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Brined-pork-roast

Did the BGE Brined-pork-roast today with good results.   4 lb pork roast, brine for about 14 hrs.  The finished product had a nice taste.  First time doing direct, had to move the roast to the front as it was getting too hot back there.  Will do again.  




Served with the basics,  carrots, mash potatoes and cream corn (must have for mash potatoes)



Thanks

Dave
Cambridge, Ontario - Canada
LBGE (2010), Mini Max (2015)

Comments

  • YukonRonYukonRon Posts: 12,242
    I have a tear in my eye...being a devout porkaphile.
    Brine on Brother. I brine all pork, all the time. It adds so much to the flavor, tendernous, and always cooks awesome, with so much moisture left.
    Beautiful cook, excellent results.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • EggNorthEggNorth Posts: 1,125
    YukonRon said:
    I have a tear in my eye...being a devout porkaphile.
    Brine on Brother. I brine all pork, all the time. It adds so much to the flavor, tendernous, and always cooks awesome, with so much moisture left.
    Beautiful cook, excellent results.
    Thanks.  Usually I do not brine, but liked the flavour added here so will be doing it again.   When I was doing the brine, got complaints from the wife that it smelled awful... No complaints on the cook though  =)
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
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