Hello everyone,
Yesterday's family dinner consisted of Pork Loin Roast which sat in Mad Hunky Pork Brine for two days. I cannot say enough positive things about Mad Hunky Brines either chicken or pork. They do exactly what they say they do and add a nice little flavor to the meat product.
I set up the Weber Kettle with the rotissieri and indirect heat using those side baskets filled with both lump and briquets. I managed the temperature of the Weber to 350 degrees and the roast was completed in 3 hours. I pulled the roast when it hit 150 internal temperature.
I made a home peach sauce to serve with the pork on the side by mixing a half jar or 5 ounces of Smuckers Peach preserves with honey and a couple tablespoons of lemon juice. Turned out excellent and kicked the pork up a notch.
Appetizers incuded pico de gallo with corn chips and nachos made with pulled pork, fiesta beans, pico de gallo, black olives, chili con queso, mozzarella cheese and pepper jack cheese. I also made a simple home made dough that I have used for pizza, filled it with Italian seasoning, parmesean cheese, mozzarella cheese, and pepper jack cheese, folded it together and baked it for 15 minutes at 450 degrees. My son sliced it into one inch slices for people to enjoy.
Here's a video that documents the process.
Ed
