cooking with fire {pork in connecticut}

Going to the States for the holidays means going out to eat a lot in New York. Trying to cram in all the exotic (i.e. Asian, American, etc.) foods we can’t get back home in Rome.

But it also means eating meals with family. I’m lucky in this respect, since both of my sisters are pretty good cooks. And their husbands aren’t bad either.

In fact, my brother-in-law Kevin (Jodi’s husband)  is somewhat of a grilling genius. When I grill, I never attempt anything beyond things like steak, fish or – if I get real fancy – anything on a skewer. But Kevin is one of those people who won’t flinch at grilling a turkey. He can actually figure out how to keep the fire going, how many coals to use, how to move them around….all that kind of stuff.

Luckily Sophie and I were invited over to Jodi and Kevin’s during Chanukah for a family meal. As is typical in my multi- denominational family, the menorah was set under the sparkling lights of the Christmas tree and we had a pork roast for dinner.

That would be a grilled pork roast.

While Kevin took care of the meat, my sister Jodi whipped up a massive bowl of Eastham Turnips, which were as yummy as promised.

The pork came from the farmer’s market in Old Greenwich, from Truelove Farms,so it was nice and fatty and perfect for cooking over flames.

So while Kevin lit the grill, my niece Paulina  lit the menorah, we opened presents and eventually sat down to one of the best meals of our trip.












Pork  Cooked over the Coals

5 pound pork roast
salt
pepper

Brine:
8 cups cold water
1.5 cups white sugar
6 Tablespoons kosher salt

Prepare the brine by mixing the salt and sugar into the water until disolved. Submerge roast, cover, refrigerate for 3 hours.

Remove roast from brine and pat dry. Tie it up with twine so that it is secured tightly. Season with salt and pepper.

Cooking:
Kevin swears by his Weber.

Wood Chips: Soak about a cup of apple wood chips in water for a half out. Drain and wrap in foil, puncturing holes to let out the smoke.

Fire up 60 coals of charcoal briquettes until grey ash appears.
Separate them into two areas on either side of grill. Place a pan in the middle of the grill to catch the drippings. Place the wood chips to one side of the coals.

Place the tied roast on top of the gill, centered over the drippings pan.. Cover the grill, with vents partially open. Cook for one hour, then remove wood chips. Replenish coals, about 8 per side, cover grill and roast another hour.

Let rest about 12 minutes, before slicing and serving.