September, 2015 — The Labor Day Issue
It probably comes as no surprise that a holiday weekend for us means a grilling weekend. So if you are planning a holiday barbecue, you’re in luck. We have two amazing recipes to share from our friend, barbecue legend Steven Raichlen.
We’ve mentioned his new television program Steven Raichlen’s Project Smoke in previous newsletter issues, and we hope you’ve enjoyed some of the photos and footage we’ve shared from the set in Tucson. Now, we have the actual recipes so you can recreate the fantastic meals from the show yourself.
The first recipe is a mouth-watering coffee-crusted pork loin smoke-roasted to perfection. The second is a gorgeous whole prime rib that is spit-roasted over a wood-fire, then sliced into individual steaks and seared on the grill grate to finish. Both of these recipes are absolute show stoppers.
We hope you have a fun and safe holiday weekend – and happy grilling!
Coffee-Crusted Spit-Roasted Whole Pork Loin with Red-Eye Barbecue Sauce
Kalamazoo is a proud sponsor of the PBS program Steven Raichlen's Project Smoke, and this recipe from the show is a real masterpiece. The pork loin is mounted in the rotisserie, and then smoke-roasted over a wood fire – a technique Raichlen calls “smoketisserie roasting”. The heritage pork bastes in its own juices on the spit as it roasts, and the bold coffee rub and subtly-infused smoke flavor are simply incredible.
This is a fantastic way to use the rotisserie spit on the Kalamazoo Hybrid Fire Grill, with a wood fire burning in the Hybrid Fire Grilling Drawer. This technique creates superior flavor to using a conventional, infrared rotisserie burner. You can view a video of Raichlen cooking this recipe by scrolling below the written instructions.
Note: You can watch another video by Chef Rick Bayless using the same technique to roast chickens. Information on the technique starts 3 minutes into the video.
- 1 whole pork loin roast (14 to 16 pounds)
For the coffee rub:
- 3/4 cup ground coffee
- 1/4 cup dark brown sugar
- 1/4 cup sweet paprika
- 2 tablespoons sea salt, plus more for seasoning
- 1 tablespoon freshly ground black pepper, plus more for seasoning
- 2 teaspoons ground cumin
For the Red-Eye Barbecue Sauce:
- 3 tablespoons pork drippings or butter
- 1 medium onion, finely chopped (about 1 cup)
- 4 ounces Smithfield ham, cut into matchstick slivers
- 4 teaspoons flour
- 2 cups brewed coffee
- 1/2 cup tomato sauce or ketchup
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 2 to 3 tablespoons brown sugar, or to taste
If your butcher hasn't yet done it, trim any silver skin or excess fat off the pork roast. Place the roast on a sheet pan.
Make the rub: Place the coffee, sugar, paprika, salt, pepper and cumin in a small bowl and mix with your fingers. Sprinkle the rub over the pork on all sides, rubbing it into the meat. You can cook it right away, but the roast will have even more flavor if you let it cure in the refrigerator for 2 to 4 hours. Set up your grill for spit-roasting and preheat to medium-high (375 to 400 degrees). For a Kalamazoo Hybrid Fire Grill, I recommend removing the grill grates and starting a wood fire in the drawer. Move the fire/coals to the front of the drawer before mounting the spit in the grill so that the fire is offset from the meat.
Thread the pork roast lengthwise onto the rotisserie spit. Place on the rotisserie. Toss wet wood chips on the coals or add a foil smoking envelope to the fire to create smoke. Spit-roast the pork until sizzling and browned on the outside and cooked to your taste preference, 1-1/2 to 2 hours for medium (155 degrees).
Transfer the pork to a cutting board or platter and let rest for 15 minutes before carving and serving. (Note: Use a heavy cleaver to cut through the backbone.)
Meanwhile, make the Red-Eye Barbecue Sauce. Heat the pork drippings or butter in a cast iron skillet. Add the onion and ham and cook over medium-high heat until browned, 3 minutes, stirring with a wooden spoon. Stir in the flour and cook for 30 seconds. Stir in the coffee and boil until reduced to 3/4 cup, 3 minutes, scraping the bottom of the pan with the wooden spoon to dissolve any burnt on meatjuices. Stir in the tomato sauce, cream, Worcestershire and sugar, and simmer for 3 minutes. Add salt (you won't need much - the ham is salty already) and pepper and additional sugar if desired to taste. The gravy should be highly seasoned.
Spit-Roasted Wood-Grilled Prime Rib
Kalamazoo Outdoor Gourmet is a proud sponsor of Project Smoke with Steven Raichlen. This awe-inspiring recipe, created by the host, was prepared on the television show using the new Kalamazoo Gaucho Grill. We are delighted to share it with you here.
Two of the most impressive cuts of meat to serve off the grill are a prime rib roast, and a really thick, bone-in rib steak. This recipe uses gentle heat and wood smoke to bring the rotisserie prime rib up to an internal temperature of 100°F. Then, the prime rib is removed from the spit, sliced into massive steaks, placed on the grill grate and seared over a wood fire. The flavors, and the experience, are amazing. Below the written recipe you will find the video version from PBS. Enjoy!
- A 7-bone prime rib (about 22 pounds); can be scaled down for smaller groups
- Coarse salt or smoked salt
- Cracked black pepper
- Onion powder
- Garlic powder
- Hot red pepper flakes
- Extra virgin olive oil
Generously - and I mean generously - season the prime rib on all sides with salt, pepper, onion powder, garlic powder and hot pepper flakes. Rub the seasonings into the meat. Drizzle the olive oil over the roast and rub it into the meat. Meanwhile, set up your Kalamazoo Gaucho Grill for spit-roasting. Build a substantial fire and let it burn down to glowing, medium-hot coals (about 400 degrees). Thread the roast on the spit and secure with the prongs.
Fit the spit into the motor and spit cradle.
Smoke-roast the prime rib until the exterior is sizzling and darkly browned and the internal temperature of the meat is about 100 degrees (check with an instant-read meat thermometer inserted into the center of the roast). This will take 1-1/2 to 2 hours.
Transfer the prime rib to a large cutting board and let rest for 10 minutes. Replenish the fire. (You'll want medium-high heat.) Using a sharp knife, slice the prime rib into 7 large steaks. (You might need a cleaver to chop through the bones.) Salt and pepper both sides of the steaks. Arrange the steaks directly on the grill grate. Sear for 2 to 3 minutes per side, or until browned on the outside and the internal temperature of each steak is 120 to 125 degrees (for rare) on an instant-read meat thermometer.
Transfer the steaks to a cutting board and let rest for 2 to 3 minutes. Cut the meat off the bones. Cut the steak meat slightly on the diagonal from top to bottom into 1/4-inch slices. Fan these out on a platter or plates to serve. Serve the ribs for gnawing - if the meat is too rare at the bone, return the bones to the fire.