Four golden potato halves arranged on a platter, their ridged grill marks glistening with amber glaze, topped with jewel-toned plum relish, green scallions, parsley, and a scattering of toasted pecan crumbs.

Sorghum-Mustard BBQ Potato Steaks with Plum-Pepper Chowchow

Name: Sorghum-Mustard BBQ Potato Steaks with Plum-Pepper Chowchow
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Southern American
Ingredients: 1 lb (2 large) Yukon Gold potato scrubbed and halved lengthwise; 1 medium black plum diced into 1/4-inch pieces; 1 small stalk celery finely diced; 2 tbsp red onion finely minced; 1/2 jalapeño seeded and finely minced; 1 1/2 tbsp sorghum syrup; 1 1/2 tbsp whole-grain mustard; 2 tbsp apple cider vinegar divided; 1 tsp honey; 1/2 tsp smoked paprika; 1 tsp hot sauce; 1/3 cup pecan roughly chopped; 1 tbsp fine-ground cornmeal; 1 pinch cayenne; 1 tsp unsalted butter; 2 tbsp flat-leaf parsley chopped; 2 scallion thinly sliced; 1 1/2 tbsp neutral oil; 1 tsp, plus more to taste kosher salt; 1/2 tsp freshly ground black pepper

Crisp potato steaks, tangy sorghum glaze, and bright plum chowchow.

Category BBQ

Prep 20 minutes

Cook 30 minutes

Style Southern American

Technique Quick-pickling

Diet Friendly Vegetarian

Daily recipe · September 16, 2026

A little about this dish

These aren't loaded potatoes: tender Yukon Gold halves go straight onto the grill for crisp edges, then receive a glossy sorghum-mustard lacquer. A quick plum-and-pepper chowchow cuts the richness, while toasted pecans add Southern depth and dramatic crunch. It is a colorful late-summer barbecue plate without relying on the usual tomato-corn combination.

Ingredients (for 2)

Yukon gold potato — 1 lb (2 large) — scrubbed and halved lengthwise
Black plum — 1 medium — diced into 1/4-inch pieces
Celery — 1 small stalk — finely diced
Red onion — 2 tbsp — finely minced
Jalapeño — 1/2 — seeded and finely minced
Sorghum syrup — 1 1/2 tbsp
Whole-grain mustard — 1 1/2 tbsp
Apple cider vinegar — 2 tbsp — divided
Honey — 1 tsp
Smoked paprika — 1/2 tsp
Hot sauce — 1 tsp
Pecan — 1/3 cup — roughly chopped
Fine-ground cornmeal — 1 tbsp
Cayenne — 1 pinch
Unsalted butter — 1 tsp
Flat-leaf parsley — 2 tbsp — chopped
Scallion — 2 — thinly sliced
Neutral oil — 1 1/2 tbsp
Kosher salt — 1 tsp, plus more to taste
Freshly ground black pepper — 1/2 tsp

Preparation

Step 1 — 🔥🍳

Heat a grill or grill pan to medium-high, about 425–450°F.
Step 2 — 🍑🌶️🥗

Toss the diced black plum, celery, red onion, jalapeño, 1 tablespoon cider vinegar, honey, and 1/4 teaspoon kosher salt. Let stand for at least 15 minutes.
Step 3 — 🥔💧⏱️

Cover the halved Yukon Gold potatoes with cool salted water. Simmer for 10–12 minutes, until fork-tender but firm. Drain and steam-dry for 5 minutes.
Step 4 — 🥄🍯🌶️

Whisk together the sorghum syrup, whole-grain mustard, remaining 1 tablespoon cider vinegar, smoked paprika, hot sauce, and black pepper. Warm briefly if needed to make it brushable.
Step 5 — 🧈🥜🌽

Melt the butter over medium-low heat. Add the pecans, fine-ground cornmeal, cayenne, and a pinch of salt. Toast for 3–4 minutes, stirring often, then remove from the heat.
Step 6 — 🛢️🥔♨️

Pat the potatoes dry and brush with the neutral oil. Grill cut-side down for 4–5 minutes, then grill the skin side for 3–4 minutes, until marked and crisp at the edges.
Step 7 — ✨🔥🍯

Brush both sides generously with the sorghum glaze. Grill for 30–45 seconds per side, until glossy and lightly caramelized. Watch closely to prevent burning.
Step 8 — 🍽️🌿🥄

Fold half the parsley and scallions into the chowchow. Arrange two potato steaks per plate, spoon the plum relish over them, and top with the pecan-cornmeal crunch and remaining herbs.

A final fox tip

Sorghum is a classic Southern sweetener with a deeper, earthier flavor than maple syrup; maple can substitute in a pinch. For a vegan version, replace the butter with olive oil. Children can mix the glaze, toss the chowchow, and sprinkle the pecan crunch after an adult handles the grill. Estimated energy is about 510 calories per serving.