Mixed Grill with Rib Eyes, Sausages and Bacon Chops
- ACTIVE: 20 MIN
- TOTAL TIME:
- SERVINGS: 10
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.
- 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 inch thick)
- 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
- 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.
This prodigious sampling of grilled meats could be paired with any number of robust red wines, but if there's one red grape that's distinctly identified with grilling, it's Zinfandel. Old-vine bottlings in particular offer briary, intense fruit flavors and substantial structurea great combination for hearty chops and sausages.