The time has come to welcome our backyard patio into its delightful role as dining room. Entertaining outdoors, with smoky smells wafting from the grill, reduces the anxiety of more formal situations. Friends, sparkling aperitif in hand, relax easily into conversation around the grill.
The menu needs to reflect the chill atmosphere. Steaks or chops have their place, but larger cuts prove easier to get right. And ounce for ounce, a roast can be substantially less expensive. Beef chuck roasts and pork shoulder roasts, turn tender with a low and slow, many hours-long approach.
Quicker cooking rack of pork makes an impressive dinner for friends in less than two hours. This cut, essentially seven or eight pork loin chops in one roast, offers lean moist meat and juicy bits at the bone. For the prettiest appearance, ask your butcher to trim the rib bones, also known as “Frenching,” so the bones look crusty brown after cooking….