Grilled Rack of Pork with Sherry Vinegar BBQ Sauce

Ingredients

• 1/2 cup plus 4 teaspoons kosher salt
• 1/2 cup light brown sugar
• 1/4 cup yellow mustard seeds
• 1/4 cup whole black peppercorns
• 8 sprigs fresh thyme
• 1 Spanish onion, peeled and quartered
• One 4-pound center cut rack of pork, chine and feather bones removed
• 4 tablespoons Spanish paprika
• 4 teaspoons cumin seeds, ground
• 4 teaspoons fennel seeds, ground
• 4 teaspoons black mustard seeds, ground
• 2 teaspoons coarsely ground black pepper
• Canola oil
• Sherry Vinegar BBQ Sauce, recipe follows

Directions

Combine 10 cups water, 1/2 cup kosher salt, brown sugar, mustard seeds, peppercorns, thyme and onions in a large glass bowl or a plastic container. Add the pork, cover and refrigerate for at least 4 hours and up to 12 hours. Thirty minutes before grilling, remove the pork from the brine, rinse with cold water, pat dry and let sit out at room temperature.

Prepare a charcoal grill for direct and indirect cooking.

Combine the paprika, cumin, mustard, fennel, the remaining 4 teaspoons salt and ground pepper in a bowl. Rub the pork with the spices and drizzle with canola oil. Sear the pork over direct heat on both sides until lightly golden brown and a crust has formed, about 5 minutes per side. Move the pork over indirect heat (inside of grill should be at about 375 degrees F) and cook, brushing with the Sherry Vinegar BBQ Sauce every 5 minutes or so, until a thermometer inserted in the center registers 145 degrees F, about 1 hour and 15 minutes. Brush with the sauce every 10 minutes or so after the first 45 minutes.

Remove from the grill, loosely tent with foil and let rest 15 minutes before slicing. You can either slice into individual chops, or slice the loin off the bones and thinly slice.

Sherry Vinegar BBQ Sauce:

• 1 cup ketchup
• 1 cup aged sherry vinegar
• 1/2 cup homemade chicken stock
• 1/4 cup dark brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Spanish paprika
• 2 teaspoons finely chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Honey

Combine the ketchup, vinegar, chicken stock, brown sugar, mustard, paprika and thyme in a medium saucepan and simmer over medium heat until reduced by half. Season with salt, pepper and honey. Let cool to room temperature.

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Texas-Style Potato Salad with Mustard and Pickled Red Onions

Ingredients

1 1/2 cups red wine vinegar

2 tablespoons sugar

1 teaspoon mustard seeds

Kosher salt

1 small red onion, halved and thinly sliced

2 1/2 pounds new red potatoes

6 hard-cooked eggs, coarsely chopped

1 roasted red pepper, finely diced

1 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons whole-grain mustard

Freshly ground black pepper

1/4 cup roughly chopped fresh flat-leaf parsley or cilantro

Directions

Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid.

Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices.

Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled.

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