The food lab better home cooking through science ( PDFDrive ) 421
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1. Light a chimneyful of coals and wait until they’re
coveredwithgrayash,thenspreadevenlyononehalfof
the grill grate. Set the cooking grate in place, cover the
grill, and allow to preheat for 5 minutes. Or, if using a
gas grill, heat one set of burners to high and leave the
othersoff.Cleanandoilthegrillinggrate.
2. Rub the roast all over with the garlic and season well
with salt and pepper. Place on the cooler side of grill,
cover, and cook, turning and flipping occasionally, until
intothethickestpartoftheroastregisters105°to110°F
on an instant-read thermometer, 20 to 30 minutes. If
using a charcoal grill and the coals are no longer hot,
remove the roast from the grill, add another 4 cups of
coals,andwait5minutesforthemtoheatup,thenreturn
themeattothehotsideofthegrill.
3. Continue to cook, turning the roast regularly, until it is
wellcharredontheexteriorandthecenterregisters120°
to 125°F, 5 to 8 minutes longer. Transfer to a cutting
board and let rest for 10 minutes, then thinly slice the
meatandservewiththesalsa.
SantaMaria–StyleSalsa
MAKESABOUT4CUPS
2largeripetomatoes,diced(about2½cups)
Koshersalt
1stalkcelery,peeledanddiced(about½cup)
4scallions,chopped(about½cup)
1Californiachile(poblanoorHatchcanbesubstituted),
diced(aboutẵcup)
ẳcupchoppedfreshcilantro
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
1tablespoonredwinevinegar
1teaspoonWorcestershiresauce
1.Combinethetomatoeswithẵteaspoonsaltinacolander
andtosstocoat.Setthecolanderinthesinkandletsitfor
30minutes.
2. Combine the drained tomatoes, celery, scallions, chile,
cilantro,garlic,vinegar,andWorcestershireinamedium
bowl and toss. Season to taste with salt. Let sit at room
temperatureforatleast1hourbeforeserving.Refrigerate
leftoversinasealedcontainerforupto5days.
