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Spiced Rum Roast Pork

Gator Bait
Gator Bait Posts: 5,244
edited November -0001 in EggHead Forum
 
I found a nice looking 6.4 pound boneless pork loin roast at Sam's marked down to $2.06/#. At home I found I had an old bottle of Sailor Jerry Spiced Navy Rum, 92 proof. God only knows where I acquired it from, I'm afraid to think to hard about it, the memories that get stirred up may not be worth it. LOL. Any ways I took 12 Tablespoons of the rum and nuked it long enough to heat it up and torched it to burn off the alcohol, at 92 proof that was almost 1/2 the volume of the rum. I wasn't sure if I would be putting an explosive roast in my egg if I didn't burn it off and figured the less volume would concentrate the flavor if I did. :lol: To the rum I added 4 T of dark brown sugar, 1 t Sea Salt, 1/2 t ground ginger and 1/8 t ground cloves and heated all that to dissolve the salt and sugar. I then injected the roast with the rum mixture.
Next I studded the roast with almost 2 bulbs of garlic. This was a very generous amount of garlic. Finally I rubbed the roast generously with sea salt, pepper and granulated garlic.
The egg was set up indirect w/drip pan and pecan chunks for smoke @ 325º dome. When it had stabilized I added the roast.

DSC_0012_640.jpg

After about 1 3/4 hours the roast had reached an internal temperature of 138º and I pulled it. I tented it with foil and let it rest for about 30 minutes before slicing some.
DSC_0025_640.jpg

The roast is tender, juicy and has great flavor. It has a subtle flavor from the spiced spiced rum injection that is very nice. I'm surprised the garlic is not stronger, it is not over powering.

Gator


 
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Wow, that sounds like some great flavas going on!! I love pecan. Looks great Blair!!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
    Outta da park! As usual.Great post!
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Molly, this was a fun cook, I got to be creative with what I had on hand and it worked very well. :laugh:

    Blair

     
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Hoss, I may have to find another bottle of that spiced rum. LOL, that worked out well. ;)

    Gator

     
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Hey Gator,

    Nice pix and narative. Interesting that the garlic didn't meet expectations.

    I got "Frankenstein's" meet injector as a Xmas present and have yet to use it. Don't know quite how and when to use it - any advice for a first effort injection, i.e., cut of meat and type of mixture?

    Thanks,
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  • Beli
    Beli Posts: 10,751
    Looking great my friend....92 proof rum?? :laugh: would have come great "flambé" as well:P
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Good morning Bill

    Thanks, actually the garlic came out pretty good. I was afraid that I had used way to much garlic. I probably used as much garlic on this pork roast as I did on the Roast Beast I did the other day. For some reason the pork did not absorb the flavor as well as the beef did. Weird.

    I've just started playing with the injector. I found them marked down for a clearance sale at Publix several months ago. I think the roast are a classic use for them as well as turkey. Just about anything big enough to get the needle into. I wonder if you could inject dressing into Romain lettuce before grilling it? :blink: :laugh:

    Marinades and brines are common injections I think. I have created my own for these two roast. The Lea & Perrin's Worcestershire Sauce/Gravy Master I used on the beef was just logical. The spiced rum was more on the creative side. I am finding that you do not have to worry about an injection being to strong. The flavors imparted in these roast are subtle. The Worcestershire Sauce in the beef and the spices in the pork are hinted at enough so you taste them but do not come anywhere near dominating. It is hard to tell if the injections have made the meat more moist with out doing two of them side by side. Both these roast were very moist and tender. They were both quality meat cooked on the BGE and not over cooked. That in itself spells moist and tender.

    Have a great day,

    Gator
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Very nice. That one pic is very colorful.

    Mike
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Beli, I wasn't sure if I wanted to put saturate a piece of meat with a flammable liquid, enclose it in a confined space and then introduce fire to the equation. LOL, I don't seriously think it could have done anything but with my luck I wasn't taking any chances. Burning off the alcohol also concentrated the flavor of the spiced rum.

    Gator

     
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Mike. My Nikon D90 does a good job. Taking the pictures is all part of the fun.

    Gator
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Beautiful shots!
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  • thechief96
    thechief96 Posts: 1,908
    That looks great. Another item for me to cook.
    Dave San Jose, CA The Duke of Loney
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Lawn Ranger.

    Gator

     
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks, the egg is perfect for roasts.

    Gator

     
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Wow the roast beast looked awesome!

    Thanks!
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thank you, Bill. I'm already thinking about my next roast beast. That may be an inexpensive way to try aging some beef. YUM! :lol:

    Gator

     
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