At his cowboy picnic at Prather Ranch, Chris Cosentino served copious amounts of meat, including Italian sausages, Prather's rib eyes, and "caveman" bacon chops, large cuts of pork that include the chop and a piece of the belly. Ask your butcher to cut the pork chops from near the shoulder, leaving the belly meat attached.
More Grilled Pork Recipes
Three 1-pound bone-in rib eye steaks (1 1/2 inches thick)
Five 1-pound bone-in pork chops, cut from the shoulder end, belly left on (1
3 pounds Italian sausage
Olive oil, for brushing
Halen Môn sea salt or other coarse sea salt
Freshly ground pepper
Salsa Picante, for serving
Salsa Verde, for serving
How to Make It
Light a grill. Brush the rib eyes, pork chops and sausages with olive oil and season with salt and pepper. When the coals are hot, rake them to one side. Grill the meats directly over the coals and cook for 3 minutes, rotating the rib eyes and chops halfway through to create a crosshatch pattern, if desired. Turn the meats and grill for 3 minutes on the second side.
Move the pork chops to the side of the grill opposite the coals. Cover and grill for about 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part of the chops registers 150° for medium-well, and in the rib eyes, 130° for medium-rare. Transfer the sausages, steaks and chops to a carving board and let rest for 5 minutes. Carve into thick slices off the bone and serve with the sausages and salsas alongside.
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