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You brine, then barbecue. It's like an extra-deep marinade.

An old-fashioned way to preserve meat, brining involves soaking the meat in a strong salt-sugar-water solution--the process used to make corned beef. But when a lighter, spiced brine is applied to roasts of pork, beef, and lamb, it behaves like a penetrating marinade yet leaves little salty aftereffect. And the meat retains moist succulence when barbecued, a particular advantage with pork.

Refer to the chart below for directions on preparing the seasoning mixtures and for cooking times for each cut. For variation, the seasonings for the lamb and beef can be used interchangeably. Cook the roasts in a covered barbecue over indirect heat. To help keep pork moist (it's inclined to be dry), cook it to an internal temperature of just 150 degrees; dangerous organisms (rarely present) are destroyed at 140 degrees. Basic directions for spice-brined meat

In a 3- to 4-quart pan, combine 2 quarts water, 1/2 cup sugar, 1/4 cup salt, and brine seasoning mixture (see chart). Bring to a boil; let cool.

Set a heavy plastic bag (about 8-gallon size) in a rimmed 10- by 15-inch pan. Pour in brine and add the meat (see chart); press out air and seal bag with a twist. Chill 2 to 3 days; turn occasionally. Lift meat from brine and set aside. Pour brine through a strainer; discard liquid and save seasonings.

Mound 60 charcoal briquets on fire grate. Ignite coals; when just barely covered with ash, about 30 minutes, push half the coals to each side of barbecue and put a drip pan in the center. Set cooking grill about 6 inches above coals.

Place meat on grill over drip pan, cover, and cook with dampers open until a meat thermometer inserted in the center of the roast registers the temperature specified in the chart. As meat cooks, drop reserved spices onto coals. Transfer meat to a plater and slice. Skim fat from any juices in drip pan and serve them with meat.
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Title Annotation:recipes
Date:May 1, 1984
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