Think big when you're entertaining this summer and grill a succulent roast of beef or pork to satisfy a crowd. Just close the lid on a herb-and-garlic-coated roast and entice guests with intoxicating aromas as it cooks slowly over indirect heat. For the rack of pork, buy an eight-rib roast; have your butcher chine (remove the backbone) or saw between the ribs for easy carving.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2003
Garlicky Prime Rib:
Rosemary Rack of Pork:
Method1- Garlicky Prime Rib: On cutting board and using side of knife, mash together garlic, thyme and salt until smooth paste; place in small dish. In clean coffee grinder or with bottom of heavy pan, coarsely crush coriander seeds, peppercorns and dill seeds; add to dish along with oil and mix well. Spread over roast. (Make-ahead: Cover and refrigerate for up to 24 hours.)
2- Set foil drip pan under 1 burner of 2-burner barbecue or under centre of 3-burner barbecue. Heat remaining burner(s) to medium. Set roast, bone side down, on greased grill over drip pan. Close lid and grill until meat thermometer inserted in centre registers 140°F (60°C) for rare, about 2-1/4 hours, or 150°F (65°C) for medium-rare.
3- Transfer to cutting board. Tent with foil; let stand for 10 minutes. To carve, hold ends of ribs up and slice off ribs, cutting as close to bones as possible. Place meat on board, cut side down; carve across the grain into thin slices. Separate ribs by cutting between bones.
Makes 12 servings.
1- Rosemary Rack of Pork: Insert long metal skewer lengthwise through centre of pork roast; move skewer back and forth to widen slit to about 1 inch (2.5 cm). In small bowl, mix together rosemary, garlic, onion, paprika, salt and pepper.
2- Spoon one-quarter of the seasoning paste into slit at each end of roast, pushing paste with handle of wooden spoon to distribute evenly. Rub remaining paste over outside. (Make-ahead: Cover and refrigerate for up to 24 hours.)
3- Grill roast, as for prime rib above, until just a hint of pink remains inside and thermometer inserted in thickest part registers 160°F (70°C), about 1-1/2 hours. Transfer to cutting board. Tent with foil; let stand for 10 minutes. Carve between bones into chops.
Makes 8 servings.