Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: pmillen on April 10, 2015, 12:18:49 AM
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Ingredients
2 tablespoons (approx.) Dijon mustard
3 teaspoons dried thyme leaves
3 teaspoons dried sage leaves
1½ teaspoon garlic powder
Instructions
1. Let the roast sit at room temperature for 30 to 60 minutes.
2. Preheat pit to 350° F
3. Rub the roast with mustard.
4. Sprinkle it with the thyme, sage and garlic, patting it so the seasonings will adhere.
5. Place it in the pit, fat side up, until it reaches an internal temperature of 145° to 150°. It will take about 2 hours.
6. Baste it with the pan juices a few times during the second hour when some of the fat has rendered.
7. Remove it from oven, tent it with foil, and let it rest for 15-20 minutes before carving.
Ambient temperature was 32°F and it was snowing slush.
(http://i448.photobucket.com/albums/qq206/pmillen/Snow%20Resized.jpg)
For PG-500 users: I set the pit at 20/80. The somewhat high LHt kept the pit from cooling very fast so it spent most of the time just above the 345° setpoint making perfect light blue smoke.
This is what it looked like when the IT hit 147°.
(http://i448.photobucket.com/albums/qq206/pmillen/Finished%20Resized.jpg)
It may have been the best thing I have ever cooked.
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That sounds delicious.
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Looks real tasty!
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Looks outstanding Paul!
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Looks tasty pm!!! Don
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That looks great. I'll have to watch for a sale on that to try it.
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I can see that herb combo with the mustard really working well, and I love using mustard as a glue for applying herbs and such.
Very nicely done!
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mmmm mmmmm that sounds and looks excellent - great job!
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It looks fantastic!!!!!!!!! Do you have a picture of a sliced slab?
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I see a face in your crust. It is smiling at me
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Wow .... Slice one of those for me !!!
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I see a face in your crust. It is smiling at me
It's a Rorschach test. You saw a smile. That's good. Anyone who sees a demon should seek medical help immediately.
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It looks fantastic!!!!!!!!! Do you have a picture of a sliced slab?
I don't. Marcia, my son, DIL and two grandchildren were pressuring me to carve it, it smelled so good. They were picking pieces. We served it with a nice salad and baked sweet potatoes, an excellent combination.
Now if I could only find a wine that pairs well with pork roast. I want it to be a Rosé, but it's not working. Any suggestions?
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It looks fantastic!!!!!!!!! Do you have a picture of a sliced slab?
I don't. Marcia, my son, DIL and two grandchildren were pressuring me to carve it, it smelled so good. They were picking pieces. We served it with a nice salad and baked sweet potatoes, an excellent combination.
Now if I could only find a wine that pairs well with pork roast. I want it to be a Rosé, but it's not working. Any suggestions?
I think it depends more on the herbs, glaze, sauce, gravy if any that you use. I tend to lean toward a very crisp, very cold dry white like a nice chardonnay.
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I think it depends more on the herbs, glaze, sauce, gravy if any that you use. I tend to lean toward a very crisp, very cold dry white like a nice chardonnay.
We tend to not like the oak taste. My sister says, "Buy a better bottle of chardonnay." She may be right, I slow down at $20.
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It looks fantastic!!!!!!!!! Do you have a picture of a sliced slab?
I don't. Marcia, my son, DIL and two grandchildren were pressuring me to carve it, it smelled so good. They were picking pieces. We served it with a nice salad and baked sweet potatoes, an excellent combination.
Now if I could only find a wine that pairs well with pork roast. I want it to be a Rosé, but it's not working. Any suggestions?
Well that is the ULTIMATE compliment - when your guests want to dig in beforer you can snap a shot - AWESOME cook!
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Not sure about the oak - but at $20 I am walking away!
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That's a good looking pork loin