I decided to fire up my smoker yesterday and smoked a pork shoulder with mesquite wood, fabulous flavor. Also made some sweet potatoes and apples dish that had raisons cinnamon brown sugar and ginger. Anyway I ended up with the 8 lbs pork roast from he--. I had it in the smoker for 9 hours at 270 degrees pan was so hot I had to mitts and towel to take out. Got it in the house cut into it and it was still a little bloody so I put it in the oven for an hour at 400 thinking that should finish it off. But NO!!! Still not done. What is with this thing !?! So I threw it in the crock pot for another 3 hours and it finally was done. I put the thing from he-- in the smoker at 7am and it finished cooking at 9:30 pm last night. Flavor is incredible and believe it or not very moist.
1 TBLS each of onions powder and garlic powder 1 teas rosemary, 1 teaspoon Italian Seasoning
Season roast with spices and pour sopin bottom of the pan
1 pkg Lipton onion soup 2 cups of water
Drippings make great gravy
Hasselback Sweet Potatoes Serves 2-4 - Use organic ingredients whenever possible 2 sweet potatoes
2 tablespoons butter (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup or brandy
1/4 cup chopped pecans
1/4 cup dried raisons or cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 teaspoon fresh ginger
1 pinch salt
Olive oil
Preheat oven to 400 Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil. Oil a baking dish or line it with parchment paper. In a small bowl, mix together the rest of the ingredients. Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato. Drizzle any remaining liquid over the potatoes. Cover the dish with foil and bake for 40 minutes 350 in oven . Remove the foil and bake for another 10 - 15 minutes, being careful not to burn it.
1 TBLS each of onions powder and garlic powder 1 teas rosemary, 1 teaspoon Italian Seasoning
Season roast with spices and pour sopin bottom of the pan
1 pkg Lipton onion soup 2 cups of water
Drippings make great gravy
Hasselback Sweet Potatoes Serves 2-4 - Use organic ingredients whenever possible 2 sweet potatoes
2 tablespoons butter (chopped in little pieces)
2 tablespoons applesauce
2 tablespoons maple syrup or brandy
1/4 cup chopped pecans
1/4 cup dried raisons or cranberries
1/4 cup peeled and finely diced apple
1/2 teaspoon cinnamon
1 teaspoon fresh ginger
1 pinch salt
Olive oil
Preheat oven to 400 Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil. Oil a baking dish or line it with parchment paper. In a small bowl, mix together the rest of the ingredients. Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato. Drizzle any remaining liquid over the potatoes. Cover the dish with foil and bake for 40 minutes 350 in oven . Remove the foil and bake for another 10 - 15 minutes, being careful not to burn it.
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