Mike Mills has been called a grilling guru, which doesn’t quite say it all. His book ``Peace, Love and Barbecue’’ (Rodale, 2005, $19.95), co-written with daughter Amy Mills Tunnicliffe, was nominated for a James Beard Foundation award. He’s a grand champion pitmaster who’s worked at his craft for over 20 years, and his dishes add full flavor to the menus at restaurants he owns in southern Illinois and in Las Vegas. Here’s a new recipe Mills has worked up to add relish to the grilling season, for your grill buffet. ``I like to take my favorite grilled meats, and mix them with the flavors of summer,’’ Mills explains. ``This recipe dresses up grilled pork with fresh tomatoes, sweet baked beans and spicy jalapenos. It boosts the flavor of the meat - and perks up the taste buds.’’ If you have leftovers? Or make an extra batch? Mills says that’s just fine; this bean relish can be enjoyed long after dinner has been served. ``The relish makes a great dip. Just grab some tortilla chips and you’ve got yourself a tasty snack.’’ ___ Grilled Pork Steaks With Honey Baked Beans Relish (Preparation 25 minutes, cooking time 30 minutes) Honey Baked Beans Relish 28-ounce can honey baked beans 15-ounce whole-kernel yellow corn, drained 15-ounce whole-kernel white corn, drained 4-ounce jar pimiento, chopped 1 cup chopped green onion 1 cup finely chopped cilantro 3 Roma tomatoes, seeded, finely chopped 1 jalapeno, seeded, finely chopped 1/2 cup Italian salad dressing 1 tablespoon lime juice 2 teaspoons garlic salt Gently combine baked beans, corn, pimiento, green onion, cilantro, tomatoes, jalapeno, salad dressing and lime in large bowl. Season with garlic and stir. Chill in refrigerator at least 3 hours prior to serving. Note: Relish may be kept for about 3 days in refrigerator and used as a dip for your favorite chips. Pork Steaks 4 pork steaks (10 to 12 ounces each) about 1/2-inch thick (see note) Dry rub, your favorite blend Barbecue sauce, your favorite flavor Season both sides of pork steaks liberally with dry rub; set aside. Light fire or preheat grill. Cook pork steaks over medium direct heat for about 5 to 7 minutes per side. Mop one side with barbecue sauce and turn over to caramelize sauce. Repeat with other side. Cook about 5 to 8 minutes per side until steak reaches internal temperature of 160 F on a meat thermometer, sizzles, and sauce turns a nice caramel color. Remove from grill and arrange on serving platter or individual plates. Top with a few spoonfuls of baked-beans relish. Makes 4 servings. Note: You may the steak labeled shoulder steak; adjust portion size if desired.