Monday, March 19, 2012

Thoroughly Rubbed Loins (Wow)








Picked up a Pork Loin from Key Foods today. Admittedly not the besstt selection of meat ever over at KF. But $7.95? For a 3 lb loin? Come on!

What I didn't invest into the meat quality, I more than made up for with the...

Rub
- 2 1/2 pounds boneless pork loin roast
- 1 1/4 cups brown sugar
- 2/3 cup sugar
- 3 tablespoons coarsely ground black pepper
- 2 tablespoons kosher salt
- 2 teaspoons ground ginger
- 4 1/2 teaspoons garlic powder
- 4 1/2 teaspoons onion salt
- 1 tablespoon dry mustard
- 1 1/2 teaspoons crushed red pepper (cayenne)
- 1 1/2 teaspoons ground red pepper (cayenne)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 3/4 teaspoon dried thyme, crushed

Directions
Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Sprinkle 1/2 cup of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork.

Next: throw 4 pieces of flavored wood chunks in cold water for 30 minutes.

While the wood is soaking, get the bbq up to 225 indirect heat, and shift the rubbed loin on to the grill. Leave it there, no matter what, for 6 hours.

At even intervals, drop the soaked wood chips on to the charcoal. You want the meat ensconced in smoke particles as dense as possible.

You can take the meat out at an internal temperature of 140 at the lowest and 165 at the highest. This is a tricky conundrum though- at 135, trichinosis is just eliminated, but past 145, and you're compromising the fall-apartedness of the meat. Your call; but I hope it's clear where I stand (close to trichinosis).

<<-- You're welcome New York!

To complement the pork loin, I threw some Bunashimeji (beech) mushrooms in a pan with olive oil. Over a ten minute period I added an almost nonsensical mixture:

- Onion powder
- Balsamic vinegar
- White truffle oil
- Argentinian Malbec
- White pepper

Once the mushrooms are sauteed through, squeeze a quarter of a lemon over the pan, and leave on low heat until serving time.

I'm very serious when I say, this rub is a prize-winner, the recipient of which will be yours truly, once I figure out a way to economically bring the ingredients in from India. I know a guy.

No comments:

Post a Comment