picnic roast for a Sunday smoke

Discussion in 'Pork' started by marana smoke, Jan 24, 2015.

  1. Didnt get to play with my smoker today had to work but I picked up this at wally world on the way home 


    and its soaking in a nice marinade of salt, pepper, fennel, cumin, soy sauce, garlic powder, a hint of ground ginger, and a half a splash of apple cider vinegar.


    it'll be going in the box at about 5 am. I'll keep the tread updated through the day (yes with pics) 

    [​IMG]
     
    disco likes this.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its a nice smelling marinade,
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    We will be watching ![​IMG]
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  5. It should be good. Keep the pics coming.

    Happy smoken.

    David
     
  6. That's the only thing missing from this forum.....Smell-O-vision [​IMG]


    little over 3 hours in, I'm using apple wood chips. temp set at 235, and I'm basting it with the marinade ever 2 hours or so. 
     
  7. It is looking good. Keep the pics coming.

    Happy smoken.

    David
     
  8. well, finally hit 165 IT 


    just double wrapped it in foil, basted it one last time, and set her back in the box. 

    also just made some baby yukon gold taters with red onion, rosemary and oregano from my garden, red onion, EVOO, salt and pepper.


    popped those in the box to cook also. 
     
    Last edited: Jan 25, 2015
  9. Nice color, looking good

    Gary
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Beautiful side(s), good homegrown spices and nothing more that some EVOO to bring it all together. I like it.

    Dialling 911 for the home protection squad to come protect you! Great looking smoke.
     
  11. It is still looking good. Keep the lid shut or [​IMG].

    Happy smoken.

    David
     
  12. well it hit 195 IT, its been transferred to the ice chest to rest for a bit, checked the taters I guess I should have tossed them in a bit earlier, so I just popped them into a covered dish and in the oven. made my "juice" (kind like the finishing sauce I guess) very basic, 1 cup of water, a generous dollop of molasses, and cider vinegar to taste, bring to a boil and then cool slowly. I just drizzle a little bit on after I pull.

    anyway, when I was transferring from the foil to the ice chest a piece "fell off" and it tastes really good. been kind a long one for a sunday, but worth it.   
     
  13. Where are the pics ?

    Gary
     
  14. Mmmmmmm.


    Oh I think I'm going to be in a food coma soon. that turned out really good, blended in a little bit of tangy BBQ sauce (store bought, nothing special) 

    I think I'm liking this lil electric smoker. But, I think I need to build a stand for it. its way too close to the ground. maybe I'll build a whole cabinet for it. 
     
  15. Sorry, I was getting kinda excited and forgot. [​IMG]  here is a good one though. 


    Took less than 3 min to strip the bone that clean. [​IMG]
     
  16. [​IMG]

    It looks tasty!

    Happy smoken.

    David
     
  17. I know what you mean, we have a few grandkids that are like vultures

    Gary
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Kinda reminds me of the old cartoons where the character quickly swishes the ham in the water while the pirannas boil the water underneath it, he pulls it back out,  and thats your bone!

    Congrates looks like you did an outstanding job!
     
  19. Thanks guys, it really did come out good, I vacuum packed some and put it in the freezer. and of course enough for a few sammiches. Now I have to figure out whats going in it next...... maybe ribs next week.  
     
  20. Ribs are always good!

    Happy smoken.

    David
     

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