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Looking for a collection of recipes for a feast? This herb rub, spinach casserole, Italian bread, and cauliflower gratin feast will be a dinner favorite!
Author:
Luke and Emily Burkholder
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INGREDIENTS
MEATHEAD'S SIMON AND GARFUNKEL SPICE RUB
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1 tbsp. dried crushed parsley
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2 tbsp. dried crushed sage
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1 tbsp. dried crushed rosemary
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1 tbsp. dried crushed thyme
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1 tbsp. dried crushed oregano
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1 tbsp. dried crushed basil
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1 tbsp. dried crushed bay leaf
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1 tbsp. ground black pepper
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1 tbsp. sugar
ITALIAN BREAD
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3/4 cup unbleached all-purpose flour
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1/2 cup lukewarm water
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1/8 tsp. instant yeast or active dry yeast
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2 tsp. instant yeast or active dry yeast
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3/4 cup lukewarm water
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2 3/4 cups unbleached all-purpose flour
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1 1/4 tsp. salt
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1 large egg white, beaten with 1 tablespoon water
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Sesame seeds or everything bagel seasoning (depends on preference)
SPINACH CASSEROLE
CAULIFLOWER GRATIN
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1 head cauliflower (about 2 pounds)
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1 small leek, white and light green part only, very thinly sliced
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¾ cup heavy cream
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1 1/2 cup sharp grated white cheddar
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Olive oil, for drizzling
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Salt and black pepper
OTHER
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2.6 lbs pork loin
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Canola/olive oil 50:50
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21g salt
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DIRECTIONS
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The night before the cook, score the pork loin on the fatty side in a crosshatch pattern so that salt, rub, and smoke can penetrate the meat.
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Weigh out 1.75% salt by weight for the meat on a kitchen scale*. Rub the salt on the meat, covering all sides and working it into the score lines. Place the pork loin it in a container and let it "dry brine" overnight in the fridge.
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Next morning, give it a quick rinse under running water to get off the extra salt and liquid that has been drawn out. Mix 50/50 canola/olive in with an herb rub to make a thick paste and rub it on there good, making sure to get down in the score lines again.
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Light your Pit Barrel® according to instructions Add apple wood to the charcoal for flavor.
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Place the herb-crusted loin on the grate, scored side up, and close the lit. Remove the pork loin wood chips when it reaches 145° internal.
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Tent in foil and allow to rest until meal time. Slice and serve up with your favorite fall sides sides. Check links by ingredient!
Note: This works for me to reliably get the finished level of saltiness I like. In this case it was a 2.6 lb pork loin, and I like to calculate in metric. 2.6 lbs pork x 1 kg/2.2 lbs x 1000 g/kg x 0.0175 = 21 g salt.
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