Jump to content

  1. BraddyMac

    BraddyMac

  2. HCOJ

    HCOJ

  3. Cgriller64

    Cgriller64

  4. appsspec

    appsspec

  5. JoeC

    JoeC

  6. Rob_grill_apprentice

    Rob_grill_apprentice

  7. TKOBBQ

    TKOBBQ

  8. DerHusker

    DerHusker

  9. KismetKamado

    KismetKamado

  10. RedStick

    RedStick

  11. Marty

    Marty

  12. Jack.

    Jack.

  13. Garvinque

    Garvinque

  • Similar Content

    • By pmillen
      I smoke-roasted this in a Karubecue C-60 stick burner but previous cooks were done in a Cookshack Fast Eddy PG500 pellet pit.  I think it would cook up well in a kamado.  It's the best thing I've ever cooked.
       
      I doubled the recipe for a dinner party.
       
       
      Ingredients
      One bone-in pork loin roast
      2 tablespoons Dijon mustard
      2 teaspoons dried thyme leaves
      2 teaspoons dried sage leaves
      1 teaspoon garlic powder
      Salt and pepper to taste
       
      Optional Pan Sauce 
      ¾ cup dry vermouth or white wine
      1 cup water
      Salt and pepper to taste
       
      Instructions

      1.  Trim off unneeded fat and silverskin to expose the meat to the rub.
       

      2.  Rub the roast all over with mustard.  Sprinkle it with the thyme, sage, garlic, salt and pepper, patting so the seasonings will adhere.
       
      3.  Put the loin back in the refrigerator for a couple of hours.
      4.  Preheat pit to 350° F.
      5.  Place the loin in the pit, bones down, until it reaches an internal temperature of 145° to 150° F.
       

      6.  Remove the roast from the oven, place it on a cutting board, tent it with foil, and let it rest for 20 minutes.
       
      Meanwhile, if desired, make a pan sauce
      7.  Place roasting pan over high heat. 
      8.  Add the vermouth and water. 
      9.  Bring to a boil, scraping up all the browned bits. 
      10.  Continue to boil until reduced by about half.
      11.  Slice the pork into chops and serve, drizzling each serving with the pan juices.
    • By JohnnyAppetizer
      first stop....






       
      we continued in southwardly  direction...
       


      as seen in another  thread

      sausage, tom thumbs

       
    • By pmillen
      China has more than half of the world’s hogs.  They’re the primary livestock there.  (Think about that—they have more hogs than the rest of the world combined.)  African swine fever recently killed half of China’s hogs, ¼th of the world’s supply.
       
      Diseases move rapidly around the globe.  North American pork producers are trying to prepare for the swine fever’s arrival.  Let’s hope that the spread is stopped.
       
      BTW, China is flooded with counterfeit African swine fever vaccine.  Some people don’t care about the consequences.
    • By Daz
      Finally I got around to finish this idea I had for a long time, ever since I made the pizza ring. I picked up a set of Weber Rotisserie and lathed part of the shaft round to fit the Akorn. I cut two little "V" on the pizza ring and the drive motor sits perfectly on top fo the side table - lucked out on that one! The chickens were marinaded with Hawaiian Huli Huli Sauce for two days, with some Hawaiian Salt Seasoning, freshly ground pepper and they turned out amazing. I gotta thank my neighbor who worked at a construction site and got me a tuck load of dried out Kiawe wood. It burns really hot and long lasting. I'm starting to put a kit together and will report back on the progress.
       
       
    • By social assassin
      I’m planning to smoke my first pork shoulder and am looking for advice on good or high quality brands to buy.  Does Smithfield produce good or high quality product?  Does quality matter?  I would think it would.  What brands do you recommend?  What retailers sell quality products, e.g.  Would you buy from Costco?
       
      Thanks,
      SC
×
×
  • Create New...