How to grill the big-cut meats for a crowd
PAM ANDERSON | 9/16/2009, 8 p.m.
Meanwhile, heat gas grill, igniting all burners on high for at least 10 minutes. (Or build a charcoal fire on one side of the grill.) Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag.
Turn off one (or two, if you have three) of the heat controls. Place pork loin, fat side up, on grill rack over turned-off burners (or the cool side of the charcoal grill) and grill over indirect heat, maintaining heat level at medium-low (or between 250 and 300 degrees, if there's a temperature gauge), until pork registers 160 at its thickest point, about 1 1/2 hours.
Turn burners on high and, keeping an eye out for flare-ups, continueto grill pork, now fat side down, until impressively brown, about 5 minutes longer. Remove from grill and let rest 15 to 30 minutes. Cut into 1/2-inch slices and serve.
Serves 24 Per serving: 337 calories, 6g carbohydrates, 32g protein, 20g fat (7g saturated), 91mg cholesterol, 1g fiber, 986mg sodium8 large garlic cloves
1 1/2 Tbs. kosher salt
1 1/2 Tbs. ground black pepper
2 Tbs. herbes de Provence
2 Tbs. paprika
1/2 cup olive oil, divided
1 6- to 6 1/2 -pound boneless beef rib-eye roast
1 1/2 cups pimento-stuffed olives, coarsely chopped
3 to 4 large plum tomatoes, cut into small dice (about 1 1/2 cups)
1/2 medium red onion, cut into small dice
1/4 cup capers, coarsely chopped
1/4 cup chopped fresh parsley
1 tsp. finely grated lemon zest and 1 Tb. juice from a small lemon
Process garlic, salt, pepper, herbs and paprika in a food processor; add 1/4 cup oil and process to paste consistency. Smear evenly over the roast. Tie roast crosswise every2 inches with butcher's twine.
Meanwhile, heat gas grill, igniting all burners on high for at least 10 minutes. Clean hot grate with a wire brush, then lubricate it with an oil-soaked rag. (Or build a hot charcoal fire on one side of the grill.)
Turn off one (or two if you have three) of the heat controls. Place beef roast, fat side down, on grill rack over turned-off burner (or on the cool side of the charcoal grill). Grill over indirect heat, maintaining medium-low heat (250 to 300 degrees, if there's a temperature gauge), until a meat thermometer inserted in the thickest part registers between130 degrees (for medium rare) and 135 (for medium), 2 1/4 to 2 1/2 hours.
Turn all burners on high (or move roast to hot side of charcoal grill)and continue to cook roast, until impressively brown, about 5 minutes longer. Remove from grill and let stand 15 to 30 minutes.
To make relish, mix olives, tomatoes, onions, capers, parsley, lemon zest and juice and remaining 1/4 cup of olive oil in a medium bowl. Before serving, stir meat juices and crispy bits into the relish, if desired.
Cut beef into 1/2-inch-thick slices and serve alongside relish.
Serves 12 Per serving (with relish): 385 calories, 4g carbohydrates, 39g protein, 23g fat (6g saturated), 121 mg cholesterol, 2g fiber, 1,252mg sodium1 6-pound turkey breast or 2 turkey breast halves (ask butcher to remove from bone but leave skin intact)