cup diced onion
  • 2 cups blackberries, divided
  • 1/4 cup low sodium chicken broth
  • 1/4 cup reserved tea reduction from above glaze
  • 2 Tbsp cider vinegar
  • 1 tsp cornstartch
  • salt and pepper

Heat olive oil in saucepan over medium heat. Add onion and sweat until softened, 3 minutes.

Stir in 1 cup blackberries, chicken broth, and reserved tea reduction. Bring sauce to a simmer and cook until blackberries soften, 2 minutes.

Whisk together cider vinegar and cornstarch; whisk into sauce until it thickens, while pressing down on berries to help break them down. Add 1 cup blackberries and season with salt and pepper.

Source: Cuisine at Home July/August 2014


If you’re looking for something quick to whip up for dinner, but want something a little nicer than your standard fare this scallop dish is worth a shot. I love scallops, or any seafood for that matter, because the cooking time is quick and you can throw a nice meal together in no time. What sets this meal apart is the snap peas and pancetta. It lends a nice earthy, savory taste to the scallops and really anchors the meal. I personally cook the snap peas a little longer so they soften up more to my liking. You could also do a quick steam to them before sauteeing.  If you’re looking for something a little more substantial to fill your bellies, I’d pair this with rice, or perhaps a cauliflower or celery root mash to keep things on the healthier side.

Seared Scallops with Snap Peas and Pancetta


  • 3 tsp canola oil, divided
  • 12 oz sugar snap peas, trimmed and sliced diagonally
  • 1/4 tsp kosher salt, divided
  • 1/4 tsp black pepper, divided
  • 1 1/2 oz diced pancetta
  • 2 large shallots, sliced
  • 1 1/2 lbs large sea scallops
  • 4 lemon wedges

Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil; swirl to coat.Add peas, 1/8 teaspoon salt, and 1/8 teaspoon pepper; saute 2 minutes. Place snap peas in a bowl and set aside. Heat pan over medium high. Add pancetta; cook 1 minute. Add shallots; cook 1 minutes, stirring constantly. Add pancetta mixture to peas.

Return pan to medium0high heat. Pat scallops dry with paper towels; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Add 1 teaspoon oil to pan; swirl to coat. Add half of scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Place cooked scallops on a plate. Repeat procedure with remaining 1 teaspoon oil and remaining scallops. Serve scallops with snap pea mixture and the lemon wedges.

Serves 4 (about 5 scallops and 3/4 cup pea mixture)

Nutritional Information

Per serving; 237 Calories, 7.9g Fat, 25g Protein, 15g Carbohydrate, 3g Fiber, 48mg Cholesterol, 3mg Iron, 568 mg sodium, 52mg Calcium.

Source: Cooking Light July 2014


I’ve basically lived my entire life on the coast and have grown up eating seafood. For me, summer and seafood go hand in hand. Seafood is so easy and quick to cook, you have more time to enjoy the beautiful weather rather than manning the grill. These shrimp mix things up a bit, rather than going with a simple grill or something spicy, they are loaded up with oregano. They offer plenty of flavor without the fuss of long marination times. Serve these over orzo or rice pilaf and you’ve got yourself an easy meal!

Grilled Oregano Shrimp


  • 1/4 cup olive oil
  • 2 tsp dried oregano, crumbled
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 small red onion
  • 24 peeled and deveined large shrimp (about 1 lb.)

Prepare grilled for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)

Stir together oil, oregano, salt and pepper in a bowl.

Cut onion lengthwise into 3/4-inch wedges and separate layers. Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.

Grill shrimp, covered only if using a gas grill, turning once until just cooked through, 3 to 4 minutes total.

Serves 4

Source: Gourmet July 2008


The summers in Maine are beautiful, but short. We try to stay outside as much as possible and soak up as much sun as we can. While we love fruit salads and ice cream, a good pie that utilizes all of the fresh berries is always appreciated in my household. The problem is, who wants to turn on their oven? I decided to try grilling the pie instead. I wanted something that was deep like a traditional pie so I wanted to use it in the skillet. Plus, the skillet is relatively easy to transport if we go to a cookout somewhere else.


It took a few tries to get the right crust that wouldn’t burn or be too thick, but my family did not mind all of the strawberry pies that were created during this process! This grilled skillet pie was even more delicious since it didn’t heat up the house and you could smell it all across the backyard as we played outside!

So, grab your skillet and a batch of strawberries (or any other berry you prefer) and hit the grill. This pie will make you re-consider your favorite grilled recipe!


Grilled Skillet Strawberry Pie


For the crust:

  • 12 oz. all-purpose flour
  • 8 oz Smart Balance Original Spread, cold and in small pieces
  • 2 to 4 oz cold water
  • 1/8 tsp salt
  • Smart Balance Cooking Spray
  • Sanding or finishing sugar for optional dusting on top

For the filling:

  • 2 lbs strawberries, hulled and sliced
  • 1/2 cup sugar
  • 3 Tbsp cornstarch

Combine flour and butter in a large mixing bowl using your hands and fingers until you have pea-sized chunks. Gradually, add just enough water and the salt until combined and the dough forms. Don’t overwork or the dough will become tough. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes or until ready to roll.

In a large bowl, gently mix strawberries, sugar, and cornstarch. Cover with plastic wrap and chill in the refrigerator for 15 minutes.

Pre-heat grill to 400F. If you can, use only the front and back burners as this will create air flow like a convection oven.

Lightly spray a 10 or 12-inch cast iron skillet with cooking spray.

Roll out the pie dough and lay it in the skillet, leaving the excess crust hang off the sides for now. Spoon strawberry filling onto pie crust and lightly spread it to cover the entire crust. Do not spread it out too evenly or pat it down. Fold over excess pie crust over the strawberries. Sprinkle finishing sugar on top of crust if desired.

Grill for about 25 minutes or until filling has started bubbling. The crust will not brown on the grill. Make sure not to open the grill cover until close to the end to check, otherwise you will lose all of the heat and it will not bake properly. Also try and keep the grill temperature around 400F.

Remove from grill and let set for 5 minutes. Serve warm.

Serves 8 to 10
Prep Time: 15 minutes
Cook Time: 25 minutes

Source: The Way to His Heart