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Crusty Pork Roast
Doc_Eggerton
Posts: 5,321
This is why I bought a clever. They
never cut the bones all the way through. Slathered in yellow mustard,
rubbed with garlic and herbs, and roasted at 450 for two hours until
internal was 145. Really nice bark, and slight bitterness just around
the edges.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
Comments
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Fine looking cook Doc!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks great Doc. I'd eat that.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
Man that looks great. Definitely want to copy that one. What size roast was it?Slumming it in Aiken, SC.
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I think it was 4.5 pounds.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Is the mustard for flavor or just a binding agent as some use in pulled pork.?Cooking on an XL and Medium in Bethesda, MD.
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Mustard adds no flavor for a long low and slow. My experience is you might taste a touch on something shorter.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
You had me at the keywords crusty and pork! Looks like a mighty fine meal!
:-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Bark, great color and just an overall fantastic looking meal. Bravo Doc!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@Doc_Eggerton
Looks awesome as always Doc!! =D>
If I may ask, what cleaver do use? Been thinking of converting to one myself. My crippled hands can't hardly handle the big carcass knife anymore. Seems like a good cleaver would be the ticket to take its place. Again the grub looks great brother Doc.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
The clever is a Weustoff. I cannot chop like they portray in the movies, not good enough aim. I usually use a rubber mallet with it to start, and then make small chopping motions. Do it on raw meat, if you try after it is cooked it splatters.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I like crust. I like pork. I would like this meal. Great job, Doc!------------------------------
Thomasville, NC
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Looks great Doc!Did you turn it at all during the cook?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Raised direct, no turning.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
On the short list! Looks awesome
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