A few days ago, Italian Chef Eugenio Roncoroni joined us for dinner. To pay homage to our special guest and to the beautiful weather, we fired up the grill and threw a goodbye Summer feast.
Because nothing screams party like pork shoulder steaks and grilled oysters seasoned with Omnivore, we started our culinary adventure by cutting into (very) thick steaks a glorious 10 lbs shoulder. We then sprinkled them with Omnivore Salt, let them sit for 30 minutes and set up the grill for indirect grilling – coals on one side and nothing on the other. We placed the steaks on the side of the grill with no coals underneath and added some smoke wood into the coals. We smoked them until the internal temperature of the meat reached 160ºF (for about one hour).
We then moved the steaks to the other side of the grill and seared both sides over hot coals, to then move them back to the side with no heat and closed the lid. After 10 minutes we brushed on some Omnivore Sicilia, cooked for 10 more minutes, then removed the steaks from the grill and served.