Bourbon and Pork

and apples, too! A couples of cooks from the past week.

Some fresh spares (trimmed to SLRs) on the spit.



Cooked direct at 300* for 1 hour and 50 minutes. Red oak splits and Weber briqs for smoke and fire.



Glazed at hour 1.5 with a mix of bourbon and Dr pepper.



Glazed again and given a drizzle of fresh squeezed orange. Super good!



A small bone-in pork loin roast with foiled reds. K salt and black pepper for the rub.
Weber briqs and apple splits for fire and smoke. Cooked at 350*. The roast had been rotated 180* after the first 45 minutes.



Pulled when the meat hit 145* internal temp.



While the meat was resting, grilled some Granny Smiths.



I got the big meaty end slice. My wife got the second one (shown).



Some bourbon/red currant sauce for the pork, bourbon/mustard sauce for the apples... Time To Eat!



Deeelish!!!

fwiw - both recipes are by Jamie Purviance.

Very nice cooks Robert, that bourbon and Dr. Pepper glaze sounds really good. So does the bourbon and mustard also the bourbon and red currant heck it all sounds great.

I'm coming to your house for dinner. That's my kind of cook bourbon everything. Robert, those are all fantastic over the top.

Those are some killer cooks.

Love that pork roast Robert. Adding it to my to do list.

Fantastic Robert. Absolutely gorgeous. Like that combo with the Granny Smiths. When I was a boy my Mom always served applesauce with pork.

I can't cook like that, but I can come over and assist in the disposal

The first best of 2019 has arrived