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Pork Roast last night w/ Pics

Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 



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Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

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Made sure the beer was cold and my grilling buddy was Happy!


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Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

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Closed the lid and continued to enjoy Delicious liquid beverages!


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Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

Cheers 
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LBGE 2013 Located in Savannah, Georgia

Comments

  • HibbyHibby Posts: 417
    Roast looks like a nice one. Question though. Do you like that mustard?
    Conservative stalwart in Thornville, Ohio
  • AquacopAquacop Posts: 461
    Hibby, actually no, I would have left the mustard off! I will cook this again but will season much more aggressively.
    LBGE 2013 Located in Savannah, Georgia
  • danv23danv23 Posts: 407
    I would have used maple wood for smoke. Consider that next time.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a shit about the rules? Mark it zero!

    Cumming, GA
  • AquacopAquacop Posts: 461
    danv23 said:
    I would have used maple wood for smoke. Consider that next time.
    Thanks, I will try some!
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 461
    What do all of the famous cooks out there use to coat their Pork Roasts?
    LBGE 2013 Located in Savannah, Georgia
  • jaydub58jaydub58 Posts: 1,280

    The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

    Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

    Wonderful!

    Nice pics, BTW.

    John in the Willamette Valley of Oregon
  • AquacopAquacop Posts: 461
    jaydub58 said:

    The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

    Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

    Wonderful!

    Nice pics, BTW.


    jaydub58 said:

    The last one I (not famous!) did, as I posted about earlier, was a 3.5 pound boneless shoulder.

    Rubbed with yellow mustard, and covered with Cluck-N-Squeal.

    Wonderful!

    Nice pics, BTW.


    Jaydub, What temp did you pull it off?

    LBGE 2013 Located in Savannah, Georgia
  • Aquacop said:
    Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 



    image

    Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

    image

    Made sure the beer was cold and my grilling buddy was Happy!


    image

    Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

    image


    image


    image

    Closed the lid and continued to enjoy Delicious liquid beverages!


    image

    Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

    Cheers 

    ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

  • AquacopAquacop Posts: 461
    Aquacop said:
    Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 



    image

    Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

    image

    Made sure the beer was cold and my grilling buddy was Happy!


    image

    Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

    image


    image


    image

    Closed the lid and continued to enjoy Delicious liquid beverages!


    image

    Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

    Cheers 

    ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

    Aquacop said:
    Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 



    image

    Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

    image

    Made sure the beer was cold and my grilling buddy was Happy!


    image

    Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

    image


    image


    image

    Closed the lid and continued to enjoy Delicious liquid beverages!


    image

    Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

    Cheers 

    ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.
    Cen-Tex-Smoker, I really appreciate the info, I am a rookie and it was very obvious after I cut the pork that it was pieced together, I new that I cooked it waaaay to long but again, I am still learning, please keep the advice coming. regards/ Mark (oops I mean Aquacop) Coast Guard 25 years!
    LBGE 2013 Located in Savannah, Georgia
  • jaydub58jaydub58 Posts: 1,280

    @Aquacop, I pulled at 150 and rested, lightly tented with foil, for 10-12 minutes.

    BTW, for your cook, just look for a boneless shoulder roast in the3.5-4.5 lb range.

    John in the Willamette Valley of Oregon
  • DMurfDMurf Posts: 479
    I was going to mention removing the net and then do a simple tie to hold the pieces together, the first time I got one just like yours when I cut the netting off most of the spice went with it. The fact that this cut is pieced together is not a horrible thing. When you take the net off you can add tasty goodness to the center such as dried tomatoes, herbs, cheese, maybe some bacon the possibilities are many. I do agree to get the whole muscle then you can cut it yourself and roll it up with more tasty bits inside.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • Aquacop said:
    Aquacop said:
    Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 



    image

    Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

    image

    Made sure the beer was cold and my grilling buddy was Happy!


    image

    Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

    image


    image


    image

    Closed the lid and continued to enjoy Delicious liquid beverages!


    image

    Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

    Cheers 

    ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.

    Aquacop said:
    Was in the mood for the other white meat so I attempted a Pork Roast on the BGE. 



    image

    Started out by rubbing stone ground mustard all over, then a dusting of Swamp Venom and S&P

    image

    Made sure the beer was cold and my grilling buddy was Happy!


    image

    Followed the instructions which stated to bake # @ 325 until internal temp reaches 160 then rest for ten minutes

    image


    image


    image

    Closed the lid and continued to enjoy Delicious liquid beverages!


    image

    Due to copious amounts of delicious liquid beverages, the finished product was not photographed, it turned out pretty good, but I think I would have been more aggressive with the seasoning and maybe pulled a little earlier. (Maybe even a good Brine, would love to hear your suggestions.

    Cheers 

    ah, the old tied up pork loin roast trick. dang meat cutters. When you see one tied up all fancy like that, there are multiple cuts (at least 2) of meat under that string. That means they are tying end cuts together and charging you full, or even premium price for them because they are in the fancy string net. They also seem to always leave a bunch of silver skin in those (always on the inside so you cant see it) and it can make them tough. You can buy whole pork loin roasts for $1.50-$2 per lb anywhere (mine this week was $1) so skip the trussed up ones and go for the whole muscle. I've bought several of these finally to figure out that they are sellling me several end cuts in a net when I could be buying a whole muscle pork loin for cheaper! As for the cook, I always brine and I pull at 130-135.Did a whole loin roast on Wed and it was really good. juice was pouring out when I cut in to it.
    Cen-Tex-Smoker, I really appreciate the info, I am a rookie and it was very obvious after I cut the pork that it was pieced together, I new that I cooked it waaaay to long but again, I am still learning, please keep the advice coming. regards/ Mark (oops I mean Aquacop) Coast Guard 25 years!

    don't feel bad. i did it again a few months ago. Mine was "stuffed" in one of those nets. it looked so cool I fell for it again. They took a bunch of end cuts and put .50 cents worth of stuffing in there and charged me an arm and a leg for it. I gleefully paid it and realized I'd been duped when I was prepping it later.

  • AquacopAquacop Posts: 461
    We live and sometimes learn! Cheers
    LBGE 2013 Located in Savannah, Georgia
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