Smoked Garlic Pork + 5 ~ Foamheart

[foamheart]

I found a local sale on pork loin end roasts. I made some breakfast sausage out of one  Basically so I could try and figure out the bones in this roast LOL.

I stuffed that little roast with so many split garlic toes It got all bumpy! I trussed it because it was a really sloppy cut of meat. Rubbed it generously w/ Pig Squeal! No thermometer, after 3 to 3 1/2  hours at near 325 on the pit I could smell it.I broke open the foil so the smoke could get to it and dry and tighten the roast a little. Stuck it with a thermometer it was 155, I bagged it and tagged it and just before serving I checked again, and it was 171 Tender, juicy, definately had a garlic taste.

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• foamheart
• Mar 22, 2017

I made some sweet cornbread..... This BTW is the most outstanding recipe for sweet southern cornbread, it is almost dessert.

BTW that is a small #5 skillet. Being a good southern boy, I may crumble up a piece a cornbread in a glass of sweet milk and have it for dessert later.

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• foamheart
• Mar 22, 2017

Cut up some Maters, not to be confused with taters. Salt & pepper and vinegar & oil.

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• foamheart
• Mar 22, 2017

Creamed some red Taters, not to be confused with.... well you get it.

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• foamheart
• Mar 22, 2017

Fresh Mustard Greens with some of the currently abundant, smoked andouille

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• foamheart
• Mar 22, 2017

And some of my now famous (if you ask me), "OMG they are good", carrots. Even the kids will fight over them!

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• foamheart
• Mar 22, 2017

And just like that Disney bippity boppity boo song, put it together and what have ya got?

Damn good groceries!

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• foamheart
• Mar 22, 2017

And if ya don't realize it, with the possible exception of the corn bread, and definately the creamed taters, the rest would be diet food and damn good for ya!

AND I believe a protein +5.  I think I hear a glass of sweet milk and a piece a corn bread calling my name......

I think the roast was .79/lb.... it was just so tender and juicy...... AND garlic-ie? LOL.

Party-on Garth!

 

[GaryHibbert]

Looks good Kevin.  How can it not?  A couple of the major food groups--pork and garlic.  Love them both.

I'd really appreciate the recipe for that sweet cornbread.  The closest I've made to that would be Johnny Cake.

Gary

 

[foamheart]

 
Looks good Kevin.  How can it not?  A couple of the major food groups--pork and garlic.  Love them both.

I'd really appreciate the recipe for that sweet cornbread.  The closest I've made to that would be Johnny Cake.

Gary

The recipe is a secret, I made it up.......... This is a #5 skillet worth, that is a small cast iron,  Still makes a decent 8 wedges but they are not square. (sighs> well ya just can't have everything.

Sweet Southern Cornbread ~ Foamheart

3/4C     AP unbleached flour

3/4C     Cornmeal 

1/3C     Sugar

3/4t      Salt

3t.        Baking Powder (for rise)

1/2t      Baking Soda (to stablize)

1         Beaten egg

1/2 stick butter

Buttermilk (approx 1 to 3 cups, I mean ya just gotta know, its a batter, like pancakes).

1. Combine and sift together cornmeal, flour, sugar, salt, powder & soda.

2. Melt butter in the pan

3, Beat egg, add some buttermilk, add the butter from the skillet. Leave the coating in the pan.

4. With a plastic spatula add wet to dry. Fold like ten strokes, it doesn't have to be smooth just wet.

Dump in the skillet and kind of smooth level.

Cook at 400 to 425 for 20 to 25 mins.

Remember my recipe is secret so don't tell.

 

[myownidaho]

Dee-lightful!

 

[GaryHibbert]

Thank you sir.  Rest easy.  A beating with a whip made of noodles couldn't pry the secret recipe from my lips.

I'll probably give it a whirl this weekend.

Gary

 

[mike5051]

Great smoke Foam!  I have so much fun stuffing garlic into meat!  That plate looks fantastic!  

  You can't beat skillet cornbread either!

Mike

 

[foamheart]

Dee-lightful!

Thank you

 
Thank you sir.  Rest easy.  A beating with a whip made of noodles couldn't pry the secret recipe from my lips.

I'll probably give it a whirl this weekend.

Gary

Well it is ok to give it up but hold out as long as you can. 

That is a small skillet, remember.

 

[foamheart]

 
Great smoke Foam!  I have so much fun stuffing garlic into meat!  That plate looks fantastic!  

  You can't beat skillet cornbread either!

Mike

Oddly enough, for the first time ever the garlic was bitter. I have done this 100's of times and never had that problem. I have not roasted it before so thats not it either. I just don't know why, so I am going with what they taught in the service, FIT (first indication of trouble) must be bad garlic. Usually around here its a fight for the garlic toes in whatever is cooked. I have even begun what I saw a French chef doing. He didn't break the toes apart nor did he peel anymore that the outside skins off. He just just gave it a quick skinning and then sliced it in half and threw it in. You never see or taste the dried skins (peelings) and the garlic all stays together and cooks down tender.

Must have been old garlic. <shrugs>

 

[SmokinAl]

That's a great looking meal you put together there Kevin!

Point!

Al

 

[foamheart]

 
That's a great looking meal you put together there Kevin!

Point!

Thanks Al, just a regular meal with the exception of the added smoke. I smoke often but not every night.