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Bone-In Pork Roast and Wild Rice

Bone-in roast, marinated in Dichicko's and cook direct, raised grid, 400 until the internal was 140.

Tasty

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Wow that looks good, looks like you had an eggcellent evening.
  • bigguy136bigguy136 Posts: 1,154

    As usual Doc, looks great. Up here the lakes are starting to freeze. Seeing the rice and the cooler temps, I think I will be making this over the weekend.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • jfm0830jfm0830 Posts: 985
    Those look Eggcelent! Nice smoke ring on that meat.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • GriffinGriffin Posts: 7,423
    You never fail to impress, Doc. Nice job.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • gte1gte1 Posts: 376
    I have not tried one yet direct, do you prefer it to indirect? It looks superb.
    George
  • That was some nice looking roast!  I love doing that and cutting thick slices for serving just like you did!  Great cook Doc!

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • gte1 said:
    I have not tried one yet direct, do you prefer it to indirect? It looks superb.
    I get pretty much the same results either way, and direct is easier.  I put the fat side down.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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