Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [149]
THE GRILL
Gas:
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill–1 side off
Clean, oiled grate
Charcoal:
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
GRILL TOOLS AND EQUIPMENT
• 4 fruitwood chunks or 2 cups chips if using a smoker box
• Smoker box or foil packet, if using a gas grill (see page 39)
• Long-handled tongs
• Long-handled spatula
• Long-handled basting brush
INGREDIENTS (MAKES 6 SERVINGS)
1 boneless pork shoulder (picnic ham), about 2¾ pounds
2 tablespoons Fragrant Chile Rub (page 372)
1 tablespoon canola oil
¾ cup Sweet, Hot, and Sour BBQ Sauce (page 391)
½ cup maple syrup
Oil for coating grill grate
DIRECTIONS
1. Soak the wood chunks or chips for about 1 hour.
2. Heat the grill as directed.
3. Rub the pork with the chile rub. Coat with the 1 tablespoon oil. Mix the barbecue sauce and maple syrup in a bowl; set aside.
4. Put the wood chunks directly over the coals. If using a gas grill, put the wood chips in a smoker box or in a foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the pork on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers about 165°F, about 2½ hours, turning the meat a quarter turn every 40 minutes or so for the first 2 hours. Baste with the barbecue sauce mixture every 5 minutes during the last 30 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F. If you are using charcoal or wood, you will probably have to replenish the coals or wood after each hour.
6. Remove the pork to a serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; slice and serve.
Pork Tenderloin Rolled with Rosemary and Pancetta
Pancetta is cured pork belly. Often called Italian bacon, it is not much like bacon in either appearance or flavor. Pancetta is cured with salt, pepper, and other spices or herbs, but unlike bacon, it is not smoked. Bacon is from either the sides or the belly of the pig and is usually cut into slices; pancetta comes only from the belly and is generally sold rolled up into a sausage shape. Pancetta has a unique flavor that largely comes from its fatty parts, so don’t trim it of fat. If you can’t find it, you can substitute bacon, but the flavor will be completely different. You can mail-order high-quality pancetta from DiBruno Brothers at www.dibruno.com. It freezes well.
TIMING
Prep: 10 minutes
Grill: 8 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on middle setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set about 4 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
3 cloves garlic, minced
1½ teaspoons minced fresh rosemary
1 ounce pancetta, finely chopped (about ¼ cup)
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
2 pork tenderloins, a little more than 1 pound each
1 tablespoon olive oil
Oil for coating grill grate
DIRECTIONS
1. Heat the grill as directed.
2. Mix the garlic, rosemary, pancetta, salt, and pepper in a bowl.
3. Make a slit down the length of each tenderloin so that they open up like books (see “Butterflying Boneless Meat,” page 196). Rub all over with the pancetta mixture and coat with the olive oil. Set aside for 5 minutes.
4. Brush the grill grate and coat it with oil. Put the tenderloins on the grill, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the meat registers