Smoked Pineapple Pork

Ingredients:
6 lb boneless pork roast (if it is held together by string, leave it on)
9 pineapple slices


for the dry rub:
1/4 cup sea salt
1/4 cup Hawaiian guava wood smoked sea salt*
1 tablespoon seven spice powder
1 tablespoon demerara sugar

mesquite grilling wood chips

Directions:
In a small bowl, whisk together the dry rub ingredients. Rub into the pork. Attach the pineapple slices to all sides with toothpicks. Arrange the coals around a rectangular foil pan filled with water. Place the pork over the pan on the grill. Place a foil packet of wood chips on the coals.



Vent/leave the lid askew until it really starts smoking. Then cover. Cook, adding loose coals and wood chips every 30 minutes, until fully cooked. If it looks like it is cooking unevenly, turn it when you add the chips and charcoal.



To keep the smoke/low heat going, occasionally vent until it gets smoky then fully cover again. Refill the pan with water as needed. After the pork has nearly reached a safe internal temperature, remove the cover and briefly cook on each side on direct heat (ie. not over the pan of water but to the side). Allow to sit on a platter under a foil tent for 5 minutes before slicing. Take care to remove all of the toothpicks prior to serving.




*easily found online or just use all plain sea salt

My thoughts:

OMG this pork was so good. Insanely juicy, smoky and flavorful. It does take a while (about 2 hours, depending on the thickness of the roast) but it is well worth it. The indirect heating method is great because the meat cooks slowly and has time to take on the smoky flavor. There is also little risk of flare-ups because the roast is over the water the whole time. We made this (and the spam & beans and broccoli slaw and an not-as-yet posted ice box pie--the perfect hands free meal) when we had guests over (a delightful fellow food blogger and her husband) and it was easy to sit outside and talk and occasionally check the grill. It was pretty hands off. So don't be daunted by the adding of charcoal and wood chips part of the recipe, it truly is dead simple.

Seven Spice Broccoli Slaw

Ingredients:
12 oz packaged broccoli slaw mix*

for the dressing:
1/4 cup rice wine vinegar
1/4 cup mayonnaise
2 teaspoons mirin
1 teaspoon Japanese seven spice powder
1/4 teaspoon sugar
salt
freshly ground black pepper


Directions:
In a small bowl, whisk together the dressing ingredients until smooth. Toss with shredded vegetables.

*or an equivalent amount of home shredded broccoli stems & carrots

My thoughts:

Broccoli slaw is a fun alternative to regular coleslaw. It it is generally a little crisper and the flavor is milder then you'd expect. I also like it because it can be made nearly 24 hours in advance to serving and little to no ill effect which makes it the perfect side dish when having company. Just refrigerate it until you need and give it another toss.

The flavors in this are Japanese inspired but in no way do I think this is a traditional Japanese salad! The flavors are a perfect blend of tart and spicy and there is just enough to mayo to bind the dressing together.

Seven Spice Mahi-Mahi

Ingredients:
4 mahi-mahi fillets
2 1/2 tablespoons Japanese 7 spice powder
2 tablespoons sea salt
1/2 teaspoon freshly ground black pepper
zest of one lemon

olive oil
lemon juice
pepper sherry

Directions:
Prepare your grill according to manufacturer's instructions. Meanwhile, stir together the salt, pepper, seven spice and zest. Pat into all four sides of the fish. Brush with olive oil. Grill, for about 5 minutes on each side, until fully cooked. Sprinkle with lemon juice and pepper sherry prior to serving.

My thoughts:

When I asked people what type of grilling recipes they would most like to see this year, the response was overwhelmingly in favor of fish/seafood recipes. The trick with grilling fish is not to over cook it and if you would like to place the fish directly on the grill, make sure it is a firm, meaty variety. That's why I like Mahi-Mahi, I've never had a problem with it overcooking or breaking up on the grill. It can be on the bland side though so I dressed it up with some seven spice powder, lemon juice and my new favorite condiments, pepper sherry. Simple, slightly spicy and super tasty.