So, I recently picked up the BBQ Bible, and wanted to try one of the recipes, I decided on a modification of Steven Raichlen's Uruguay Pork Roll (p.188) with the ingredients I had in my pantry and fridge. I did not have any provolone, so i used some gouda I had smoked a couple weeks ago with my amazen tube smoker.
I picked up a bottle of this "Sweet Rub O'Mine" at BassPro shops in Orlando (best store and service in any store ever), and decided to use this instead of the rub in the recipe (part laziness, and partly wanted to try this rub!).
I butterflied the pork loin, sprinkled it with rub, and added some sliced smoked peppers
Rolled it up and pinned it with skewers (i need to buy some butchers thread)
Covered it in plastic wrap and threw it in the fridge for about 4 hours, had a bit of extra cheese so i stuffed some extra pieces in (you can never have too much cheese, or bacon in my opinion).
Got the weber (my newest toy) loaded with a chimney of kingsford hickory briquettes, and some chunks of apple (set up for indirect heat), temp at start of cook was 300 degrees. Was looking at getting a Smokenator for it (anyone used one?), but until then, this method works fine.
Here they are after 2 hours, temp holding steady at about 300, IT is 155. I have just covered the pan in foil (they were directly on the grate), and added a tablespoon of olive oil and a half cup of apple juice.
I'll post a plated view when ready!
In the meantime, i'll enjoy some of the turkey snack sticks I made in my smokin-it!
Here is my family of BBQ! (L to R) Weber One-Touch Gold, Knoxville 5 burner gas grill, Brinkmann gourmet charcoal smoker (under grey weber cover), all my charcoal and wood, and the smokin-it in the back right corner)
I picked up a bottle of this "Sweet Rub O'Mine" at BassPro shops in Orlando (best store and service in any store ever), and decided to use this instead of the rub in the recipe (part laziness, and partly wanted to try this rub!).
I butterflied the pork loin, sprinkled it with rub, and added some sliced smoked peppers
Rolled it up and pinned it with skewers (i need to buy some butchers thread)
Covered it in plastic wrap and threw it in the fridge for about 4 hours, had a bit of extra cheese so i stuffed some extra pieces in (you can never have too much cheese, or bacon in my opinion).
Got the weber (my newest toy) loaded with a chimney of kingsford hickory briquettes, and some chunks of apple (set up for indirect heat), temp at start of cook was 300 degrees. Was looking at getting a Smokenator for it (anyone used one?), but until then, this method works fine.
Here they are after 2 hours, temp holding steady at about 300, IT is 155. I have just covered the pan in foil (they were directly on the grate), and added a tablespoon of olive oil and a half cup of apple juice.
I'll post a plated view when ready!
In the meantime, i'll enjoy some of the turkey snack sticks I made in my smokin-it!
Here is my family of BBQ! (L to R) Weber One-Touch Gold, Knoxville 5 burner gas grill, Brinkmann gourmet charcoal smoker (under grey weber cover), all my charcoal and wood, and the smokin-it in the back right corner)
