Luke P
TVWBB All-Star
Just spent the last week in Cape Hatteras, NC. My wife was in her bestfriend's wedding, and the week was full of bonfires, crabfeasts, cookouts, beach trips, and other shenanigans. I was asked to cook a dish for a gathering, and was honored to bring down some delicious pork. I assessed the resources available, and this is what I did.
5lb leg roast with all fat and skin on for moisture while it cooked.
Ive trimmed skin previously, but will always roast/smoke with skin and fat on. It kept everything moist despite non-ideal grill.
Coated with a previously made rub. Paprika, lots of pepper, garlic, salt, little cayenne, and whatever else I grabbed. Made it before the trip to travel easier, and wasnt measuring anything out as I went.
Each house had a "picnic grill", and I made the best of it. My "water pan" was full of beer. My "minion method" was just a chimney of lit coals on top of a chimney of unlit coals around outside of grill. My lid was layers of tin foil, and no wood for smoke. about 4 hours in there and foiled for another 45 in a warmed oven til closer to dinner time.
See....it's authentic Weber! ;-)
My view while she cooked. Doesnt really matter what the food tastes like when this is your view.
Cocktail of choice all week.
Ironically, when we got to the main house hosting the shindig....
All in all, it turned out delicious and my way was a lot more fun to figure out. The pork was gone in about 15 minutes. Very flattered by compliments I got from friends and strangers. Cheers!
5lb leg roast with all fat and skin on for moisture while it cooked.
Ive trimmed skin previously, but will always roast/smoke with skin and fat on. It kept everything moist despite non-ideal grill.
Coated with a previously made rub. Paprika, lots of pepper, garlic, salt, little cayenne, and whatever else I grabbed. Made it before the trip to travel easier, and wasnt measuring anything out as I went.
Each house had a "picnic grill", and I made the best of it. My "water pan" was full of beer. My "minion method" was just a chimney of lit coals on top of a chimney of unlit coals around outside of grill. My lid was layers of tin foil, and no wood for smoke. about 4 hours in there and foiled for another 45 in a warmed oven til closer to dinner time.
See....it's authentic Weber! ;-)
My view while she cooked. Doesnt really matter what the food tastes like when this is your view.
Cocktail of choice all week.
Ironically, when we got to the main house hosting the shindig....
All in all, it turned out delicious and my way was a lot more fun to figure out. The pork was gone in about 15 minutes. Very flattered by compliments I got from friends and strangers. Cheers!
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