LET’S EAT
CHARLES OPPMAN
Porcine Perfection With Fathers’ Day just around the corner many families are wondering what they can do for dad to make his special day a memorable one. No, you can’t just give him a card and be done with it. And cutting the lawn for him isn’t good enough either. Doing a household chore for dad isn’t exactly a gesture of unconditional love. As a devoted family who appreciates dad you’re obligated to come up with something he won’t soon forget. What better way is there to say “Pops we love you.” than to feed that special guy an unforgettable meal? Here are easy BBQ pork and black bean salsa and corn recipes for Fathers’ Day. This is also a good way to kick off the BBQ season.
The Pork Roast First you need to select the correct cut of pork. You could use pork loin, but this is not the best choice. The loin cut is devoid of collagen and only has a scant amount of surface fat. (One of the cruelest rules of nature I know is that animal fat equals flavor.) I would select pork shoulder or butt for this particular cooking method, dry radiant heat. A
5 to 7 pound roast should do nicely. It’s better to cook a roast that is more than necessary because approximately one-third will be lost to shrinkage and there is that pesky bone. Preheat the coals as you would for any other BBQ procedure. If you have a gas grill, heat the chamber to 300ºF.
The Dry Rub 1 teaspoon salt 1 teaspoon brown sugar 1 teaspoon black pepper 1 teaspoon cumin powder 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon chili powder Combine all dry ingredients and hand-rub mixture over pork roast. Cover with plastic wrap and allow to marinate refrigerated for 2 to 4 hours. If there is any dry rub remaining, rub it on before cooking. Place a drip pan under the grill or, if this isn’t possible, place roast in baking pan, with ½ cup of water, on the grill itself. A low constant LET'S EAT > PAGE 29
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28 June 2022
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