Issue Date: June 29, 2008
How to grill the big-cut meats for a crowd
Whole pork loins, rib-eye roasts and turkey breasts are great choices.
By Pam Anderson
Bigger can be easier.
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One of the best ways to feed a summer crowd is to grill a big cut of meat or poultry. If you've never done it, you might be intimidated, but you shouldn't be. It's much easier than doing a lot of individual steaks or chops, which need to cook over a hot fire to get that perfect sear, then must be watched carefully to prevent flare-ups.
In contrast, roasts cook leisurely over indirect heat, with little fussing necessary. You're really grill-roasting, emphasis on the second word. That means long, slow cooking that leaves meat tender, with an enticing smoky flavor.
Start by firing up a gas grill (or building a hot fire on one side of a charcoal grill). Turn off two of the three (or one of the two) gas burners, setting the roast on the cool side. Once the pork or beef roast is done, turn all burners on high (or move roast to the hot side of a charcoal grill) and quickly brown the meat to ensure good color and flavor. To crisp the turkey skin, reverse the order, browning the turkey breast over direct heat first, then finishing over indirect heat.
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Spicy Grilled Adobo Pork Loin with Chorizo Stuffing
Many grocery stores and food warehouses sell whole pork loins. If you don't want to cook such a large roast, buy a 3 1/2- to 4-pound loin and halve the remaining ingredients. Because a smaller roast is shorter, not thinner, the cooking time is not much different.
12 large garlic cloves
6 Tbs. olive oil, divided
1 pound fully cooked chorizo sausage, cut into large chunks
1 cup cilantro leaves
1/4 cup chipotle peppers in adobo sauce from a 7-ounce can
3/4 cup dry bread crumbs
3 Tbs. ground cumin
2 Tbs., plus 2 tsps. kosher salt
1 Tb., plus 1 1/2 tsps. ground black pepper
2 Tbs. ground paprika
2 Tbs. brown sugar
1 8-pound whole pork loin
Heat garlic cloves and 3 Tbs. of the oil in a small skillet over medium heat. Once garlic starts to sizzle, reduce heat to low and continue to cook, turning cloves once or twice, until soft and golden, 5 to 7 minutes.
Meanwhile, place chorizo, cilantro, chipotles, bread crumbs and 1 Tb. of cumin in a food processor; add garlic and its oil. Process until ingredients are finely ground; set aside.
Mix remaining 2 Tbs. cumin along with 2 Tbs. kosher salt,1 Tb. pepper, paprika and brown sugar in a small bowl; set aside.
Lay pork loin on a sheet of plastic wrap, fat side down. Leaving a 1/2-inch border at each end, slit pork loin lengthwise down the center -- but not all the way through -- to form a long pocket. Brush cavity with 1 Tb. of oil; sprinkle with remaining 2 tsps. salt and 1 1/2 tsps. pepper.
Pack cavity with sausage mixture, alternating between ends so roast is evenly stuffed. Tie crosswise with butcher's twine at 1-inch intervals. Brush roast with remaining 2 Tbs. of oil and sprinkle all over with spice mixture, rubbing it in with your hands.
Meanwhile, heat gas grill, igniting all burners on high for at least 10 minutes. (Or build a charcoal fire on one side of the grill.) Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag.
Turn off one (or two, if you have three) of the heat controls. Place pork loin, fat side up, on grill rack over turned-off burners (or the cool side of the charcoal grill) and grill over indirect heat, maintaining heat level at medium-low (or between 250 and 300 degrees, if there's a temperature gauge), until pork registers 160 at its thickest point, about 1 1/2 hours.
Turn burners on high and, keeping an eye out for flare-ups, continueto grill pork, now fat side down, until impressively brown, about 5 minutes longer. Remove from grill and let rest 15 to 30 minutes. Cut into 1/2-inch slices and serve.
Serves 24
Per serving: 337 calories, 6g carbohydrates, 32g protein, 20g fat (7g saturated), 91mg cholesterol, 1g fiber, 986mg sodium
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Grilled Prime Rib with Green Olive-Tomato Relish
8 large garlic cloves
1 1/2 Tbs. kosher salt
1 1/2 Tbs. ground black pepper
2 Tbs. herbes de Provence
2 Tbs. paprika
1/2 cup olive oil, divided
1 6- to 6 1/2 -pound boneless beef rib-eye roast
1 1/2 cups pimento-stuffed olives, coarsely chopped
3 to 4 large plum tomatoes, cut into small dice (about 1 1/2 cups)
1/2 medium red onion, cut into small dice
1/4 cup capers, coarsely chopped
1/4 cup chopped fresh parsley
1 tsp. finely grated lemon zest and 1 Tb. juice from a small lemon
Process garlic, salt, pepper, herbs and paprika in a food processor; add 1/4 cup oil and process to paste consistency. Smear evenly over the roast. Tie roast crosswise every2 inches with butcher's twine.
Meanwhile, heat gas grill, igniting all burners on high for at least 10 minutes. Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag. (Or build a hot charcoal fire on one side of the grill.)
Turn off one (or two if you have three) of the heat controls. Place beef roast, fat side down, on grill rack over turned-off burner (or on the cool side of the charcoal grill). Grill over indirect heat, maintaining medium-low heat (250 to 300 degrees, if there's a temperature gauge), until a meat thermometer inserted in the thickest part registers between130 degrees (for medium rare) and 135 (for medium), 2 1/4 to 2 1/2 hours.
Turn all burners on high (or move roast to hot side of charcoal grill)and continue to cook roast, until impressively brown, about 5 minutes longer. Remove from grill and let stand 15 to 30 minutes.
To make relish, mix olives, tomatoes, onions, capers, parsley, lemon zest and juice and remaining 1/4 cup of olive oil in a medium bowl. Before serving, stir meat juices and crispy bits into the relish, if desired.
Cut beef into 1/2-inch-thick slices and serve alongside relish.
Serves 12
Per serving (with relish): 385 calories, 4g carbohydrates, 39g protein, 23g fat (6g saturated), 121 mg cholesterol, 2g fiber, 1,252mg sodium
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Grilled Turkey Breast with Indian Spices
1 6-pound turkey breast or 2 turkey breast halves (ask butcher to remove from bone but leave skin intact)
1 Tb. dark brown sugar
1 Tb. ground black pepper
1 Tb. ground cumin
1 Tb. dried thyme leaves
1 Tb. paprika
1 Tb. kosher salt
1 1/2 tsps. garlic powder
1 tsp. ground turmeric
1/4 cup vegetable oil
Rinse boned turkey breast and pat dry. Mix next eight ingredients with oil to make a paste. Smear turkey all over with rub.
Meanwhile, heat gas grill, igniting all burners on high for at least 10 minutes. (Or build fire on one side of charcoal grill.) Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag.
Place turkey breast on hot grate (or over hot side of charcoal grill); cover and grill, turning after5 minutes and watching for flare-ups. Cook until well browned on both sides, for a total of 10 minutes. Turn off one (or two if you have three) of the heat controls. Move turkey breast to turned-off burner or to the cool side of the charcoal grill and grill over indirect heat. Maintain heat level at medium-low (250 to 300 degrees, if there's a temperature gauge), until a meat thermometer stuck in the thickest section of the breast registers 160 degrees, 20 to 35 minutes, depending on size and thickness. Remove from grill and let stand15 minutes. Cut crosswise into 1/2-inch-thick slices and serve.
Serves 8
Per serving: 296 calories, 4g carbohydrates, 47g protein, 9g fat (1g saturated), 133mg cholesterol, 1g fiber, 809mg sodium
Pam Anderson is the author of "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin, $27).
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