Big Meats in The Cincy

Ohio exists somewhere in the middle – like between New York and Los Angeles. I know that because I am currently visiting Ohio where some of my people live.

I have learned a great deal during this visit…

1. A Ben-Gal is neither a tiger nor a football team. It’s a 26-year-old school teacher who allegedly had sex with an underage student

2. My niece and nephew need to be fed exactly when they are hungry. This can happen at any time without warning. Last night post-dinner and dessert I was ordered to make chocolate chip pancakes. Later, at 9:30pm, grilled cheese. I, of course, obliged.

3. The local seafood restaurant serves the ‘Catch of the Day’ that has arrived on a plane and was probably the catch of yesterday or the day before.

4. The theme song to WKRP in Cincinnati is stuck in my head – it began playing the moment I landed (oddly in Kentucky where the Cincinnati airport is?!) and will most likely not cease playing until I touch down in New York

5. I don’t know if there actually is a station called WKRP here – because my sister-in-law’s minivan only has Satellite radio – that how she rolls. In a minivan with satellite radio…I can open the rear side doors remotely!

6. My People like to make big meats.

7. I might actually like ‘The Other White Meat’

The other night for dinner, my brother prepared a 5lb Pork Loin. We decided upon Pork Loin because that’s what was on sale at the local Kroger. I was skeptical…It was delicious

Here’s what he did

1. Generously, season a large, at least 5lbs…the bigger the better…Pork Loin with Old Bay Seasoning, Bacon Salt, Garlic Salt (always Garlic Salt), Sea Salt and Freshly Ground Pepper

2. Cover and leave in the refrigerator for 4-6 hours

3. About :30mins before grilling, remove the loin from the refrigerator and allow it to temporate. For those who don’t know…Temporate is a word brilliantly coined by a friend’s mother meaning bring to room temperature

4. Prepare charcoal grill for INDIRECT HEAT at approximately 375 degrees. Use medium chunks of applewood and hickory over the coals to create smoke…chunks need to be soaked for at least :30 minutes prior to putting on coals.) Put the meat in a rack over a pan and place 1/2 onion chopped, 2 smashed cloves of garlic and 1 1/2 cups of white wine in the base of the pan.

NOTE: The wine, onion, garlic and pork drippings will simmer under the meat during the smoking process – discard after cooking.

5. Place the Spice Rubbed Pork Loin in smoker pan on the grill, cover the grill and leave it alone for about 1 1/4 hours. It will smoke a good deal. Check occasionally – but you want the internal temperature to be 135 degrees before removing from the grill

NOTE: The USDA dropped the safe cooking temperature for Pork to 145 degrees in May of 2011. And, the Pork Loin will continue to cook even after its removed from the heat source.

6. Once the Pork has reached 135 degrees, remove it from the grill and let it rest, wrapped in aluminum foil for :25 minutes

7. Slice and serve

I have said many times that I don’t like pork. But, changing my mind is my thing….And, this pork was delicious!

The giant meat option is generally the opposite of my approach…But, there’s a lot more space in Ohio than in my apartment. And there are more people here to enjoy it. Thanks to my brother for opening my eyes to the marvels of the other white meat.

Now if I could just get that song out my head……”I’m at WKRP in Cincinnati….Cincinnati WKRP….”

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One thought on “Big Meats in The Cincy

  1. Pingback: Consider What’s at Steak? | AnniesDishList

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