I tried the following for a rub: coarsely chopped oregano and sage, cracked black/white/green/red pepper, olive oil. I pressed the herbs into the meat and let refrigerate for two hours. Then kosher salt, generously applied before grilling.
The grill was a problem. It took nearly an hour to get it up to temperature and even then the fire was uneven. Ended up doing a double sear with one flip, five minutes total. Heat was then cut down and chops cooked for another two minutes a side. Tented with aluminum foil while the zuchini/squash hybrid (squachini? zuquash?) grilled. Another ten to fifteen minutes.
The meat was pretty much perfect, although a hotter fire at the beginning would have given it a better crust. But sometimes you have to roll with the punches.
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