Pork Loin Spiedies
Note: A spiedie is a type of hoagie from Binghamton, N.Y. Cubes of meat are marinated with a combination of Italian seasoning and mint, and then cooked and arranged, skewer and all, in a long roll or slice of Italian bread. This recipe must be prepared in advance and requires 6 long bamboo skewers and a handful of hickory wood chips. From "Weber's New American Barbecue: A Modern Spin on the Classics," by Jamie Purviance.
• 1 c. extra-virgin olive oil
• 1/4 c. red wine vinegar
• 1/4 c. fresh lemon juice
• 1/4 c. finely chopped fresh mint leaves
• 1/4 c. finely chopped fresh Italian parsley leaves
• 2 tbsp. finely chopped fresh dill
• 2 tsp. minced garlic
• 2 tsp. kosher salt
• 1 1/2 tsp. fennel seed
• 1/2 tsp. freshly ground black pepper
• 1 1/2 lb. trimmed pork loin, cut into 1 1/2-in. chunks
• 6 Italian or French sandwich rolls, cut lengthwise in half but not all the way through
In a large bowl whisk the olive oil, vinegar, lemon juice, mint, parsley, dill, garlic, salt, fennel seed and pepper. Reserve and set aside 1/4 cup plus 2 tablespoons to drizzle over the cooked pork. Place the pork chunks in the large bowl with the remaining marinade, cover, and refrigerate for 2 hours, stirring once.
Soak the skewers and wood chips (separately) in water for at least 30 minutes.
Prepare the grill for direct cooking over medium heat (350 to 450 degrees).
Thread pork cubes onto the skewers. Discard the marinade. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, grill the skewers over direct medium heat, with the lid closed, until the meat is evenly seared and cooked to an internal temperature of 145 degrees, 9 to 11 minutes, turning occasionally. During the last minute of grilling, toast the rolls, cut side down, over direct heat.
To serve in the authentic style, place a skewer on each roll and, using the roll as a pot holder to grasp the meat, twist and pull out the skewer, leaving the pork cubes in a neat line right down the middle of the roll. Drizzle each spiedie with 1 tablespoon of the reserved marinade and serve right away.
Hasselback Potatoes With Garlic Butter and Parmesan
Note: The brilliant idea for these accordion-looking potatoes came from the chefs at Restaurant Hasselbacken in Stockholm. From "Weber's New American Barbecue," by Jamie Purviance.
• 6 russet potatoes, each about 12 oz., scrubbed and dried
• 6 tbsp. (3/4 stick) unsalted butter
• 6 garlic cloves, smashed and peeled
• 1 1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 2 oz. Parmigiano-Reggiano cheese, finely grated
• 2 tbsp. finely chopped fresh Italian parsley leaves
Prepare the grill for indirect cooking over medium-high heat (400 to 450 degrees).
So that each potato will lie flat on the cooking grate, cut off a very small piece (1/4 inch or less) on the widest side of each potato, which will now be the bottom side. Then, using a very sharp knife, starting 1 inch from the end, cut slits crosswise into each potato, 1/8 to 1/4 inch apart, stopping just before you cut through so that the slices stay connected at the bottom.
In a small skillet over medium heat on the stove, melt the butter. Add the garlic and cook until lightly browned, 1 1/2 to 2 minutes, stirring occasionally. Remove the skillet from the heat and add the salt and pepper. Fan out the layers of each potato enough that you can get some butter and seasonings inside the layers. Brush the potatoes, including the bottoms, with half of the butter mixture.
Grill the potatoes over indirect medium-high heat, with the lid closed, for 30 minutes. Brush the potatoes with the remaining butter mixture, making sure some of the butter drips down into the slices. Continue grilling, with the lid closed, until the potatoes are almost cooked through, 30 minutes more.
Top the potatoes evenly with the cheese and cook until the cheese is melted and slightly browned and the potatoes are crisp on the outside and tender on the inside, 5 to 10 minutes more. Garnish with the parsley and serve hot.
Rosemary-Lemon Pork Chops With Ember-Smoked Butter Recipe
Note: This recipe requires a charcoal grill and all-natural lump charcoal (which will be placed on the butter). The marinade must be prepared in advance. From "Weber's New American Barbecue," by Jamie Purviance.
For the marinade:
• 1/4 c. extra-virgin olive oil
• Grated zest and juice of 1 lemon
• 2 tbsp. finely chopped fresh rosemary leaves
• 1 tbsp. country-style Dijon mustard
• 1 tbsp. minced garlic
• Kosher salt
• Freshly ground black pepper
• 4 boneless or bone-in pork chops, each about 8 oz. and 1 in. thick
For the butter:
• 6 tbsp. (3/4 stick) unsalted butter, softened
• Grated zest of 1 lemon
• 2 tsp. finely chopped fresh rosemary leaves
• 1 tsp. country-style Dijon mustard
• 1 tsp. minced garlic
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
Mix the olive oil, lemon zest and juice from 1 lemon, rosemary leaves, 1 tablespoon mustard, 1 teaspoon garlic, 1 1/4 teaspoon salt and 1/2 teaspoon pepper. Coat the pork chops on all sides with the marinade, place in a bowl, cover, and refrigerate for 2 to 4 hours.
Meanwhile, prepare the butter: In a medium bowl, with the back of a fork, mash the butter, zest from 1 lemon, 2 teaspoons rosemary, 1 teaspoon mustard, 1 teaspoon garlic, 1/2 teaspoon salt and 1/4 teaspoon. Form the mixture into a log, 3 to 4 inches long. Set the log in the bowl, cover, and refrigerate for at least 1 hour.
Prepare the charcoal grill with all-natural lump charcoal for direct cooking over medium-high heat (400 to 450 degrees).
Lift the pork chops from the bowl, allowing the excess marinade to drip off, and discard the marinade.
Grill the chops over direct medium-high heat, with the lid closed, until still slightly pink in the center, 6 to 8 minutes, turning once. Transfer to a metal tray and let rest for 3 to 5 minutes.
Cut the butter lengthwise into four long pieces and set each one on top of a pork chop. Using long-handled tongs, lift an ember, about the size of an orange, from the bed of charcoal and very carefully set the burning ember on top of each piece of butter for 1 to 2 seconds. The butter will smoke and melt. Return the burning ember to the grill. Serve the pork chops right away.