Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Bluecham on February 28, 2016, 11:04:18 AM
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I'm not quite the expert yet, but this is my 3rd time doing a pork roast in my SRG. All three times were for pulled pork.
This go around I injected it with apple cider, vinegar, and brown sugar. The mop is a mixture of mustard, honey, beer, sugar, and spices. This picture is after being on low for 2hrs. Temp is 168° and the bark is looking great! About to turn to high for the rest of the cook to bring it to 205°, then FTC before pulling it. Inlaws are on their way!!
(http://uploads.tapatalk-cdn.com/20160228/1905fb3e1b408e838815f6467d1bfd84.jpg)
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Looks great! :)
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While the pork is resting, I'm getting a few potatoes prepped to be stuffed with cheese!
(http://uploads.tapatalk-cdn.com/20160228/e4f95e1bd57c600334662d13f90d55fa.jpg)
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Wait for me I'm on the way!!!
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Finished product-it was a huge hit! (http://uploads.tapatalk-cdn.com/20160228/a8cd6af03eba02fe6068d8b2a59257d9.jpg)
(http://uploads.tapatalk-cdn.com/20160228/46524df42ca702bcffc091b06ea5687f.jpg)
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Dang it I said wait I was on the way ;)
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A few leftovers... But the beer is mine!
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A few leftovers... But the beer is mine!
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keep the beer I want that beautiful pulled pork and spud
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Excellent plate!
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Looks great!
Love the taters!
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Awesome!
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Great looking food.
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:P :P :P
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Nice looking cook... Can you give some info on the potatoes, I really want to try those..
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Search hasselback potatoes on this forum. I sliced them and rubbed with EVOO and sprinkled w/salt, then put them in the SRG until done. Let them cool, and alternated with cheddar and butter slices then back in to finish off.
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Search hasselback potatoes on this forum. I sliced them and rubbed with EVOO and sprinkled w/salt, then put them in the SRG until done. Let them cool, and alternated with cheddar and butter slices then back in to finish off.
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Not to hijack on your thread, but I slice then using a pair of chop sticks as a guide so I don't cut to far. Next I rinse all the starch of I can so they won't stick together when cooked. Next I microwave them for a few mins to get them started cooking.
I stuff with butter and pack Italian bread crumbs then boat them in foil then off the the smoker/grill till they hit 200 IT