1 pineapple sliced into semi-circles, for garnish
Pineapple reduction sauce:
2 sticks unsalted butter
3-4 whole fresh pineapple, peeled and cubed
1 can pineapple juice
4 cups low-sodium soy sauce
2 cup dark rum
1 cup hoisin sauce
1 cup ketchup
3/4 cup rice vinegar
1 cup brown sugar
1-2 fresh red chiles, sliced thin
1 tablespoon dried red pepper flakes
8 garlic cloves, smashed
4 (2-inch) pieces fresh ginger, whacked open with the flat side of a knife
2 cups of honey (added and adjusted after sauce reduces)
Rub the roast all over with the sesame oil; season generously with five-spice powder, salt, and pepper. Sear meet on both sides on a hot grill, about 5-8 minutes per side.
To prepare the pineapple sauce: In a large pot or kettle over medium heat melt the butter and add the pineapple chunks; saut for 3 minutes. Add the soy sauce, rum, hoisin sauce, ketchup, vinegar, pineapple juice, brown sugar, chilies, red pepper flakes, garlic, and ginger. Bring to a slow simmer and cook, stirring, until reduced by 1/2, about 2 hours. Add honey to taste, up to 2 cups. Pull out the ginger pieces.
Slice the onions and cube the peppers. Place them in the bottom of a large, disposable baking pan. Ladle in a quantity of the pineapple sauce. Place the roast on top of the vegetables, and ladle more sauce over the top. Do not overfill your pan. Return to grill over indirect heat to finish cooking-about 5 hours. After the roast rests, chunk with 2 forks and place on serving platter. Pour as much sauce and vegetables as will comfortably fit. Sprinkle with sesame seeds, chopped cilantro, and pineapple rings before serving.
2 whole boneless salmon loins (can be cut into fillets to speed the process)
1 cup Kosher or sea salt
1/2 cup brown sugar
1/2 cup sugar
An easy way to mix your salt/sugar mixture is to put it in a screw-top jar and shake vigorously. Once that is done, take a fairly deep pan and place a large sheet of aluminum foil across it.
Then place a similar sized piece of plastic wrap across the foil. Sprinkle a portion of the mixture into the pan, and add your first loin skin down. Add more mixture to cover the top of that piece of fish. Place your second loin flesh down on top of the first, and put the remaining cure on top. Fold the plastic wrap as tightly as possible around the salmon, and bring in the aluminum foil in the same manner, except at the narrow end of the loin. This will allow the juices to escape into your pan. Place the pan on the bottom shelf of the refrigerator for at least 12 hours, and add some weight to the top to force out more moisture (a 12 pack of soda works well.)
Remove the salmon from the refrigerator, and pat dry with paper towels. Now, allow the fish to air dry until the sheen of moisture has vanished. Using a fan to speed the process is highly recommended. When the salmon is ready, follow the grill preparation instructions above, and smoke your prize. It should take about 3 hours to get the finished product.
Traditional smoked salmon is served cold or at room temperature - it's cured so it's OK. Add crackers, toasted bread triangles, or bagels with cream cheese to stay in the traditional vein. For a different take, try using fresh rosemary, freshly grated parmesan cheese, and a squirt of fresh lemon juice on warm, smoked salmon.|5/20/05|***