Saturday, January 1, 2011

Bone In Pork Roast on the Grill

Happy New Year!!

It's the beginning of 2011 and tomorrow is the two year anniversary of Nibble Me This so I thought I'd make a few additions to my blog.

Video Tips
I tried my hand at video recipes in 2010 and they were just too difficult. I couldn't get the detail wanted in 5 minutes or less and the level of stress was not enjoyable. This year I am going to incorporate brief video tips to focus on a given technique used such as this one I made for "How To Score Meat".



These are shorter, easier to produce, and have a narrow focus. I'll get better making and producing these as I go along.

Detailed Cooking Log
This one is for the BBQ addicts and data geeks out there. I have uploaded my cooking logs that I use to record the details of my longer cooks. It's right over there in my side bar, see the button that looks like this:
I plan to keep this updated and hope others might find it useful for planning cooking times, seeing what worked, and what didn't. I refer back to these often when getting ready to BBQ something.

But on to the main course......

Bone In Pork Roast on the Grill

Since Alexis had to work today, we celebrated New Years Day yesterday with a fabulous meal of a fire roasted rack of pork, collard greens, hoppin' john, and rice.

I used a 3 1/2 lb, five bone rack of pork. I scored it and seasoned with with 1 Tbsp of Holy Smokin' Chipotle and 1 Tbsp of maple sugar.


The Holy Smokin' Chipotle is probably one of the best new rubs I have tried in all of 2010. One of the tips I learned from a BBQ class with Mike Davis is to taste your rub by itself first. This one just sings with flavor, it was a taste symphony unfolding on my taste buds.

Unfortunately, it's not for sale. I received mine as a gift from fellow Egghead and Egghead Forum member, RichardFL. