It is one of my favourite techniques and is readily accommodated to the house kitchen. And it is just natural that after a few summers of outside cooking, I have adapted this formula to the grill.
One flip grilling is great for the smaller cuts of meat like hambergers, but the bigger cuts like roasts have traditionally been preserved for the oven for anxiety about burning on the grill. But by searing pork over high heat and then shoving them to a cool zone on the grill to roast, these cuts cook softly and equally. Plus, the meat picks up an additional layer of smoky flavor it wouldn’t get in the oven. This approach also allows you to cook a meal for a bunch outside on the veranda rather than inside a steamy kitchen.
Sear, then go low and slow
On a gas grill, this means turning off a burner; on a charcoal grill, transfer the meat to a cool place. Cover the grill so the heat inside runs about 350degF after which assess the meat every so often and be sure the fire holds steady.
And because these roasts feed between four and eight individuals, they are perfect for summer celebrations. So light up the grill, encourage some friends, and prepare to impress with a fresh technique–and delightful results.
Grill-Roasting in 4 Simple Steps
Use the spice rub as directed in the recipe.