Serves 8 Spice blend: Method: direct heat grilling Combine the spices together in a small bowl, stir in the oil and set aside. In a large mixing bowl combine the ground meats, scallions, shallots, garlic, cilantro, and water. Stir and pour in the spice mixture. Toss together until well combined, but try not to overwork….
Serves 6 to 8 Method:Direct and indirect grilling Trim away and discard any excess fat and silver skin from the pork loin. Combine the salt, pepper and herbs de Provence and rub over all sides of the meat; use all of the spice mix.
Serves 6 to 8 For the rub: Method: Indirect heat grillingTrim the pork shoulder so that the fat cap isn’t much more than 1/4-inch thick. Score the fat with a very sharp knife in a 1-inch crosshatch pattern and set aside in a large resealable plastic bag. Grate the zest of one of the oranges…
