Cooking Is Back

Have you noticed that the price of beef has gone right through the roof. At least here it has. So among my favorite cuts has now a little pork rib roast which I can still pick up for $7 or $8. And properly prepared, to die for, dahling.

So, here’s the deal. Start with a brine. Equal parts leftover coffee and cider vinegar, about two tablespoons of kosher salt, some garlic powder, ground roasted cumin, smoked paprika, and a couple of bay leaves. Put it all in the microwave for a couple of minutes so that the salt dissolves. Put in some ice to cool it down, and put the roast in the brine. Fill with ice and water to cover and put it in the fridge for a couple of hours.

Out at the grill, build a fire on one side of the grill. If you’ve got a kettle grill, you’ll want to use the ring so you can cook the roast over indirect heat.

After a couple of hours in the brine, take it out and pat dry but don’t rinse. Season liberally with salt and pepper, and put it on the cool side of the grill.

For the glaze, combine orange juice and balsamic vinegar, add a touch of garlic powder and bring it to a simmer. I’ve got a little side burner on the grill on which I can keep the glaze warm. While it’s cooking, just open up the grill from time to time and brush on the glaze.

Pork RoastDon’t cook the pork to more than 140-145 degrees. Really. Slightly pink pork is perfectly safe to eat, and it won’t be dry as dust when you serve it. Rest for 10 minutes before carving.

The result? Good enough to serve for an anniversary dinner.

With just a little time and a few ingredients that most people have in the kitchen anyway you can turn an inexpensive pork roast into something that you’d be proud to serve anyone who’s not a vegetarian. And I don’t know,  you might change someone’s mind with this one. Maybe not, but you never know. For me, it’s way to turn what has become about my favorite cut of meat, based on price and flavor, into something spectacular.

I hope you’ll try it. And it’s good to be able to write about food again. 

Bar Code Grey

–scene–

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