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Eat The Pig
FINALLY! After a dreary spring and mild winter where mud was more prevalent that the shine of the sun. No need to dwell though, as summer is here now and it's time to fill the air with the scents of BBQ and grilled meat [and some veggies too— life is all about balance]. For our CSA members, June is the month of the grill and you'll have a great variety to play with, but we wanted to make sure you had a few ways to step up your grilling game and try some new things.
Burgers don't just have to be patties with cheese on top [not that there's anything wrong with that!]. They can be great vehicles of flavor when different methods of cooking and seasoning are involved. Here are three tips to get you started, but feel free to add more to the comments section.
Are you crazy? Generally, the answer is yes, but in this particular case, no. Fish sauce is an umami bomb and when combined with smoke and char, it's pretty much the perfect bite. You can use any fish sauce, really, but if you're more adventurous, head to your nearest Asian market and look for some of the more obscure ones with the entire small fish packed in. You won't be disappointed. Simply drizzle some atop the burger and sit back and enjoy the umami explosion.
- Clinching is a method of cooking that trades the ease of a grill for the flavor of the coals. If you ever look at the traditional Argentinian-style cooking, this is a popular method of cooking all kinds of meat. What you want to do is create a nice hot bed of coals and then cook the meat directly on them. While I could go into detail explaining, this video by Adam Perry Lang describes it better than I can: http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=214431&sc=3022 [ editors note: We are not advocates, nor haters, of Weight Watchers. We're simply using their video explain our suggestions.]
Low temp cooking is a new(ish) method that involves cooking meat or vegetables in water for a period of time that ensures even cooking throughout, without the risk of over- or under-done. This method allows you to take the burger and sear it hard in a hot pan or hot grill, or even with the above clinching method, and still avoid undercooking the meat. This will give you a beautiful blend of even doneness with a hard sear on the outside. Amazing flavor and texture is the result and more information on the method can be found here: ( http://anovaculinary.com/what-is-sous-vide/ ).
Brats and Other Sausages
One of the common "issues" with cooking brats and sausages on the grill is that they break and/or split. More often than not, this is because they are placed under an extremely high heat, and the high temps cause the casing to contract to quickly and rip open. Some people are completely ok with the ripping, and if you're from the East Coast, you're well aware of "rippers" or deep-fried cased meats that "rip" open and are crispy and charred and delicious. For those that are not into the ripped casing, what you want to do is cook your meats on a low, indirect heat. A medium heat is likely fine as well, but you'll need to play around with your threshold based on the cased products you have. What you're looking for is a fully cooked-through brat that hasn't ripped. The cook time obviously varies by temperature of cooking environment, but indirect heat will give you a nice crisp, snappy casing and sausage.
Cook and Split
Growing up on the East Coast, we cooked our sausages a bit different than is typical here in Michigan, and quite frankly, most of the country. What we ended up doing was cooking our sausages half way through and then splitting them, or butterflying them, down the middle. From here you had a partially cooked and bound sausage that had these "rough" edges that were primed to take on a beautiful crispy char. So, here's how we do it. We cook the sausage over high heat for about 2 - 3 minutes per side. This allows the meat to set and bind up into something you can split without it becoming a Sloppy Joe-style mess. Once you've cooked both sides, remove from heat and slice down the middle, taking care not to slice through the other side of the casing, so that it butterflies out. At this point, flip and cook through over high heat on the exposed, split sides. This will yield a crispy and charred, albeit well done, brat that will be reminiscent of the East Coast boardwalk sausages.
Low Temp and Clinching
Low temp again. Yes, as you might guess, it's the same method as mentioned above and the benefits are exactly the same. By low temp cooking the sausages, you're cooking through, evenly, the cased meat, ensuring that the end product is an even doneness. By starting the cooking process this way, it opens up a couple of different options for finishing the cooking, one of which is any high heat method. Because you've cooked, and set, the sausages during low temp cooking, you can now sear and char over a very high heat without risk of the casing breaking into an unrecoverable mess. My preferred method of post-low temp cooking is clinching. As mentioned above, you'll be cooking directly on the cherry coals and utilizing the high heat to sear in flavor via char and smoke. With sausages, this is no different. Over hot, cherry, coals, place the low temp cooked sausage onto the coals and sear, hard, for one to one and half minutes per side. Remove from the coals, let rest and enjoy the most amazing sausage you've ever had.
