Ever wonder how charcoal is made? Or which fuel is best for cooking outdoors? Look no further! Here's all the information you need to better understand your grill.
This is how I will become a grillmaster. Neither changing propane tanks, nor praying at the altar of Weber, but rather with a tandoor. The contraption now sits in my backyard, taunting my with its emptiness. It is neither difficult to build nor challenging to maintain and at the risk of sounding alarmist I want to scream through the digitas WHAT ARE YOU WAITING FOR?
It wasn't until I was in college that my family (all living gluten free at that moment) discovered the wonder of this Brazilian bread. No yeast, no complicated blend of gluten free flours, this batter comes together in a few minutes with a small list of ingredients. You can make it with or without cheese. Adding handfuls of something sharp will amp up the flavor, though I must admit an addiction to this simple, dairy free, version. Traditionally, the batter is baked into small muffins, small rolls, but I've taken this opportunity to present you with my favorite alternative: the grill. Pour the batter directly onto a cast iron grill/griddle and you'll be rewarded with an alchemical transformation.
- 1 Egg
- 1/3 cup Olive Oil
- 2/3 cup Coconut Milk (or regular milk)
- 1 1/2 cups Tapioca Flour
- Salt and Pepper to taste
- Optional: 1/2 cup Grated Cheese
- Heat a cast iron grill pan over medium-high flame.
- In a large bowl, whisk all ingredients fiercely, until the batter is smooth and shiny.
- When the grill is hot, pour the batter directly onto the iron. If it resists spreading, you can give it a nudge with a spatula, though gravity will most likely take care of the job.
- Let the bread grill until it curls up at the ends, about 10-15 minutes. Check the bottom for good color, then flip it over and grill the nude side for another 10-15 minutes (or until sufficiently toasted).
- Remove and tear into fingers for serving.
Don't wait for the summer to start grilling. Invest in a cast iron griddle/grill pan and you'll be set through the colder months of the year. I brined the pork loin in whole grain mustard and garlic to infuse it with flavor before slapping it on the hot grill. The final product is perfectly seasoned, charred on the outside, and juicy in the middle (just where it counts).
- 1/4 cup Water
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Whole Grain Mustard
- 1/2 tablespoon Salt
- 1/2 tablespoon Honey
- 3 smashed Garlic Cloves
- 1 to 1.5 pounds Pork Loin
- In a small bowl combine all ingredients, except for the pork. Whisk together until everything is combined.
- Trim the silver skin from the pork loin, then place it in a sealable plastic bag.
- Pour the brine into the bag with the pork, then seal it and put it in the refrigerator. Leave it for at least a few hours, and not more than 36 hours (the brine can make it too salty).
- Let the pork come to room temperature before grilling. Heat a cast iron grill over medium-high flames.
- Grill the pork for 8-10 minutes per side, covering it with a larger roasting pan or domed lid while it cooks on the cast iron. Don't move it around while it grills on each side, let the pork get nice charred grill marks. Cook the loin until a meat thermometer inserted into the center reads ~145 degrees, about 40-50 minutes.
- Remove the pork from the grill and let it rest for 5 minutes before slicing.
While the pork is grilling, make use of the leftover brine by incorporating it into a sauce for the finished dish.
- 1 quart Chopped tomatoes
- 1 Yellow Onion, sliced thinly
- 1/2 cup Brine from above (after the pork is on the grill)
- All Garlic Cloves from above Brine
- 1/4 cup Balsamic Vinegar
- In a small sauté pan, combine all ingredients.
- Simmer for at least 30 minutes, until the onions are tender and the sauce is slightly thickened.