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Show 404:
High on the Hog
Pork is arguably the heart and soul of the American barbecue tradition. In this show, Steven goes whole hog with two terrific pork dishes. From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. Then, demoing the very latest in hi-tech outdoor kitchens, the Professor spit roasts Coconut-Crusted Ribs and whips up some grilled Tropical Fruit Kebabs to accompany the ribs.


COFFEE-CRUSTED PORK TENDERLOINS
With Redeye Barbecue Sauce

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Source: BBQ USA by Steven Raichlen (Workman Publishing, 2003)
Method: Direct
Serves: 4
Advance Preparation: 4 to 12 hours for marinating the tenderloins

1-1/2 pounds pork tenderloin (2 to 3 tenderloins)
3 tablespoons ground coffee
1 tablespoon coarse salt (kosher or sea)
1 tablespoon dark brown sugar
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon unsweetened cocoa powder
2 tablespoons canola oil
Redeye Barbecue Sauce (recipe follows)

You'll also need:
Butcher's string; 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained

Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the "tail" (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the "tail" back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the "tail" in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish.

Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight.

Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F.

Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side.

Redeye Barbecue Sauce

Yield: Makes about 2 cups

1 slice bacon, finely chopped
1/2 medium onion, finely chopped
3/4 cup brewed strong coffee or espresso
3/4 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup heavy cream
3 tablespoons brown sugar
2 tablespoons Dijon mustard
Coarse salt (kosher or sea) and freshly ground pepper to taste

Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.

BRAZILIAN COCONUT ROTISSERIE RIBS
With Piri Piri Relish
printer-ready version

Source:
Raichlen on Ribs by Steven Raichlen (Workman Publishing, 2006)
Method: Spit-roasting/rotisserie
Yield: Serves 4
Advance Preparation: 4 to 12 hours for marinating the ribs

FOR THE MARINADE:

1/2 green bell pepper, cored, seeded, and cut into 1-inch pieces (save the other half for the relish)
1/2 medium sweet onion, such as Vidalia, peeled and cut into 1-inch pieces (save the other half for the relish, recipe follows)
3 cloves garlic, peeled and cut in half
Fresh ginger (1-inch piece), peeled and cut into 1/4-inch slices
2 teaspoons coarse salt (kosher or sea)
1 teaspoon freshly ground black pepper
3 tablespoons fresh lime juice
1/2 cup coconut milk or 3 tablespoons extra-virgin olive oil
1 bunch fresh cilantro (or parsley), washed, shaken dry, stemmed and finely chopped (reserve 3 tablespoons for the relish)
2 racks of baby back ribs (4 to 5 pounds)
Piri Piri Relish (recipe follows)

1. MAKE THE MARINADE: Place the bell pepper, onion, garlic, ginger, salt, and pepper in a food processor fitted with a metal chopping blade. Puree to a coarse paste by pulsing the machine. Pour the lime juice and the coconut milk in through the feed tube and pulse again to mix. Add half the cilantro and pulse the machine to mix.

2. Prepare the ribs. Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat-side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the other rack.

3. Place the ribs in a roasting pan. Pour the marinade over them, turning several times to coat both sides. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or as long as overnight–the longer, the richer the flavor.

4. Drain the ribs well and thread the ribs onto the rotisserie spit. Using a sharp, slender knife, and starting on the bone side, make starter holes in the meat between every two ribs. Twist the knife blade to widen the holes. This makes it easier to insert the spit.

Use an over-and-under weaving motion to thread the ribs, through the holes, onto the spit.

5. Set up the grill for spit-roasting and preheat to high.

6. When ready to cook, attach the spit to the rotisserie mechanism and turn on the motor. Grill the ribs, covered, until golden brown and cooked through, 40 minutes to 1 hour, depending on their size. The ribs are done when the meat has shrunk back about 1/4-

inch from the ends of the bones.

7. Transfer the spit with the ribs to a cutting board. Carefully pull out the skewer. Cut each rack of ribs into 2 bone segments. Spoon a little Piri Piri Relish over the ribs, serving the rest on the side. Sprinkle with cilantro and serve at once.

Piri Piri Relish

Yield:
About 1 cup

1/2 medium onion, finely chopped
1/2 green bell pepper, finely chopped
2 ripe tomatoes, seeded and finely chopped
2 to 4 piri piri peppers (or other pickled hot peppers or fresh chiles), minced
2 tablespooons extra-virgin olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh chopped cilantro
Coarse salt (kosher or sea) or freshly ground black pepper

Place the onion, pepper, tomatoes, piri piri peppers, olive oil, lime juice, and cilantro in a bowl and stir to mix. Add salt and pepper and additional lime juice, if needed, to taste.

TROPICAL FRUIT KEBABS
printer-ready version

Adapted from: How to Grill by Steven Raichlen (Workman Publishing, 2003)
Method: Direct grilling
Serves: 4

1/2 cup turbinado sugar (sometimes called raw sugar)
1/2 teaspoon cinnamon
Pinch of nutmeg
Chunks or slices of ripe tropical fruits such as mangoes, papayas, bananas,or pineapple (about 20 to 30 pieces)
1 can (14 ounces) unsweetened coconut milk
Sprigs of fresh mint for garnish
Bamboo skewers, soaked in water to cover for 1 hour, then drained
Ice cream (optional)

Combine the sugar, cinnamon and nutmeg in a small bowl. Skewer the fruit on the bamboo skewers, alternating fruits, 3 to 5 pieces on each. Brush with coconut milk, and sprinkle with the spiced sugar.

When ready to cook, brush and oil the grill grate. Arrange the skewers on the hot grate and grill until nicely browned on both sides, 3 to 4 minutes per side. Transfer to plates or a platter for serving, and garnish with mint leaves, if desired. Or serve ice cream in chilled martini glasses (or bowls) and accompany with the fruit skewers.


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