All in all, cooking on the grill isn't rocket science. It is the most primitive and simplistic, of cooking methods. Wood/Coals, fire and food. It's been around since the dawn of time and our job as cooks is to leverage its inherent possibilities. Smoke, char and ash are all the elements that come to the table when cooking over fire. Hopefully we've given you some tips to take the ordinary into the extraordinary. Impress your friends with your new techniques and change the perception of what a "simple burger" or "Brat on a roll" can be.
We are so excited to kick off our CSA for the 3rd year, and even more excited to be heading out of the winter months and into one of the most beautiful seasons in Michigan, Spring. We're already hearing sandhill cranes in the distance, a multitude of songbirds have been visiting our feeders, and our horses are even starting to shed. The first day of spring is just 2 weeks away, so close we can taste it.
The taste of Spring is a good segue into this month's share, as we'll be kicking it off with what we do best. Pork, pork and more pork. Warm weather isn't reliably here yet, so we're not going the grilling products just yet either. Instead, we're going to be providing a beautiful pork roast for you to cook up for you and your family. As such, we wanted to provide you with two recipe options for the roast, both sure to be a crowd pleaser for you and your family.
Slow Roasted Pork
- 2 tbsp Brown or Maple Sugar
- 2 tbsp Salt
- 2 tbsp freshly ground black pepper
- 2 tbsp paprika
- 1 tbsp cumin
- 1/2 - 3/4 cup of good dijon mustard
- 1 - (4 - 8 lb) pork roast
- Preheat your oven to 225 degrees
- Place a rack inside a roasting pan or cast iron skillet
- Brush pork generously with mustard.
- Blend or mix spices well and sprinkle generously all over pork roast
- Cook approximately 30 - 45 minutes per pound, until you reach an internal temperature of 130 - 135 degrees.
* historically the FDA has suggested cooking pork to 150 to avoid trichinosis. Not only has there been no cases of trichinosis from pork in dozens of years, but that temperature absolutely destroys the meat. Our preference is to cook to the range above, allowing for some carry-over cooking to have the final temperature end at 135 - 140, slightly pink in appearance.
- Baste the roast with the released juices every hour or so.
- Remove from oven and let rest for 15 - 20 minutes.
- Serve with some roast vegetables, or better yet, creamy grits.
Whiskey Braised Pork
- 2 tsp salt
- 2 tsp fresh ground black pepper (or to taste)
- 1/2 tsp coarse ground mustard seeds or dry mustard powder
- 1 tsp brown sugar
- 1 bay leaf
- 3 Sprigs fresh Thyme
- 4 Cloves Garlic, Rough Chopped
- 3 of your favorite root vegetables, rough chopped (carrots, onions, parsnips, etc.)
- 1-1/2 Cups Rye Whiskey
- 2 Quarts Chicken or Pork Broth. If you don't have broth, use water and amp up seasonings a bit.
- 1/4 cup olive or vegetable oil
- Generously season the pork roast with salt, pepper and brown sugar.
- Heat heavy-bottomed pot on medium-high heat and add in oil, as well as preheat oven to 325 degrees.
- Sear all sides of pork to a deep brown, taking care to not let it burn, but still develop a deep brown crust.
- Remove pork from pot and set aside.
- Add in rough chopped vegetables and sauté until caramelized, about 5 - 7 minutes.
- Add in garlic and thyme and stir until fragrant
- Remove pot from flame and add in whiskey. Stirring well to scrape up all the brown bits off the bottom of the pot. Reduce whiskey by half.
- Add back in pork roast along with broth or water and bay leaf, making sure to cover roast about 1/3 - 1/2 way up.
- Cover and roast in oven until temperature reads 130 - 135 degrees.
- Remove from oven and let rest for 15 - 20 minutes.
- While meat is resting, strain pan juices and skim off any fat. Add back to pot and reduce by half.
- Slice and serve with grits, rice or wilted greens. Top with reduced pan juices.