Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [105]
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
2 cups Molasses Brine (page 371)
4 bone-in pork rib chops, each 1 to 1½ inches thick (about 3 pounds total), trimmed of excess fat
2 tablespoons extra-virgin olive oil, plus more for oiling corn
1 tablespoon paprika, sweet, hot, or smoked
1 small tomato, seeded and finely chopped
1 jalapeño chile, seeded and finely chopped
1 small clove garlic, minced
2 tablespoons chopped red onion
2 tablespoons chopped fresh cilantro
Juice of ½ lime
¼ teaspoon kosher salt
Oil for coating grill grate
3 ears fresh corn, husks removed
DIRECTIONS
1. Put the brine in a large zipper-lock bag. Add the chops, press out the air, seal, and refrigerate for 4 to 6 hours.
2. Remove the chops from the brine and pat dry with paper towels. Rub the chops with 1 tablespoon of the olive oil, then sprinkle them all over with the paprika. Cover loosely with foil and let the meat rest for about 1 hour at room temperature.
3. Heat the grill as directed.
4. Combine the tomato, jalapeño, garlic, onion, cilantro, lime juice, salt, and remaining 1 tablespoon olive oil in a bowl.
5. Brush the grill grate and coat it with oil. Coat the corn all over with additional oil or oil spray, then grill over medium to medium-high heat, turning often, until browned all over, about 10 minutes.
6. As the corn cooks, grill the chops over high heat until nicely grill-marked, 2 to 3 minutes per side. Reduce the heat under the chops to medium-low (on a gas grill) or move the chops to the low-heat area (on a charcoal or wood grill), cover, and grill for another 5 to 6 minutes per side for medium (about 145°F). Transfer to a platter, cover loosely with foil, and let rest for 5 minutes.
7. While the chops rest, cut the kernels from the corncobs and mix them into the salsa. Serve with the chops.
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Photo: Molasses-Brined Pork Chops with Roasted Corn Salsa
Tequila Pork Tenderloin with Smoky Hominy
The most tender meat on any animal comes from muscles that are rarely used. On four-legged animals, the least-used muscles run along the middle of the back and the inside of the rib cage. The muscles close to the rib cage yield the lean and aptly named tenderloin cut. While whole beef tenderloin is a rather large cut (about 5 pounds), whole pork tenderloins weigh less than a pound because they come from smaller animals. For this and other reasons, pork tenderloin has become extremely popular. Like boneless, skinless chicken breasts, pork tenderloins are easy to prepare, cook quickly, and marry well with a variety of flavors. They’re especially good grilled. Here, we give the pork tenderloin moisture and flavor by soaking it in a brine of tequila, lime, cumin, and cilantro. A simple stew of hominy and chipotle salsa rounds out the textures and flavors.
THE GRILL
Gas:
Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Wood:
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
For the pork:
1½ cups Tequila Brine (a variation of Cumin, Coriander, and Lime Brine, page 364)
2 pork tenderloins, 12 to 16 ounces each (see Tips)
½ cup Fragrant Chile Rub (page 372)
Oil for coating grill grate
For the