Post by jimz on May 20, 2012 7:55:21 GMT -6
Saturday was a beautiful day for the Q. Today it is going to be a 3# boneless pork loin on the grill. Sorry, you will not see Miss Piggy vs Barbi in a "Smack Down Mudd Wrestling Match" . The rub for the roast came from a Kielbasa sausage recipe. Any sausage recipe spice ing. make good rubs, Italian, Brats, etc. I took some yellow mustard seed and coriander seed and ground it up in the coffee mill. Kosher salt, coarse ground black pepper, marjoram leaves, and garlic powder. A nice sprinkling of Hot Hungarian paprika went on first.
Yes Mr Red Pepper is waiting for the pecan wood to fire up
After charring and cleaning the red pepper I put it over the vent to get a little more smoke. Not too long though.
Pork roast is stuffed with garlic and waiting to go on
Again searing the roast on all sides direct before moving to the indirect side. That is a link of the spicy country sage sausage I made last week
Things are looking good. Got a head of garlic in that foil pack.
The sky was beautiful. Just the right amount of clouds and blue. Laid on my back to take this shot. Scared my neighbor. He started yelling if I was all right.
Roast off and resting before slicing. I took it off at 150deg. Nice and juicy
Had baked spud and zukes with that cooked on the grill. Also made a mushroom pork gravy with some pork broth from the Boston Butt bone. Every thing was very good. However that sausage was extra good. Just the right amount of heat. Using different types of hot peppers gave it a beginning, middle, and end taste attack. Every one have a nice Sunday :)JimZ
Yes Mr Red Pepper is waiting for the pecan wood to fire up
After charring and cleaning the red pepper I put it over the vent to get a little more smoke. Not too long though.
Pork roast is stuffed with garlic and waiting to go on
Again searing the roast on all sides direct before moving to the indirect side. That is a link of the spicy country sage sausage I made last week
Things are looking good. Got a head of garlic in that foil pack.
The sky was beautiful. Just the right amount of clouds and blue. Laid on my back to take this shot. Scared my neighbor. He started yelling if I was all right.
Roast off and resting before slicing. I took it off at 150deg. Nice and juicy
Had baked spud and zukes with that cooked on the grill. Also made a mushroom pork gravy with some pork broth from the Boston Butt bone. Every thing was very good. However that sausage was extra good. Just the right amount of heat. Using different types of hot peppers gave it a beginning, middle, and end taste attack. Every one have a nice Sunday :)JimZ