Serves: 5
Roasts:
You can buy PORK LOIN in seemingly countless forms. The lean and meaty CENTER LOIN roast is sold with or without the rib bones attached, and as a DOUBLE or SINGLE ROAST. A single loin roast with the fat cap removed is called CHEF'S PRIME, (a marketing moniker that has nothing to do with a USDA rating). The short and narrow TENDERLOIN (usually sold in pairs) weighs in at about a pound a piece, and is one of the easiest and most delicious cuts you can prepare on the grill. Tenderloin can actually be removed from the grill at 155°F if you cover it with foil and let it rest for three to five minutes before carving. Its finished temperature will be a safe 160°F.
* From the rib end of the loin section you have the fancy CROWN ROAST, which is two LOIN BACK RIB RACKS tied together in a circle. The ever-popular RIB ROAST does great on the grill whole and when cut into rib chops, steaks, and filets.
* At the shoulder end of the loin section, you find the sirloin, which is cut into SIRLOIN ROASTS, STEAKS, and CHOPS. These cuts are fattier than the center loin, and thus richer in flavor. All do marvelously well on the grill with just a rub or a dip in a marinade.
* PORK SHOULDER (also called BOSTON BUTT) is a great roast for the grill because of its structure and higher fat content. Several muscles come together at the joint between each is a cushion of fat. Because it's a tougher cut, you can grill it to 185°F--very overdone for any other cut--but you need to slowly roast shoulder to a higher finishing temperature to break down its tough fibers. On the grill over Indirect Medium heat, pork shoulder turns to tender sections of flavorful meat you can then shred or chop for pulled pork sandwiches, green chile, and other dishes. You can cook shoulder roast on the bone, but it's easier to cut when boned, rolled, and tied. Because it varies in size from 2 1/2 to 6 pounds and is relatively inexpensive, it's a good choice for a small family or a crowd.
Chops:
We love chops on the grill--they're tasty, easy, and fast. Keep a stock pile in the deep freeze and see if your life doesn't get easier. Best of all, there's a chop for everyone (see REFERENCE & APPENDIX, _Meat Cuts: Pork). Three-quarter-inch-thick chops over Direct Medium heat only take 8 to 10 minutes, so don't wander far from the grill. Chops at least 1 inch thick are best for grilling.
Ham:
Ham is the happy brainchild of necessity and creativity. Imagine life before refrigerators, factor in the massive size of a fresh hog leg, and you can understand why earlier cooks around the globe were eager to figure out how to preserve these cuts. Luckily, they found many ways. Today we can sample rich prosciutto (an Italian-style unsmoked, dry-cured variety) and Westphalian ham (a German-style smoked, dry-cured version), to name just a few, alongside the artistry of a U.S. country ham. And we do mean artistry. The hams from Smithfield, Virginia, for example, are so prized for their flavor and texture that their name is a jealously guarded appellation.
* Grill FULLY COOKED HAMS or HAM STEAKS to an internal temperature of 140°F, just enough to warm them through. Add intrigue with a spice rub or a flavorful mop. FRESH or PARTIALLY COOKED HAM must be cooked to an internal temperature of 160°F, like other raw pork cuts.
Sausages:
BRATWURST and ITALIAN are the most popular choices for the grill, but any fresh pork-based sausage fares well on the grill. Try them this way and you'll never use a skillet again. Grill over Indirect Medium heat for about 25 minutes or until a meat thermometer inserted in the sausage's center registers 160°F, turning once halfway through grilling time.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Pork On The Grill: From Squeal To Meal recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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