1st attempt at a pork roast on the OTG

[Tim Murphy]

Dear Board,

Today I tried a bone-in pork roast. I had never done a roast on the OTG. Based on tonight's result I'll be doing a lot of them.

It was a small pork roast, about 2 1/2 pounds. I did it for 3 hours at 300F with cherry chips added for a smoky flavor. I used about a cup and half of dry red wine in the drip tray while it cooked. I had never used cherry before either, I definitely will use it again.

Sides were home made mashed potatoes and shoe peg corn from the Valley of the Jolly "Ho-Ho-Ho" Green Giant. Even the gravy was canned, so I definitely took a few short cuts. Still it was a nice first roast and I'm sure there will be many more.







Regards,

Tim Murphy

 

[Matt Gard]

Well done and congrats on your first roast. Everything looks great.

 

[Gary S]

Nice cook Tim.

 

[Tony R]

Well done Tim....looks good.

 

[Rolf Jacobsen]

Tim, ANYONE would be proud of that table! Nice!

 

[Paul Kastner]

Mighty fine looking cook Tim.

 

[John Solak]

Very nice looking pork roast and sides. I have been meaning to to a pork roast. I was meaning to do one and was all set up to do it on the rotisserie and the whole southern part of California lost power so I never cooked it. That was a couple of years ago.

 

[NeilH]

Nice looking first.

 

[Mike Coffman]

Pork roast looks really great Tim!

 

[Wolgast]

Looks PERFECT to me!

 

[Bill Schultz]

Classic great meal very well done Tim.

 

[Andy Beers]

looks grand

 

[Bob Mann]

That looks great Tim!

 

[Tim McCann]

Nice work Tim.