Brad Olson
TVWBB Diamond Member
A few weeks ago I was at the Festival Foods meat counter when I heard a voice say, "I'd sure like to go home with you." At first I thought it was the blonde standing next to me but it turned out to be this instead:
I rubbed it with a paste of garlic, salt, pepper and oil and let it rest in the fridge overnight.
It's been a long time since I grilled a pork roast and didn't use the rotisserie. Mostly charcoal with just a little bit of apple for flavor, and I ran the spit perpendicular to the bones so that they and the fat cap would get better exposure to the fire.
It was around 135 or so when I took it into the house and let it rest about 15 minutes or so before slicing. It wasn't all that pink at first but the leftovers gained some color overnight, and the flavor was very good. Neither the garlic nor the wood were overpowering; they worked well together.
It was a lot of meat for 2 people and we had plenty left, so a couple of days later I used some of it to make some wet burritos - they look like enchiladas but I used flour tortillas, and enchiladas are made with corn tortillas.
I rubbed it with a paste of garlic, salt, pepper and oil and let it rest in the fridge overnight.
It's been a long time since I grilled a pork roast and didn't use the rotisserie. Mostly charcoal with just a little bit of apple for flavor, and I ran the spit perpendicular to the bones so that they and the fat cap would get better exposure to the fire.
It was around 135 or so when I took it into the house and let it rest about 15 minutes or so before slicing. It wasn't all that pink at first but the leftovers gained some color overnight, and the flavor was very good. Neither the garlic nor the wood were overpowering; they worked well together.
It was a lot of meat for 2 people and we had plenty left, so a couple of days later I used some of it to make some wet burritos - they look like enchiladas but I used flour tortillas, and enchiladas are made with corn tortillas.
. I heep looking at the rotisserie and think I have to add one to my set up. I keep thinking do I want the rotisserie for the kettle or the large WSM 18 as my next big spend...
