Ingredients
Buy 1 lb. of meat per person
1 regular sausage (chorizo)
1 black sausage (morcilla)
1/2 kidney
1 stuffed intestine (chinchulin)
1/2 spiced meat covered with a fine membrane (pamplona)
1/2 spiced liver, also covered with membrane
1/2 provolone cheese

Methods
To start your fire: Buy “espinillo” logs for firewood.Make sure the logs are hard,dry and thin. It takes about 6 lbs.of wood for 4 persons. Place paper (old newspaper), then pine cones, then the firewood in the grate. If the fire is hard to start, place some meat fat on the wood to burn. Let it burn until it produces a good quantity of red embers. Meanwhile, clean the rack by placing over the fire and wiping it with oil. Remove from heat. Place red embers under the rack, then salted meat on the rack and then the rest of the barbeque, washed and pierced on a grill fork on the rack.

Place the cheese on an oiled iron pan and sprinkle with oregano. The cheese should receive more heat, since it will be served first. When the cheese is brown around the edges, it is done. Remove from fire and serve with fresh white French bread.

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Mix all of the brine ingredients together in a non-reactive or stainless steel pot and bring to a boil for about 1 hour.. Stir the brine a few times to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool down then refrigerate it in a large stainless pan or a non-reactive container or the same one you cooked it in. When brine is cold, add the pork tenderloins submerged completely keep covered under refrigeration for 12 to 48 hours. The DANGER ZONE for bacteria is 40 to 140° so do not put chops in a HOT brine. When ready to grill, remove the pork from the brine and pat or shake dry (without rinsing).

Heat or light your grill to high with the grate as close to the heat as possible. Hardwood that comes from Canada is the best for grilling. If you don’t have this type of grill, gas or charcoal will do. Season pork with magic on all sides and place on grill the first side for about 1 minute. Flip a 1/4 turn at a time to score evenly and grill for 3-5 minutes until done to your likeness. Don’t kill them; cook rare to medium. Let them sit for a few minutes, slice diagonally and prepaid each dish.