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The trick is to smoke the meat and not make the meat smoke

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Grill Camp ‘06-Day 4

First Image
Day Four of my so called “Grill Camp” was a revisit of the BONE-IN PORK LOIN ROAST that I made during last years Grill Camp. To accompany this roast I made some DOCTORED BUSH BEANS smoked for 2 hours along with the pork roast. I also got to try out the EZ-Up shelter I set up on Day 3.
 
The Pork Roast is simple enough to make. It receives a fresh herb rub and is cooked on the smoker for about 3 hours. It is then finished by searing  for 6 minutes in a 500 degree (260 C) oven.


Second Image
The herb paste has been applied to the roast

There was less meat on this roast than the one from last year, so I ordered more bones. Even though it was a smaller roast it still took about 2 hours because this year I cooked it at 225 vs 250 (110 vs 120 C). This year I used Cherry to smoke this roast. I think I like Cherry wood just as much as Apple, which is my normal go to wood.


“Third
The pork roast & beans ready to come off the grill after 2 hours

This was the first cook done under the EZ-Up shelter shown in the picture at the top of the page. I was surprised at the amount of trapped smoke I got just from lighting the charcoal chimney. I didn’t have any of the sides on the shelter and still there was a lot of smoke. I believe I’ll have to be real careful when using the sides for this enclosure. I’ll also keep the chimney as close as possible to an open side, but still out of the elements. I figured the smoker might also pose a problem but most of the smoke went straight to the outside.  I shall still be very careful when I have to use the sides. I think I will try to limit the use of the sides to one or two only to fight the wind. Once again I was glad to have tried this in good weather first. I discovered one short term and one long term benefit of the enclosure. This particular day it was “raining” pine needles, but the shelter helped keep them off the hot grills and out of the food. I also liked being able to keep a spare bag of charcoal outside but under cover. I’ll have to remember to keep it up off the ground if it rains.
 
The other item on the menu was
DOCTORED BUSH BEANS a recipe from the Virtual Weber Bullet website. These were simple to make and consisted of adding a little ketchup, mustard and molasses and a lot of brown sugar to a can of Bush Beans. You then heat them for ten minutes on the stove followed by 2 hours on the smoker in a foil pan.


“Fourth
The beans and 4 simple additions

The beans smelled wonderful heating on the stove and they had a real nice flavor. They were sweeter than normal Bush Beans and the smoke flavor was a nice addition. These couldn’t be easier to do and are a great way to take advantage of the extra grate space on the smoker when your doing something else.


“Fifth
The finished beans

As for the roast, the sear in the 500 degree (260 C) oven browned it up some more and gave it a nice crispy outer crust. As sometimes happens when I do this with Prime, Rib the outer skin did tear in one place..


“Sixth
The pork roast after a 6 minute sear at 500 degrees

Taking another page out of what I’ve learned doing Prime Rib Roasts, I trimmed off the bones and cut them into individual ribs. This allows you to cut the main part of the roast to any thickness you want. People who like their meat by the bones can fight over the ribs and you can have thick slices for the main meal and thin slices for sandwiches and leftovers. This meat came out very moist and extremely tender. The knife glided through it like butter. The herb crust adds nice flavor to the meat.


“Seventh
The rib bones and slicing meat

This is a very elegant looking and good eating roast. If you wanted to save some money, you could serve one of these in lieu of Prime Rib at some point and save the Prime Rib for a real special occasion.
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PICTURES:
I added an entry with my pictures of the DOCTORED BUSH BEANS with pictures from this day’s cook.
 
PICTURES:
If you are interested: Here is the link for the picture entry for the BONE-IN PORK LOIN ROAST


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