NOT YOUR AVERAGE BARBECUE
Labor Day marks the end of the summer season, and for many - the last opportunity to barbecue. Although you are looking forward to celebrating with family and friends once again, you have had your fill of hot dogs, hamburgers and ribs and want to spice up the barbecue with something a little less traditional, but just as flavorful to eat and fun to cook.
Personal chef, Aaron C. Belgrove of Philadelphia, doesn't let the weather stop him from grilling outdoors and tries to barbecue as often as the weather permits. And although he is a steak man at heart, he knows that sometimes you need to broaden your horizons and explore the multitude of culinary options available, especially when cooking on an outdoor grill.
There is almost no limit to what home chefs can cook on their outdoor grills. Today's models have features that will allow you to prepare almost everything you can cook on an indoor range and then some. Infrared broilers, side burners and rotisseries provide the flexibility to start and finish a meal on a grill, whether it's delicate fish or raw vegetables.
"Once you realize that most cooking can be done on a grill, the grill becomes a staple in your kitchen," said Belgrove.
"It's important to understand that you don't actually cook on the fire. Once you get past that obstacle, you realize you can do anything on the grill; the key is making sure you know how to cook food properly."
He recommends getting some background from a cookbook on grill fundamentals so home chefs will learn when to cook on high heat and what pieces of meat may need to be finished in an oven. Then the options are endless.
Belgrove has a few unconventional favorites he likes to do on the grill. "For something that is not quite the norm for Labor Day fare, I would do grilled red snapper with the skin on, jerked chicken with a peas and orzo salad, or a Cuban spiced pork loin with grilled sweet potatoes and caramelized brown sugar and cinnamon."
Chef Belgrove shares his Cuban Spiced Pork Loin recipe below. For more outdoor grill ideas, visit the Dacor recipe gallery.
Click here to learn more about Dacor Epicure® Outdoor Grills and outdoor accessories.
CUBAN SPICED PORK LOIN
Prep time: 24 hours (includes brining)
Cooking time: 1 1/2 - 2 hours
Yield: Serves 7 to 10
- Large pork tenderloin (7 to 8 lbs)
Brine (Method of soaking the pork for 24 hours before cooking.)
- 2 cups light brown sugar
- 1 cup kosher salt
- 10 crushed bulbs of garlic
- 4 cups orange juice
Soak the pork in the brine overnight in refrigerator.
Cilantro and Parsley Paste
Place all the ingredients in a blender or food processor and blend well.
Heat the grill and get it very hot for a good sear, about 400 degrees. After 15 minutes, sear the pork loin on a hot clean grill.
Lay the loin on the back of the grill and roll it towards the front of the grill every 4 minutes.
Once you have grill-marked the entire loin, after about 16 minutes, turn the grill down to continue cooking for 60-90 minutes, depending on the thickness of the loin.
Be sure to baste the loin with the paste every 20 minutes so it is flavorful.
After heating for 60-90 minutes, check the internal temperature of the loin with a meat thermomenter; the internal temperature should be 190 degrees.
Rest the pork for about 15 minutes before cutting on a board.
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