Mike Coffman
TVWBB Olympian
First off the brine recipe, this was totally “winged”:
6 cups of peach cider
1 cup of kosher salt
1/2 cup of dark brown sugar
2 tablespoons of white peppercorns
1 garlic clove splintered
Poured into a 2 gallon Ziploc bag, then refrigerated for 24 hours.
Sliced up some yellow and zucchini squash and marinated with teriyaki marinade sauce.
Pork Roast out of the brine, patted dry with a paper towel, and then inserted fresh garlic into the roast, coated the roast with
EVOO and salt free Penzeys Mural of Flavor.
Put onto the grill indirect with some peach chunks and a temp of 350.
Squash out of the marinade and seasoned with Penzeys Forward.
Decided to check the internal temp when my Maverick 732 read 135. I was shooting for an internal temp of 145. Glad I did, since
my thermopen had it at 155 in several places. I do believe the batteries need to be changed in my Maverick, since I was getting
a lot lost signals.
The roast was pulled and tented while the squash gets cooked.
Squash onto the grill.
Plated with some mashed potatoes.
All I can say is that I am really glad that I decided to brine this roast. Even though I missed my target temp, the roast was not
dry and very tender. In hindsight, I probably should have checked the temp earlier, but “if you looking you ain’t cooking”!
You could taste the peach cider slightly in the meat, along with the garlic. Overall, it was a fairly decent meal which I will
more than likely do again.
Thanks for looking!
6 cups of peach cider
1 cup of kosher salt
1/2 cup of dark brown sugar
2 tablespoons of white peppercorns
1 garlic clove splintered
Poured into a 2 gallon Ziploc bag, then refrigerated for 24 hours.
Sliced up some yellow and zucchini squash and marinated with teriyaki marinade sauce.
Pork Roast out of the brine, patted dry with a paper towel, and then inserted fresh garlic into the roast, coated the roast with
EVOO and salt free Penzeys Mural of Flavor.
Put onto the grill indirect with some peach chunks and a temp of 350.
Squash out of the marinade and seasoned with Penzeys Forward.
Decided to check the internal temp when my Maverick 732 read 135. I was shooting for an internal temp of 145. Glad I did, since
my thermopen had it at 155 in several places. I do believe the batteries need to be changed in my Maverick, since I was getting
a lot lost signals.
Squash onto the grill.
Plated with some mashed potatoes.
All I can say is that I am really glad that I decided to brine this roast. Even though I missed my target temp, the roast was not
dry and very tender. In hindsight, I probably should have checked the temp earlier, but “if you looking you ain’t cooking”!
You could taste the peach cider slightly in the meat, along with the garlic. Overall, it was a fairly decent meal which I will
more than likely do again.
Thanks for looking!
