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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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Old 02-16-2017, 09:15 AM   #1
Badjak
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Join Date: 06-23-16
Location: In the hot Zambezi Valley
Default Let's try a leg of pork roast on the WSM

Which is exactly what I did

Cut up herb and spices and pound them into a paste








Piece of pork, about 6 U$ for 1.5 kg


The meat got marinated in the paste with soy, sweet siy, shrimp paste, black bean paste and lime juice.
Altogether for a good 12 hours or so

And on the WSM the next day


I was not sure how long it would take, but as it was not meant to be pulled, I figured I had quite some leeway.

It took less than 2 hours to get to 72 oC (safe eating temp) and stalled at 74 oC for a long long time (6 hours or so).

I took it off at 80-odd oC



And it was tender!!!!
I reheated the left over marinade (for plenty long enough to be safe) and used it as a sauce


And the last shot is of left over nibbles the next day.


This came out very nice and I was chuffed as I was a bit worried as I normally see people using pork shoulder.
But it stays on my list.
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Old 02-16-2017, 09:24 AM   #2
THoey1963
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Nice!
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Old 02-16-2017, 11:14 AM   #3
OferL
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Looks great!
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Old 02-16-2017, 12:45 PM   #4
Stingerhook
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Looks great from here.
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Old 02-17-2017, 08:42 AM   #5
Badjak
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Thanks all!
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Old 02-17-2017, 12:32 PM   #6
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Well alrighty! That looks awesome:)
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