Don Marco
01-12-2008, 01:45 PM
Howdy folks...
Heres todays Dinner :
A full (well, half "full") Back of a suckling pig.
I seasoned the roast with extra virgine olive oil, herbs de provence, garlic, kosher salt and fresh ground pepper.
Then cut the skin crosswise to get a crispy crust and prevent the roast from curling up.
http://mybbq.net/forum/userpix/57_pork_001_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_002_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_023_Medium_1.jpg
Then i put it on the WSM, added some Hickory and set the BBQ-Guru to 200 F. After 1 hour i basted the roast with a mix of EVO, fresh lemon juice and kosher salt.
Another hour later is basted again and added a foil pan with mushrooms and broccoli, both seasoned with EVO, kosher salt and fresh ground pepper.
http://mybbq.net/forum/userpix/57_pork_025_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_026_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_028_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_024_Medium_1.jpg
Then i set the Guru to 375 F. The WSM reached the set temperature about 10 minutes later and held it steady, regardless of the cold wind and rain.
A little more than 30 Minutes later i opened the lid and had tears of joy in my eyes.
I really didnt expect it to come out THAT good. :shock:
http://mybbq.net/forum/userpix/57_pork_029_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_030_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_032_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_033_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_037_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_038_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_039_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_041_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_043_Medium_1.jpg
Time to cut it up :
http://mybbq.net/forum/userpix/57_pork_046_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_047_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_048_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_049_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_050_Medium_1.jpg
Sides were the veggies off the WSM and a salad mixed of salad greens, bell pepper, jalapeno, curled cheese, lime and lemon
I topped that with a dressing mixed of a store bought "american dressing", EVO and coarse ground chipotles
and then put some cracked macadamia nuts on top
http://mybbq.net/forum/userpix/57_pork_051_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_052_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_053_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_054_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_055_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_057_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_056_Medium_1.jpg
I already had quite a few hogs run over my grills in my life, but i must admit that this was by far the very
best i EVER had. :biggrin:
Crispy crust, the loin was tender as butter, the belly part was very juicy and the (little) meat between the tiny ribs was
breathtaking.
Cheers ,
DM
Heres todays Dinner :
A full (well, half "full") Back of a suckling pig.
I seasoned the roast with extra virgine olive oil, herbs de provence, garlic, kosher salt and fresh ground pepper.
Then cut the skin crosswise to get a crispy crust and prevent the roast from curling up.
http://mybbq.net/forum/userpix/57_pork_001_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_002_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_023_Medium_1.jpg
Then i put it on the WSM, added some Hickory and set the BBQ-Guru to 200 F. After 1 hour i basted the roast with a mix of EVO, fresh lemon juice and kosher salt.
Another hour later is basted again and added a foil pan with mushrooms and broccoli, both seasoned with EVO, kosher salt and fresh ground pepper.
http://mybbq.net/forum/userpix/57_pork_025_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_026_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_028_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_024_Medium_1.jpg
Then i set the Guru to 375 F. The WSM reached the set temperature about 10 minutes later and held it steady, regardless of the cold wind and rain.
A little more than 30 Minutes later i opened the lid and had tears of joy in my eyes.
I really didnt expect it to come out THAT good. :shock:
http://mybbq.net/forum/userpix/57_pork_029_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_030_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_032_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_033_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_037_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_038_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_039_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_041_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_043_Medium_1.jpg
Time to cut it up :
http://mybbq.net/forum/userpix/57_pork_046_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_047_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_048_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_049_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_050_Medium_1.jpg
Sides were the veggies off the WSM and a salad mixed of salad greens, bell pepper, jalapeno, curled cheese, lime and lemon
I topped that with a dressing mixed of a store bought "american dressing", EVO and coarse ground chipotles
and then put some cracked macadamia nuts on top
http://mybbq.net/forum/userpix/57_pork_051_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_052_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_053_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_054_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_055_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_057_Medium_1.jpg
http://mybbq.net/forum/userpix/57_pork_056_Medium_1.jpg
I already had quite a few hogs run over my grills in my life, but i must admit that this was by far the very
best i EVER had. :biggrin:
Crispy crust, the loin was tender as butter, the belly part was very juicy and the (little) meat between the tiny ribs was
breathtaking.
Cheers ,
DM