Tribute For Kevin " Foamheart " My Throwdown entry March 2023 " 5 Boned Pork Rib Roast "
First off without Kevin's great post back in Oct. 16th 2016. This would not have happed for me. So thank you Kevin.
And thank you to all that put on the Throwdowns and all the work put into this .
So here is my process following Kevin's post as best I could ( could not find smoked cinnamon )
Pick up a nice 5 bone pork roast and asked the guy to remove the Chine bone and told him what I was doing and he gave me a couple hints on how to clean the bones even.
In Kevin's post he said this is a good roast to use because it is cheap, well yes back in 2016, lol not in our day. But it was for a good cause ....My belly
So made Kevin's brine :2 cups apple juice, 2/3 cup brown sugar, 1/4 cup canning salt, 1 tablespoon of Maple extract. mix all together and bring to a boil, Than 2 cups of ice to cool it down
Washed the roast off and into the brine for 2 days. Dried off and removed the piece of the roast so I could French the bones. Than Trussed the roast so it will cook more even and look pretty
Off to the fridge for 2 hours while I worked on the sweet potatoes. Brought out of fridge and added Kevin's Rub, Kosher salt and Ancho Pepper, and cover that with a thin layer of Brown sugar to hold the spice on ( the salt I ground down so not big grains, more of a powder with the pepper ). Now that was fun finding the Ancho Pepper, Found a market that had the pepper and the Peach jam that was also hard to find around here this time of year.
Set smoker at 275 Deg. to bring up to temp with vent wide open , Apple chips and chunks. Put the roast in . After 45 minutes dropped temp down to 220 Deg.
And than probed the roast . And wait until 145Deg. IT
At around 140Deg. started to add the Peach Jam every 15 or so minutes 5 coats in total and the last coat added a little brown sugar to incase the glaze. This was just great
Now here is the Louisiana Sweet Potato : bake 3 potatoes until done, scoop out the innards, mash up some. In a pot add 1/4 cup milk, 1 tea salt, 4 table butter, 1/4 tea cinnamon, 4 table maple syrup. Just heat until blended . mix potatoes in and into a dish top with brown sugar , bake for 1 hour
I made up some green beans and mushrooms and couple tomato cubes .
Here is a couple other shots to show the meal.
I have to say this was a great cook/smoke and like Kevin said the roast done in this brine was out of this world juicy and tender.
There is nothing about this meal ( except cooked green beans lol ) I will not do again.
Kevin loved using his preserves in a lot of his meals and he made a lot of different jams and jellies. He was telling me about his corn cob jelly. I hope to do that some day
And wish I had been here way before I joined to learn more from all our past members
This was a great Tribute to Kevin and glad I could do this in his honor.
Thank everyone again
David for Kevin " Foamheart "
First off without Kevin's great post back in Oct. 16th 2016. This would not have happed for me. So thank you Kevin.
And thank you to all that put on the Throwdowns and all the work put into this .
So here is my process following Kevin's post as best I could ( could not find smoked cinnamon )
Pick up a nice 5 bone pork roast and asked the guy to remove the Chine bone and told him what I was doing and he gave me a couple hints on how to clean the bones even.
In Kevin's post he said this is a good roast to use because it is cheap, well yes back in 2016, lol not in our day. But it was for a good cause ....My belly
So made Kevin's brine :2 cups apple juice, 2/3 cup brown sugar, 1/4 cup canning salt, 1 tablespoon of Maple extract. mix all together and bring to a boil, Than 2 cups of ice to cool it down
Washed the roast off and into the brine for 2 days. Dried off and removed the piece of the roast so I could French the bones. Than Trussed the roast so it will cook more even and look pretty
Off to the fridge for 2 hours while I worked on the sweet potatoes. Brought out of fridge and added Kevin's Rub, Kosher salt and Ancho Pepper, and cover that with a thin layer of Brown sugar to hold the spice on ( the salt I ground down so not big grains, more of a powder with the pepper ). Now that was fun finding the Ancho Pepper, Found a market that had the pepper and the Peach jam that was also hard to find around here this time of year.
Set smoker at 275 Deg. to bring up to temp with vent wide open , Apple chips and chunks. Put the roast in . After 45 minutes dropped temp down to 220 Deg.
And than probed the roast . And wait until 145Deg. IT
At around 140Deg. started to add the Peach Jam every 15 or so minutes 5 coats in total and the last coat added a little brown sugar to incase the glaze. This was just great
Now here is the Louisiana Sweet Potato : bake 3 potatoes until done, scoop out the innards, mash up some. In a pot add 1/4 cup milk, 1 tea salt, 4 table butter, 1/4 tea cinnamon, 4 table maple syrup. Just heat until blended . mix potatoes in and into a dish top with brown sugar , bake for 1 hour
I made up some green beans and mushrooms and couple tomato cubes .
Here is a couple other shots to show the meal.
I have to say this was a great cook/smoke and like Kevin said the roast done in this brine was out of this world juicy and tender.
There is nothing about this meal ( except cooked green beans lol ) I will not do again.
Kevin loved using his preserves in a lot of his meals and he made a lot of different jams and jellies. He was telling me about his corn cob jelly. I hope to do that some day
And wish I had been here way before I joined to learn more from all our past members
This was a great Tribute to Kevin and glad I could do this in his honor.
Thank everyone again
David for Kevin " Foamheart "
