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Pork roast? Got a good method?
Chicklet
Posts: 205
I've had a pork roast in the freezer and I need to do something with it.
Watchu got?
meredith
Watchu got?
meredith
Eat, drink and be merry
Huntsville, AL ~ LBGE noob
Comments
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Did this a while ago and was pretty good.
http://eggheadforum.com/discussion/1170005/pork-roast-with-apple-mustard-glaze-amazing-flavor#latest
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
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I always make a paste outta Dijon or EVOO combined with chopped rosemary, thyme, fresh minced garlic, kosher salt and pepper. Cover it in the paste. Gotta love herb crusted pork loinColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I do zactly like @chubbs says. tons of chopped up fresh herbs, can't have too many, then I cook indirect trying my darndest not to overcook the thing.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Chicklet said:I've had a pork roast in the freezer and I need to do something with it.
Watchu got?
meredith
You would really need to tell us what kind of roast it is(leg, shoulder, loin etc).Steve
Caledon, ON
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Agree with steven. Also, don't forget that the BGE doesn't require special recipes. Just treat it like an oven and cook your roast however you would have in the electric hot box[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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It reads "rib end pork roast."Little Steven said:Chicklet said:I've had a pork roast in the freezer and I need to do something with it.
Watchu got?
meredith
You would really need to tell us what kind of roast it is(leg, shoulder, loin etc).
Eat, drink and be merryHuntsville, AL ~ LBGE noob -
I just did a 3lb rib end roast a couple weeks ago. I had the butcher tie it and I went indirect at 300* or so, until internal temp of 140. I should have went closer to 145 internal, but it was perfect reheated.
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Pretty flexible cut. You can roast it or do a low and slow. Don't cook beyond 145* IT. Maple, apple brandy, rosemary or teriyaki work well.
Steve
Caledon, ON
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A few weeks back I did a tenderloin reverse sear. Went indirect to 145 internal. SWMBO said it was the best pork tenderloin she'd ever had.
Tonight, as a matter of fact, a, doing another one. Going with a light Swamp Venon rub, will pan sear then go on the Egg.
I pulled to first one in about an hour and 15. Was pink throughout and juicy as could be at 145.
New Albany, Ohio -
This has been my go-to pork roast recipe for years. I used to slow cook a neck-end shoulder (which I think is the same as a pork butt) rather than use belly - I'd roast it overnight but now I own a BGE I'm looking forward to doing it on that.
http://spicepeddler.com.au/tuscan-fennel-rubbed-pork/
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