Cuscino brined with black polenta and spaghetti squash
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ Start 3 hours in advance
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Barbecue
Ingredients
• 4 pork cuscinos
• 1 spaghetti squash
• 150 g corn semolina
• 2 tbsp Ghostwalker spice mix
• 100g Parmesan
• 20g butter
• 500 ml water
• 100 ml milk
• 3 tbsp maple syrup
• 1 tsp caraway seeds
• Salt and pepper
For the brine:
• 1 bay leaf
• 1 tsp black peppercorns
• 50 ml whiskey
• ½ tsp sugar
• 16 g salt
• 800 ml water
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Practical FIRE&FOOD accessories are available in our shop!
preparation
➊ First, make a 2% brine from the ingredients listed. Brine the meat in the fridge for at least 3 hours, preferably overnight.
➋ Boil 500 ml of water, add the BBQ or Ghostwalker spice mix and 100 ml of milk. Stir in the corn semolina, bring to the boil once and then leave to simmer until the semolina is soft. This takes about 20 minutes. Stir in a little butter and the Parmesan.
➌ Halve the pumpkin, remove the seeds and season the inside with salt and pepper. Cook in a closed grill at 180 °C until soft (use a knife to test). Then scoop out the flesh (this creates spaghetti-like strands, hence the name). Season with salt and pepper, add the maple syrup and mix everything well.
➍ Remove the cuscinos from the brine and pat them dry. Give them a nice colour on the grill over direct heat and cook in the indirect zone until the core temperature reaches 72 °C.
Prepare everything and enjoy the autumn.
Recipe by Freddy Boetzelen
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
Recipe from FIRE&FOOD Magazine 04/23
