Bobby Flay's Barbecue Addiction by Bobby Flay

Author:Bobby Flay
Language: eng
Format: mobi, epub
Tags: U.S. Regional, Food & Wine, Cookbooks, Regional & International, Outdoor Cooking, Barbecuing & Grilling
ISBN: 9780770433468
Publisher: Clarkson Potter
Published: 2013-04-22T18:30:00+00:00

Grilled Rack of Pork, Two Ways

Slightly sweet and smoky, Spanish paprika is made for barbecue. Its strengths are played up in both the sauce, tangy with Spanish sherry vinegar, and the spice-heavy rub. Rack of pork is lean with very little fat; a long briny soak ensures moist and flavorful—never dry—pork.

SERVES 6 TO 8

½ cup plus 4 teaspoons kosher salt

½ cup packed light brown sugar

1 Spanish onion, quartered

15 black peppercorns

15 whole yellow mustard seeds

1 small bunch fresh thyme sprigs

1 (4-pound) center-cut rack of pork

¼ cup mild Spanish paprika

4 teaspoons ground cumin

4 teaspoons mustard powder

4 teaspoons ground fennel

2 teaspoons coarsely ground black pepper

Canola oil

Sherry Vinegar Barbecue Sauce

1 To make the brine, combine 2½ quarts cold water, ½ cup of the salt, the brown sugar, onion, peppercorns, whole mustard seeds, and thyme in a pot large enough to hold the rack of pork and bring to a boil, whisking to dissolve the salt and sugar. Remove from the heat and let cool completely.

2 Add the pork to the brine, cover, and refrigerate for at least 4 hours and up to 12 hours.

3 Remove the pork from the brine 1 hour before cooking, rinse with cold water, and pat dry with paper towels.

4 Heat your grill to high for indirect grilling (see this page).

5 Combine the paprika, cumin, mustard powder, fennel, ground pepper, and the remaining 4 teaspoons salt in a bowl. Brush the rack of pork with oil and rub with the spices and salt. Sear the pork on both sides directly over high heat until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork to the cooler side of the grill (indirect heat), close the cover, and cook, brushing with the barbecue sauce every 5 minutes or so, until an instant-read thermometer inserted into the center registers 140°F, about 30 minutes.

6 Remove the pork from the grill, tent loosely with foil, and let rest for 15 minutes before slicing.

SHERRY VINEGAR BARBECUE SAUCE

MAKES ABOUT 2 CUPS

2 tablespoons canola oil

2 shallots, finely diced

4 garlic cloves, finely chopped

1 cup aged sherry vinegar

¼ cup packed dark brown sugar

1 tablespoon mild Spanish paprika

1 cup ketchup

1 cup low-sodium chicken broth

2 teaspoons finely chopped fresh thyme

Kosher salt and freshly ground black pepper

Clover honey

Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and cook until softened, 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes. Add the brown sugar, paprika, ketchup, chicken broth, and thyme and cook until reduced by half, about 15 minutes. Season with salt, pepper, and honey to taste. Let cool to room temperature.

SPANISH “CUBAN” SANDWICHES

COOK ON PLANCHA OR FLATTOP GRILL

SERVES 2

½ cup mayonnaise

2 garlic cloves, chopped

1 heaping tablespoon Dijon mustard

2 jarred piquillo peppers

Kosher salt and freshly ground black pepper

2 Cuban rolls or loaf of Cuban bread

¼ pound thinly sliced Manchego cheese

¼ pound thinly sliced Serrano ham

1 pound thinly sliced cooked rack of pork (from previous page)

2 cups baby arugula

4 tablespoons (½ stick) softened unsalted butter

1. Combine the

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