Pork, Pork and More Pork

Despite the bad press pork has received over the years (not to mention the derogatory-named swine flu), it is the king of the barbecue.  Spare ribs, baby back ribs, country ribs, ham, shoulder, Boston butts, loins, sausages, tenderloins and chops.  Not to mention craiclins, bacon, pig roasts, and suckling pigs!  Basically everything but the oink is fair game for the honorable griller and barbecuer.

This weekend, I am firing up my kettle with Lazzari, adding some pecan chunks and then slowly smoking 12 pounds of boneless, brown sugar brined pork putt.  When it’s finished, it will be sliced, pulled, chopped, sauced and eaten. “Uncle John” will then send gifts of pork butt to my sister-in-law and brother-in-law who recently welcomed a pair of babies into the world; Quinn and Rowan, my 17th and 18th niece/nephew.

To prepare for a Sunday pork butt celebration, let’s pay homage to the humble pig.  From Bon Appetit:

Pork Recipes Slideshow

America’s pork is better than ever, thanks to the revival of traditional farming and the rediscovery of heritage breeds. These 20 recipes prove just how good it is. For more information on heritage pork, see our ingredient guide to Heritage Pork.

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Pork Chops with Leeks in Mustard Sauce

Photograph by Hans Gissinger

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Talking Turkey 2009 – Post #1

As we count down toward Thanksgiving 2009, Grilladelic will be scouring the four corners of the world (wide web) looking for grilled, smoked and barbecued turkey recipes that could transform your holiday.

This recipe is from the archives of Bon Appetit

First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the brine and the turkey.) The smokiness of the turkey is offset beautifully by the tangy, sweet glaze, which incorporates two quintessential Napa Valley ingredients: wine and mustard.

6 quarts water

2 large onions, quartered

1 cup coarse salt

1 cup chopped fresh ginger

3/4 cup (packed) golden brown sugar

4 large bay leaves

4 whole star anise

12 whole black peppercorns, crushed

• 1 13- to 14-pound turkey, giblets discarded

• 4 cups hickory smoke chips, soaked in water 30 minutes, drained [I would experiment with a fruit wood like apple or cherry.  If you are brave, I was told by an old turkey farmer from Graafschap that sassafras is the wood of choice for smoking turkey]
• Disposable 9×6 1/4×1-inch aluminum broiler pans

• 2 large oranges, cut into wedges
• 1/4 cup olive oil
• 2 tablespoons oriental sesame oil

For glaze

• 3/4 cup pure maple syrup
• 1/2 cup dry white wine
• 1/3 cup Dijon mustard
• 2 tablespoons (1/4 stick) butter

Preparation

Make turkey:
Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.

Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.  (A large plastic cooler works good for a brine container.  You can add ice to keep it cool too)

If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.

If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.

Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.

For glaze:
Bring all ingredients to simmer in heavy medium saucepan.

Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes