Hearty Winter Chili

To many, chili is the ultimate “man food” and the ultimate expression of culinary independence. This recipe fits the bill on both counts with smoked pork belly and our own Not-So-Basic Barbecue Rub in place of the traditional chili powder. Despite the long cooking time, the recipe is not a lot of work. Prepare it a day ahead and reheat it for the game. You will need a 5 1/2 or 7 quart cast iron Dutch oven.

As written, I would call this a medium heat chili. For a more mild chili, cut the chipotle and jalapeno amounts by half.

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Crown Roast of Pork with Savory Rosemary Rub

The majesty of a crown roast belies the simplicity of its preparation — especially if the butcher ties it for you.

Complementing the pork is a savory rub. If you’ve followed the newsletter for long, this rub should sound familiar to you, as we love it on beef and lamb as well. Fresh rosemary, garlic and lemon zest combine with salt and pepper to create a delicious crust outside the roast.

This recipe is best cooked with a wood fire. I like to use hickory, but many different woods will do a great job. The secret is to keep adding wood to the fire for a constant supply of smoke. Real hickory flavor will penetrate the roast.

On a Kalamazoo K900 Series Hybrid Grill, you can start a single drawer of hickory chunks ablaze and then turn the two zones under that drawer to low. While cooking the pork on the opposite side of the grill, you will need to add two fresh chunks of wood every 20 minutes or so. The best part is that you can slip them into the drawer without opening the hood, losing heat and smoke in the process.

If you are cooking on a gas grill, use smoking envelopes above the burners to approximate the results.

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Demon Toes

I’ve been grilling these fiery appetizers at block parties and barbecues for more than a dozen years, and they’ve always been a huge hit. For this issue of Hot Off The Grill, however, they’re taking on a new (and more apt) name. I’ve always called them “Hot Kisses,” but frankly they are usually a little ugly coming off the grill, and they don’t kiss so much as they bite. So, from Memorial Day 2009onward, I am calling them “Demon Toes.” Keep an eye out for a milder and better looking variation to take over the old “Hot Kisses” name.

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Blueberry Pork Chops

Pork and fruit are well-matched, especially pork and blueberries. These glorious chops combine smoky, sweet and savory flavors.

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Quick Aromatic Barbecue Ribs

The only way to cook fall-off-the-bone-tender ribs is “low and slow.” The traditional smoking method is done at about 225°F for many hours, but it can be difficult to find that much time on a busy holiday weekend.

This recipe uses a cherry juice and beer “sauna” to accelerate the cooking process as much as possible without sacrificing much tenderness. The intense, distinctive flavors of cherry, cinnamon and allspice will be remembered by your guests until next Memorial Day comes along and they ask you to make them again.

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