Pins barbecued pork

With beautiful days going by, not getting ready to prepare something outdoors is almost a capital sin.

In these cases, a barbeque classic cannot be missing:
nice pigskin, marinated for a long time and cooked around two hundred degrees for an hour.

One of my favorite dishes.

 It is a cooking on the grill that requires a certain time: the tips are not among the most tender meats and to make them well cooked, soft and juicy you need the so-called indirect cooking.

Cooking that can be obtained with the special accessory supplied with many dome grills or, much more simply and to have less to clean, by moving the embers on one half of the lower container and cooking the meat on the other half of the grill , the one that does not overlook the same!

Ingredients:

Preparation:

For the marinade the ideal is to prepare one at home with your favorite ingredients, in any case honey (or molasses) and cornstarch should never be missing.

We are marketing some good marinated (in bottles, under the generic name of Barbeque Sauce) that can be a good substitute.

The meat is seasoned with plenty of marinade and well massaged.
After an hour of covered rest, strictly at room temperature, it should be massaged again and then left to rest another hour.

Light the fire and heat up well the embers.
The cooking temperature should be between 175 ° and 230 °.

When it is time to start cooking, using the scoop, move all the coals to one half of the bottom.
In order to avoid mixing the whole grill with the marinade sugars, it is better to use the special disposable aluminum trays with the special holes for the grill (see photo).
Place the meat on the wire rack and place it on the grill on the side that does not overcook the coals.

Cover and cook for about forty minutes, turning halfway through cooking.

Move the grill on the side of the hot coals and let it stain on both sides.
Then switch, if necessary, directly on the grid for several minutes
(also because, on direct flame, the aluminum grill will be covered with burnt sugar!)

Wrap the tacks in aluminum foil larger than enough, close it tightly and let it rest in a warm place for another twenty minutes.
In this way, the juices of the meat will not dry out and the meat will remain very soft.

And here are the beautiful points ready to go to the table ...

... Accompanied, as in the photo, from the simple lettuce and maybe a few slices of melon!

Buon appetito!

ADVICES AND NOTES:

• This technique is suitable whenever there are pieces of meat that are large enough and well veined with fat;
  not for the usual steak or sausages!