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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
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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Comments

  • Wow that looks good, looks like you had an eggcellent evening.
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  • 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

    Large BGE, Stokers, Adjustable Rig

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  • jfm0830jfm0830 Posts: 936
    Those look Eggcelent! Nice smoke ring on that meat.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • GriffinGriffin Posts: 6,759
    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

     

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  • gte1gte1 Posts: 376
    I have not tried one yet direct, do you prefer it to indirect? It looks superb.
    George
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  • 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.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • 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.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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