Did a pork roast.

Jeremiah · October 2014

Thanks to @Doc_Eggerton‌ for the inspiration. This was much smaller at 2 pounds. I rubbed it with mustard, then generously coated with bayouish, minced onion and minced garlic. While cooking I injected with a 50/50 butter/apple cider vinegar mix. The only thing I WILL NOT DO AGAIN was add the apple wood. Too damn smokey. Definitely will do this again though.

anzyegg · October 2014

That looks awesome.... Excellent pics...yum!

NPHuskerFL · October 2014

Nice! =D>

Doc_Eggerton · October 2014

Looks great. Any sliced pics?

hapster · October 2014

Looks good... Did you plate it up?

SGH · October 2014

Looks like a slam dunk to me. Excellent job my friend =D>

Jeremiah · October 2014

Sorry forgot the plated pics. :-q

Thanks for the comments though!

mshump · October 2014

That looks mighty tastey !!

tarheelmatt · October 2014

@Jeremiah, great looking pork roast man! Looks to have a nice crust on the outside too.

DMW · October 2014

Looks great! How is the Bayouish as far as heat level goes?

Jeremiah · October 2014

DMW said:
Looks great! How is the Bayouish as far as heat level goes?

Fair. Not nearly as hot as swamp venom. Good flavor all around, maybe not quite suited for this cook though.

DMW · October 2014

Jeremiah said:

Looks great! How is the Bayouish as far as heat level goes?
Fair. Not nearly as hot as swamp venom. Good flavor all around, maybe not quite suited for this cook though.

Thanks, I've been wanting to try it, but the there are members of my family that do not appreciate heat. I'll try it on something for just me and my older son, he likes the heat.