Sunday, June 19, 2011

Father's Day

Father & Son

Before my son left for an exchange in France (Bordeaux) we had a final meal together. Since it was Father's Day it only seemed fitting that some kind of protein get grilled. I have been playing with some of the lesser cuts of meat of late. You know, they are the ones you see on a restaurant list. Basically things like Pork Shoulder, Flap Steak (Bavette Steak), Hanger Steak, Flat Iron Steak, etc. These cuts are fairly inexpensive and with some care you can elevate them to great heights.
I started with half a Pork Shoulder and just de-boned, butterflied and then stuffed with garlic and rosemary then rolled into a roast. The roast was about 6-7 lbs and all I did was sear on a medium hot grill then move the roast completely off the flame. I banked the coals to one side and tried to keep the temperature around 250 degrees. The first time you try this make sure you get this going early as it can take 6-8 hours to cook. This roast you should pull at 185 degrees and let rest for 30 minutes. At that temperature you can still slice the roast. If you cook another 10 degrees you are going to wind up with pulled pork (delicious, but not what we are going for).
This roast goes well with a vegetable that you can add some acid to. Brussel Sprouts sauteed with bacon and some lemon juice are killer. Grilled Asparagus with salt, pepper, olive oil and lemon are a gimme too.

Smoke Roasted Pork Shoulder
w/Sauteed Brussel Sprouts & Grilled Asparagus