RODEO BBQ

• Southwestern Veal Shoulder
• Grilled Stuffed Pork Loin
• Grilled Grits w/ Apple-Chipotle salsa
• Chicory Chorizo Salad

Southwestern Veal Shoulder 6 pound Veal Shoulder For the Southwestern Rub: 2 teaspoons chili powder (10ml) 1 teaspoon cumin, ground (5ml) 1 teaspoon oregano, ground (5ml) 1/2 teaspoon garlic powder (3ml) 1/2 teaspoon onion powder (3ml) 1/2 teaspoon black pepper, ground (3ml) 1/4 teaspoon cinnamon, ground 1.5ml) 8 cups mesquite wood chips. To make Southwestern Rub, place all rub ingredients in small bowl and stir until blended. Rub evenly over veal. Rest in the fridge for 4 hours or overnight.

Soak 2 parts of the chips in water for 1 hour.
Preheat grill to 250º F/120ºC
To make smoke pouch, Drain wet wood chips and squeeze the excess water out. Spread them evenly on a large piece of tin foil. Place 2 cups of the dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork and puncture holes in the top and bottom of the foil package to allow the smoke to flow through and infuse the meat. Make 3 smoke pouches.

Place smoke pouch under grill, close lid and wait for smoke
Place veal on cool side of grill. Close the lid and leave to smoke for 3 ½ hours. Change smoke pouch each hour.

Grilled Stuffed Pork Loin ½ pork loin roast sliced horizontally Marinade 3 tablespoons rice wine vinegar (45ml) ½ cup white wine (125ml) 1 cup canned peaches (250ml) 2 tablespoon ginger (30ml) 1 jalapeno 1 white onion, chopped ½ cup mint (125ml) Stuffing 1 cup fresh peaches, sliced ½ inch (250ml) 3 tablespoons cilantro, chopped (45ml) 1 red Thai chili pepper finely chopped ¾ cup hazelnuts chopped (190ml) 1 lime, zested The juice of 1 lime Salt Pepper

Basting Sauce
¼ cup bourbon (60ml)
¼ cup honey (60ml)

Puree marinade and refrigerate for 5 hours or overnight.

Remove from marinade and wipe clean. Using a sharp knife, cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side. It should open like a book.

Combine the stuffing ingredients in a bowl. Spoon the stuffing in the center of the pork. Close the pork around the stuffing and truss using butchers twine.

Preheat the grill to 350ºF/180ºC. Leave one side of the barbeque on low. On the other side of the grill, turn temperature to medium high or until when lid is closed the barbeque temperature is 350ºF/180ºC. Place a drip pan underneath the low heat side of grill

Drizzle pork with olive oil. Season with salt and pepper. Sear roast on medium high heat side until brown and golden. Move roast over to low heat side, over drip pan and continue to cook for 1 ½ hours or until an internal temperature of 160 is reached.

Baste last 30 minutes with the basting sauce.

Yield: 4 servings

Chilled Grits with Apple-Chipotle Salsa Grits 2 cups polenta, NOT instant(500ml) ½ garlic clove, minced 1 tablespoon hot sauce (5ml) 1 teaspoon seasoned salt (5ml) 1 teaspoon fresh ground pepper (5ml) ¾ cup grated cheese- Gruyere or Cheddar(190ml) 3.5 cups chicken broth (500ml) 1/3 cup butter (80ml) Butter a non-stick round pan.

Heat chicken stock in sauce pan, over medium heat and add garlic. Using a whisk, slowly add polenta in steady stream into chicken stock, whisking constantly. Reduce heat to low and stir until cooked through- about 10 minutes. Stir in cheese and add salt and pepper
Spread mixture evenly into greased pan and chill until firm. This can be done up to 2 days in advance.

When grill is ready, cut grits into wedges and put on a plate. Brush with melted butter and grill until browned, about 3-4 minutes per side, brushing with remaining butter while they cook.

Apple-Chipotle salsa: 2 Granny Smith apples, cored and diced 1 red onion, diced The juice of 2 limes, about ¼ cup (60ml) ¼ cup chopped fresh cilantro (60ml) Salt Pepper Mix all ingredients into a large bowl and refrigerate until needed.

Chicory Chorizo Salad ½ pound chorizo sausage, sliced 1/8 inch thick 4 cups white chicory or curly Endive(1000ml) 1 cup roasted garlic viniagrette(250ml), store bought 2 medium tomatoes cut into eighths ¼ pound Asiago cheese, finely shaved ½ cup cilantro, chopped (125ml)

---