Fire It Up - Andrew Schloss [68]
While the pig is roasting, mix the mustard butterscotch with the hot water and remaining spice rub.
Snip the twine and remove from the pig. Coat the outside of the pig with half of the mustard mixture, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of one of the thighs registers 160°F, about 30 minutes more, brushing with the remaining glaze halfway through, and trying to keep the grill temperature at about 225°F.
Remove the pig to a large carving board and let rest. This is best done by two people wearing grill gloves, using the foil to raise the pig, while a third person slips the carving board underneath. Allow the pig to cool for about 10 minutes, and then slip the foil out from underneath. Garnish with more rosemary branches, or if you want, tie them together into a horseshoe shape and slip over the neck of the pig before serving.
To carve, pull out the thread from the belly of the pig. Remove the stuffing from the cavity. Cut the pig into leg and shoulder sections, and carve the meat from the bone. Cut the ribs into 2-rib sections. Serve the meat with stuffing.
KNOW-HOW: PROCURING A PIG
A suckling pig is not just a small pig; it is an infant. The North American Meat Processors Association has developed guidelines for butchering and sizing animals, to which all North American butchers subscribe. Under these guidelines animals are categorized by sizes A through D. Unless you have a gargantuan grill, you want to purchase a pig in the A-weight range, which is 12 to 24 pounds. (These will cost much more per pound than larger pigs.) Most supermarket meat departments will not be able to get an item this specific, so we suggest you look for a good Italian or Hispanic butcher. You can also order frozen suckling pigs online.
GROUND PORK
Sage Pork Burgers
MAKES 4 SERVINGS
Ground pork is naturally sweeter and lighter than ground beef, which can make it bland when it’s on its own. In this recipe we’ve reinforced it with about 30 percent ground beef, an herb rub, sage, and apple cider. In addition to adding a little tartness (a flavor enhancer), the apple cider adds some needed liquid, which helps to make these burgers extra juicy. Although hamburgers are often cooked to 160°F for safety reasons, we have found that they dry out miserably at that temperature. And since all harmful bacteria are killed at 140°F, we have found a better compromise between safety and succulence to be closer to 150°F.
INGREDIENTS:
1 pound ground pork, preferably 83 percent lean
½ pound ground beef, preferably 85 percent lean
3 ounces (3 to 4 strips) bacon, finely chopped
2 tablespoons Poultry Rub
1 teaspoon rubbed sage
½ cup apple juice or apple cider
1 tablespoon canola oil
6 hamburger buns, split
DIRECTIONS:
Light a grill for direct medium heat, about 375°F.
Mix together the pork, beef, bacon, rub, sage, and apple juice in a large bowl until well blended. Form into 6 burgers, about 5 ounces each, and ¼ inch thick. Coat the burgers with oil.
Brush the grill grate and coat with oil. Put the burgers on the grill, cover the grill, and cook the burgers until an instant-read thermometer inserted into the center of a burger through the side registers 150°F, about 6 minutes per side.
Toast the buns on the grill during the last minute of cooking the burgers.
If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the burgers and buns separate until just before serving.
SAUSAGE/GROUND PORK
Grilled Knockwurst and Cheddar with Roasted Garlic and Peppers and Malt Vinegar Syrup
MAKES 6 SERVINGS
Knockwurst (or knackwurst) are fatter and stubbier than hot dogs, which they resemble in both looks and flavor. They are fully cooked, but are made