FALL AND WINTER GRILLING

A survey of more than 1,000 Americans conducted by the National Pork Producers Council (NPPC), revealed that many grillers won't let wintertime's chill keep them away from the backyard grill.  In fact, more than a third (35%) of survey respondents say they are willing to grill outdoors in January!  And, 13% say they'll even grill when the temperature drops below zero.

Here are some Fall and Winter Grilling Tips, courtesy of Karen Davis, Consumer Communications Director for the NPPC:

• For cold weather grilling, store grilling supplies like charcoal and starters in a secure place, such as in the garage or basement. Keep away from flames and out of the reach of small children.
• Start the fire at least 45 minutes before you want to begin cooking. It takes longer to prepare hot coals during extremely cold weather. Always allow time for charcoal - or other heat source - to heat sufficiently. When ready, coals will be covered with gray ash.
• Keep a close eye on your heat level while cooking by using an oven thermometer placed on the grill, but not directly over coals or burners.
• To keep temperature up, particularly while slow cooking larger cuts, start a hibachi or small grill with hot coals burning next to the larger grill. Add these hot coals to the larger grill as needed.
• For Fall, make classic comfort foods with hearty ingredients like acorn squash, porcini mushrooms, carrots, apples, pumpkin, leeks and Brussels sprouts.
• For Winter, turn to sweet potatoes, chestnuts, beets, endive, citrus fruits, pears, parsnips and onions for satisfying meals that will help stave off chilly nights.

Mediterranean Grilled Pork Roast

Pat pork roast dry and set aside. In bowl of a food processor, place remaining ingredients and p4rocess until fairly fine. Pat seasoning mixture over all surfaces of roast and place on medium-hot grill over indirect heat. Close grill hood and grill for about an hour, until internal temperature reads about 150 - 155 degrees F. Remove pork from grill and let rest about 10  minutes before slicing to serve.  Yield: 6 servings

Herb-Cured Grilled Pork Roast

In a large saucepan, combine water and all seasonings; bring to a boil. Let brine mixture cool to room temperature. Place pork roast in large 2-gallon size self sealing bag; pour brine over; seal bag and place in a large bowl or on a rimmed cookie sheet and place in refrigerator for 2 - 3 days. Remove pork from brine (discard brine) and place on medium-hot grill over indirect heat for about an hour, until internal temperature (measured with a meat thermometer) reads 150 - 155 degrees F. Remove from grill, let rest for 10 minutes before slicing to serve. Yield: 6 servings

_{Copyright © 2006 Ann Hall Every, CCP}