code3rrt
Babbling Farker
- Joined
- Aug 9, 2012
- Location
- Spokane Valley, Washington
Hey all! I came up with this for dinner last night. I actually wanted to make this for the "I am the Creator" throwdown, but time just simply ran out
. On the flip side, I can enter it in the "I'd Hit That" throwdown, right?:razz:
Throwdown thread here; http://www.bbq-brethren.com/forum/showthread.php?t=229361
I had ordered a Kurobuta Prime Rib of Pork from SRF, great product! Anyway, I cut it up into a few chops and a couple of small roasts. So........the players;
I made the same marinade I use for my Char Siu pork out of the ingredients above. A closer look;
A couple shots after 24 hours in the marinade;
On the rotisserie;
While this was cruising, I made a honey mustard glaze out of;
reserving the sesame seeds. After about an hour at 350-375;
Over about the next 30 minutes I brushed on a few coats of the glaze, and let it set up a bit, then added the sesame seeds to roast for a few minutes.
I kinda overshot the IT a bit, it was around 150 when I pulled it to rest.
Whipped up some salad and Broccolette to go along while the roast rested, then sliced.
A couple of plate shots;
This turned out fabulous. My daughter-in-law tasted it and said it reminded her of Chinese pork and mustard, which was exactly the nuance I was looking for :razz:. And it was tender, juicy and very tasty.
Thanks for looking all!
KC
. On the flip side, I can enter it in the "I'd Hit That" throwdown, right?:razz:Throwdown thread here; http://www.bbq-brethren.com/forum/showthread.php?t=229361
I had ordered a Kurobuta Prime Rib of Pork from SRF, great product! Anyway, I cut it up into a few chops and a couple of small roasts. So........the players;
I made the same marinade I use for my Char Siu pork out of the ingredients above. A closer look;
A couple shots after 24 hours in the marinade;
On the rotisserie;
While this was cruising, I made a honey mustard glaze out of;
reserving the sesame seeds. After about an hour at 350-375;
Over about the next 30 minutes I brushed on a few coats of the glaze, and let it set up a bit, then added the sesame seeds to roast for a few minutes.
I kinda overshot the IT a bit, it was around 150 when I pulled it to rest.
Whipped up some salad and Broccolette to go along while the roast rested, then sliced.
A couple of plate shots;
This turned out fabulous. My daughter-in-law tasted it and said it reminded her of Chinese pork and mustard, which was exactly the nuance I was looking for :razz:. And it was tender, juicy and very tasty.
Thanks for looking all!
KC
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