Doing Wonders With Enough Charcoal to Fill a Shoe Box

Grilled Double-Thick Pork Chops With Southern Flavors Total time: 45 minutes

4 double-thick rib or loin pork chops 2 tablespoons vegetable oil Salt and freshly ground black pepper to taste 1 large yellow onion, peeled and diced 2 tablespoons minced ginger 2 tablespoons minced garlic 1/2 cup rum 1/4 cup red wine vinegar 1/2 cup ketchup 1/4 cup molasses 1 tablespoon allspice Pinch of mace.

1. Build a small fire in one side of a covered cooker, using enough charcoal to fill a shoe box. It will take about 40 minutes for the charcoal to reach the right temperature. 2. Meanwhile, rub the chops lightly with 1 tablespoon of oil, sprinkle with salt and pepper to taste, and set aside. 3. In a small saucepan over medium heat, heat the other tablespoon of oil until hot but not smoking. Add the onions and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the ginger and garlic, and saute, stirring, for 1 minute. Add the rum, vinegar, ketchup, molasses, allspice and mace, and bring to a boil. As soon as the mixture begins to boil, reduce the heat to low and simmer gently for 5 minutes, stirring frequently. Remove from the heat and set aside. 4. Place the chops on the grill directly over a hot fire and cook for 3 to 4 minutes a side. When they are nicely seared, move them to the side of the grill with no fire and let them cook slowly, uncovered, about 10 minutes a side. During the last minute of cooking, brush the chops with the sauce. Cut into one chop to make sure it is cooked through and just lightly pink at the center. Remove from the grill and serve drizzled with any extra sauce. Yield: 4 servings Approximate nutritional analysis per serving: 675 calories, 35 grams fat, 160 milligrams cholesterol, 505 milligrams sodium (before optional salting) , 50 grams protein, 30 grams carbohydrate.

Grilled Duck Breasts With Nectarine- Green Grape Chutney Total time: 40 minutes

1 tablespoon olive oil 1 large red onion, peeled and diced fine 3 nectarines, pitted and diced 1 cup green grapes, halved 1 cup cider vinegar 1/2 cup brown sugar Pinch ground allspice Pinch ground mace 1 tablespoon roughly chopped fresh basil Salt and freshly ground black pepper 4 duck breasts, 8 to 10 ounces each.

1. In a medium saute pan, heat the oil over medium heat until hot but not smoking. Add the onion and saute, stirring occasionally, until transparent, about 5 to 7 minutes. Add the nectarines and grapes, and cook, stirring, until the nectarines are a bit browned, about 4 minutes. Add the vinegar, sugar, allspice, mace, basil and salt and pepper to taste. Bring the mixture just to a boil, reduce the heat to low and simmer 10 minutes. Remove from heat and set aside. 2. Meanwhile, build a small fire in one side of a grill, using enough coals to fill a shoe box. Salt and pepper the duck breasts well and place them on the grill, withy the fat side down, along the edge of the fire. Cook them for 6 minutes, being careful of flare-ups caused by fat dripping into the fire. If flare-ups do occur, move the breasts so that they are not directly over the flames. You want them to cook slowly, allowing the fat to drip off at an even pace and giving the skin time to crisp. Flip the breasts over and cook 5 to 7 minutes more. When the duck breasts are nicely browned and as firm to the touch as the heel of your hand, they are medium rare. 3. Pull the duck breasts off the fire, allow to cool for about 4 minutes, then slice them thinly on the bias and serve with the chutney. Yield: 4 servings Approximate nutritional analysis per serving: 570calories, 25 grams fat, 230 milligrams cholesterol, 155 milligrams sodium (before optional salting) 45 grams protein, 55 grams carbohydrate.