Sunday Roast Episode 529

[Richard S]

My Sunday favorite! Pork roast on the Performer and taters on the Gold B…yada yada yada
Cheers! On to Monday!

 

[Tim Campbell]

Holy smokes!!!

 

[ChuckO]

Pork Roast is tough to get a good crust yet stay juicy. As expected, you nailed it Richard

 

[Brenda T]

Oh man, that looks awesome!

 

[JimK]

Looks fantastic and nice smoke ring!

 

[Kevin L (NKY)]

That is a amazing crust on that roast, anything special for your seasonings ?

 

[Richard S]

That is an amazing crust on that roast, anything special for your seasonings ?

Thank you! Just a healthy dose of Montreal Steak and some peach wood for smoke.

 

[DanHoo]

Looks awesome. I need to find some peach. Wood. I've heard it is great with pork.

 

[Tim Campbell]

Thank you! Just a healthy dose of Montreal Steak and some peach wood for smoke.

How'd you do those wings, Richard? Gorgeous.

 

[Tim Campbell]

Looks awesome. I need to find some peach. Wood. I've heard it is great with pork.

Sharpes has excellent wood chunks. I love their peach wood.

 

[Richard S]

How'd you do those wings, Richard? Gorgeous.

Those wings are fingerling spuds!

 

[Tim Campbell]

Those wings are fingerling spuds!

Lol!! My bad. Beautiful work!

 

[Brenda T]

Lol!! My bad. Beautiful work!

They do look like wings!

 

[Tim Campbell]

They do look like wings!

I'm an idiot!

 

[DanHoo]

I'm an idiot!

I thought they were wings until I read the description

 

[Richard S]

I can see how they might be mistaken for wings due to the color mostly. I put those on the top rack of my Gold B in olive oil and salt at about 350.

 

[DanHoo]

I can see how they might be mistaken for wings due to the color mostly.

The way they were tossed in the SS bowl tricked me at first. That's how I dress my wings so they stay crispy but get a light coat of sauce.