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Pork Roast Barbeque
Ingredients:
***RUB***
1 tablespoon Lawry s Garlic Salt - Coarse Ground -- with Parsl
1 tablespoon cracked black pepper
1 tablespoon paprika
2 teaspoons celery salt
***MOP***
12 ounces apple juice
2 teaspoons lemon juice
Instructions:
I am becoming convinced that *simple* is better. I am on a quest to
develop BBQ techniques that use a handful of ingredients to deliver
the BBQ taste we all crave. To that end, here is the rub and baste
I used today: (BTW, the BBQ drew raves by my most severe critics...my
family.) BBQ Pork Roast Prep: Wash roast and pat dry. Rub a thin layer
of prepared table mustard over the entire surface. Mix rub ingredients
together well, then sprinkle on the rub (makes enough for a four pound
roast) and "rub" it in to the meat if you want. I just "press" it
into the meat here-and-there with my fingers. Let the roast stand
for at room temp for about an hour (if you want to dry marinate it
longer, be sure to refrigerate the meat, then bring it to room temp
before cooking.) I cooked this on a Weber kettle using both charcoal
briquettes and hickory chunks. I filled my chimney starter about 2/3
full of Kingsford briquettes and topped it off with a couple of baseball
size chunks of hickory. When the hickory started to really blaze,
I dumped the fuel into the Weber and moved it all to one side. I put
a pan with water opposite the coals, replaced the cooking grid, and
put the roast over the pan of water. The bottom vents were 3/4 closed
and the top vent fully open. After 30 minutes I rotated the roast
180F and spray-basted it with the mop. I continued to rotate and baste
the roast every 30 minutes for three hours, adding a couple of water-soaked
hickory chunks to keep the smoke flowing. At the three hour mark I
added another 2/3 chimney starter full of blazing briquettes and hickory
chunks. Right about that time, my wife called (from her mother's house)
and said, "Supper better be ready when I get home." Since she would
be home in an hour, I figured I better check the temp of the roast.
I *almost* panicked when the thermometer read 140F, but I got a grip
and let my imagination and common sense kick in. I removed the roast
and cooking grid, put the water pan in the middle of the cooking grate,
and made two piles of coals on either side of the pan. Then I put
the roast over the water pan and cranked the bottom vents all the
way open. Every ten minutes from then on, I turned the roast and sprayed
it liberally with the baste. When the boss got home, the roast was
done. It was juicy and tender, it tasted like BBQ, and I didn't get
clobbered with a rolling pin....Life is good. |
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