Easy Grill Roasting

Enjoy succulent beef tenderloin, roast chicken and more without ever turning on your oven.

May/June 2009

By Bruce Weinstein & Mark Scarbrough

Jerk Pork Loin Does anything inspire more “oohs” and “ahs” than golden, juicy cuts of meat hot off a grill? Hardly. We wanted in on this game, so, never ones to be shy, we bought a testosterone-doped grill that arrived at our house in Connecticut on a flatbed truck and had to be off-loaded with a forklift.

For a time, we lived in grill bliss: seared steaks, jerk-rubbed pork chops, oohs and ahs aplenty.

Then we realized we were going to have to haul that behemoth in and out of the garage at the beginning and end of every grill season. Getting it indoors last winter was no problem. It was all downstairs. Yeah, somebody’s back bore the brunt of it, but two Advil and the job was done.

For months, we missed the grill fare, but summer comes inevitably, even in New England. And then came the epic struggle. Upstairs to the deck, six steps that might as well be six flights—the two of us struggling under the grill like the middle-aged oafs we are, the dog barking, the rail bulging as the thing knocked against it.

What we’ll do to get back to those oohs and ahs. Yes, we’re now ensconced in the usual fare from the grate: chicken and chops, caramelized right over the heat. But to bring out the best in the grill—and the most admiration from an audience—we like to break out the big cuts of meat: the pork loins, the legs of lamb. Cut into a crispy, brown turkey breast and get ready for your big bow!

Those big cuts of meat that we love happen to be incredibly easy to grill, once you know the secret of indirect heat. A grill’s ambient but intense heat roasts these larger cuts to perfection. What’s more, it produces an even better crust than an indoor oven affords. And that great, smoky flavor!

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