ROUSES_Summer2022_Magazine.indd

GRILLED BOSTON BUTT PORK SHOULDER ROAST Makes 12-16 servings WHAT YOU WILL NEED: ¾ cup apple juice ½ cup water ½ cup granulated sugar ¼ cup salt 2 tablespoons Worcestershire sauce 1 whole Boston butt pork shoulder roast, fat trimmed to ¼-inch thickness Vegetable or canola oil Kosher salt, to taste Freshly ground black pepper, to taste 8 to 10 garlic cloves, smashed Cajun Blast Garlic Butter Basting Sauce HOW TO PREP: Make the brine: Bring apple juice and water to a boil in a large saucepan over high heat. Add the sugar, salt and Worces tershire sauce. Whisk until dissolved and remove from heat. Let the mixture cool to room temperature, about 1½ hours. Place the pork roast in a baking dish just large enough to hold it. Draw the brine into a marinade injector and inject it into the center of the pork roast all over, inserting the needle at 1-inch intervals and drawing it out slowly as you depress the plunger, until you’ve used all of the brine. Set up your grill for indirect grilling and heat to medium, about 350°F to 375°F. Brush the grate with oil to keep the roast from sticking to the grill. Lightly oil the roast, getting the surface just wet enough for the garlic to stick. Liberally season with salt and pepper, and rub with smashed garlic. Place the pork roast on the grill’s grate, fat side up. Grill, turning occasionally, and spraying with Cajun Blast Garlic Butter Basting Sauce from time to time, until the meat is browned through and the skin is sizzling, and a meat thermometer inserted into the thickest part of the roast registers 150°F, about 3 to 4 hours. (The temperature will continue to rise as the meat rests.) Make sure the meat thermometer is not touching the bone when testing for temperature. Let rest, tented loosely with foil, at least 20 minutes before slicing.

GRILLED ARTICHOKES Makes 4 servings

to 25 minutes, until golden brown, slightly charred in some spots, and a little crispy. Season with additional salt and pepper. Add a few squeezes of lemon.

WHAT YOU WILL NEED: 2 large fresh artichokes 1 lemon, quartered 3 cup olive oil 4 garlic cloves, chopped 1 teaspoon salt 1 teaspoon ground black pepper

DARK COFFEE DRY RUB Makes about 1 cup

This rub is great for dark meats like beef, chicken thighs, duck and lamb, and is especially good on steak. WHAT YOU WILL NEED: ¼ cup fine ground dark-roast coffee ¼ cup chili powder ¼ cup dark brown sugar, tightly packed 2 tablespoons smoked paprika HOW TO PREP: In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to combine. If you have one, this can be mixed in the blender quickly. GRILLED VEGETABLES WITH TAHINI DRESSING Makes 6 servings WHAT YOU WILL NEED: 1 medium red onion, peeled 1 medium white onion, peeled 4 assorted color bell peppers 1 pound zucchini 1 pound yellow summer squash 2 medium eggplants Extra-virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste Tahini dressing, see recipe HOW TO PREP: Prepare a charcoal or gas grill to medium high heat. Slice bell peppers in half lengthwise. Re move stems and seeds, and discard. Slice each half in two, making eight pieces. Brush lightly with olive oil on both sides, and season with salt and pepper. Cut zucchini, squash and eggplant at an angle into 1-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Cut onions into 1-inch slices. Keep them to gether (instead of separating the layers into onion rings). Brush slices with olive oil on both sides, and season with salt and pepper. 2 tablespoons kosher salt 1 tablespoon ground cumin

HOW TO PREP: Snap off the tough outer leaves near the stem of each artichoke. Using a sharp vegetable peeler, and working one at a time, trim the tops and ends of leaves from the artichokes, cut in half lengthwise and use a melon baller to remove the hairy choke. Squeeze a bit of lemon immediately on the trimmed artichoke halves to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat. Add artichokes to boiling water, and cook for about 15 minutes. Drain well. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper. Generously brush the artichokes with a coating of the garlic sauce, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately.

ROASTED BRUSSELS SPROUTS Makes 4 servings

WHAT YOU WILL NEED: 1 pound brussels sprouts 2 tablespoons extra-virgin olive oil Kosher salt, to taste Black pepper, to taste Lemon, to taste

HOW TO PREP: Preheat oven to 400◦.

Trim the Brussels sprouts, discard any stalks, and peel any withered leaves off the bulbs. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt and black pepper to taste. Spread them out in a single layer on a baking sheet. Bake for 20

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