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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-08-2011, 10:56 PM
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#1 |
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Knows what a fatty is.
Join Date: 10-04-11
Location: Georgia
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What to do with a 4lb pork roast?
Looking for suggestions about cooking a 4lb rib in pork roast. Should I put in a brine before cooking? Should I sear it and then cook it indirect for awhile? Maybe smoke it? Marinade or rub it down?
Thanks for any tips and suggestions. Will be cooking on my Performer. 
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18.5 & 22.5 WSM, Red Performer, 26.75 Weber Kettle |
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12-09-2011, 05:47 AM
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#2 |
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is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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If I had a pork roast just laying around, I would buy some chicken to go with it and make a big pot of brunswick stew.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
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12-09-2011, 05:55 AM
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#3 |
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is one Smokin' Farker
Join Date: 08-26-11
Location: okeechobee, fl.
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smoke in pan till 160 then add diced taters, onion, garlic and water cover with foil and continue in smoker or oven till probe tender. ive done this with pork and beff roast and comes out awesome
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roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset |
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12-09-2011, 06:25 AM
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#4 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Just give it to me... I'll take care of it...
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A butterflies wings. About to bring down everything... |
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12-09-2011, 06:30 AM
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#5 |
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somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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No... but seriously, I would do a mild brine on that, using lots and lots of fennel and garlic and salt and pepper. Slow smoke to start with some apple wood on the WSM for a very long time, and then maybe a quick sear on the performer with fresh lump and a good 20 minute rest after that.
Some of Guerry's Slaw would go well with that! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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12-09-2011, 07:55 AM
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#6 | |
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is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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Quote:
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12-09-2011, 08:03 AM
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#7 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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What to do with a 4lb pork roast?
Make a snack.  |
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