Hi Kamado People,
I have been smoking for about 2 years now and I have never tried a pork roast style cook and beside whenever I have done pork roasts I have not got the crackling right and this is critical.
So I decided to research a little and found heaps of methods out there, anyway I was stuck on three types 1. Continuous apply of vinegar, 2. Apply lots of salt to fat/skin, boiling water. All of these have the requirement of putting the pork into the kamado at a very hot temperature for around 30-40 mintues before dropping temperature to normal roasting temp of around 180/200°C.
All of the above are required to have a dry roast, not fresh out of the plastic pack , best left overnight. At the last minute I decided to go with boiling water pouring over the fat and then right away into the hot kamado mine was at about 250/270°C range with one chunk of cheery, had no apple in the shed.
Any how after 30min I closed the vents and the temp started to drop. Once at 180°C I left her there until internal reached 75°C and wow wow what a beauty. Moist and perfect crackling. Salt was needed to be added though.
This weekend I'm attempting my first dual-cook, a pork shoulder/butt and a brisket flat. I have a KJ Classic and an Akorn Jr, so I could do the pork on the Junior and brisket on the classic and not worry about it. But for the sake of only using one grill for two things that cook generally the same in terms of temp (also admittedly, I just kinda want to try it), I'm planning to use the extender rack on the KJ, put the butt on that then add the flat under it a few hours later as I'm anticipating less time for the flat than the butt (Never done just a flat, only packers, but I think the flats take less time?).
Has anyone ever done this? My only concern is the butt dripping fat all over the brisket, not sure if that will change the flavor or get it all greasy and it's a big no-no? Or will it not mess with the flat at all and if anything make it better from dripping fat all over it and keeping it from drying out?
Hello Kamado Peeps,
Has ana awesome weekend.
My friend did a low and slow leg of lamb on the Webber kettle and left it in sauce with the aim of enhancing the gravy. It sure did and pulled apart beautifully on the rolls, he also did not use any wood just natural spices.
So I had to do a cook myself. Went to this new meat shop (meat emporium Sydney) and the selection and quality is really good. I walked out over budget and decided to do some pork ribs a monster pcs.
Spice: Pepper, salt, garlic, mustard, onion, paprika, sugar and cayenne pepper
Wood: Cheery and 1pcs pecan
3 2 1 method – full proof as always, some 5-6 hours later yummy
Keep smoking ….
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.
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
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.