Smoke Groundhog Day- Pork roast with French Onion Baked potato
Nice 3+ pound pork Roast put into a 2 day brine by Kevin
foamheart
that I have used before with great success.
Made the brine , cooled with ice, into the fridge for 2 days.
Removed today and rinsed it off, dried and coated with Meat Church Gospel Rub. Back into the fridge for a couple hours.
Brought smoker up to temp. It was -18 C here today ( 0.4 F ) but at least no wind and the sun was out.
Again thank god I built the Smokers Shack, still cold out and in the shack until smoker temp was up.
Kept it between 280 / 300 with Cherry Chunks and chips
Got the potatoes washed and oiled and salted , poked some holes and into the over for an hour.
brought out and sliced off the tops ( they became cooks treats later ) scooped out most of the innards and put back in for about 20 minutes.
While that was going on did up the onions just as if I was going to make French onion soup.
Brought the roast up to 148 IT, brought it in and Tented it until the rest was done.
Onions were ready, deglazed the pan, added the broth and reduced down , added a little flour and all of the scooped out potato and 1/2 cup of cheese. Mixed all and placed back into the potatoes. ( saved about 1/2 cup of just the onion mix to top the potatoes )
Back into the oven for 20 minutes. added more cheese to the top and to my cooks treats and back in for about 20 more minutes.
Brought out and topped with a little of the soup mix that I saved
Ok everything is done and the kitchen smells great. Time to plate up and dig in.
also made a little fresh veg of peppers , cukes and onions sliced thin and coated with a vinager oil and herb mix iI made.
My plate
The roast was very nice and the French Onion Potatoes were great also, Full of flavour and tasted like onion soup in the potato bowl. Here is a cut shot of the potato, full and flavourful.
Thanks for staying around and making it to the end.
David
Nice 3+ pound pork Roast put into a 2 day brine by Kevin
foamheart
that I have used before with great success.Made the brine , cooled with ice, into the fridge for 2 days.
Removed today and rinsed it off, dried and coated with Meat Church Gospel Rub. Back into the fridge for a couple hours.
Brought smoker up to temp. It was -18 C here today ( 0.4 F ) but at least no wind and the sun was out.
Again thank god I built the Smokers Shack, still cold out and in the shack until smoker temp was up.
Kept it between 280 / 300 with Cherry Chunks and chips
Got the potatoes washed and oiled and salted , poked some holes and into the over for an hour.
brought out and sliced off the tops ( they became cooks treats later ) scooped out most of the innards and put back in for about 20 minutes.
While that was going on did up the onions just as if I was going to make French onion soup.
Brought the roast up to 148 IT, brought it in and Tented it until the rest was done.
Onions were ready, deglazed the pan, added the broth and reduced down , added a little flour and all of the scooped out potato and 1/2 cup of cheese. Mixed all and placed back into the potatoes. ( saved about 1/2 cup of just the onion mix to top the potatoes )
Back into the oven for 20 minutes. added more cheese to the top and to my cooks treats and back in for about 20 more minutes.
Brought out and topped with a little of the soup mix that I saved
Ok everything is done and the kitchen smells great. Time to plate up and dig in.
also made a little fresh veg of peppers , cukes and onions sliced thin and coated with a vinager oil and herb mix iI made.
My plate
The roast was very nice and the French Onion Potatoes were great also, Full of flavour and tasted like onion soup in the potato bowl. Here is a cut shot of the potato, full and flavourful.
Thanks for staying around and making it to the end.
David
! really like a good French Onion soup and baked taters
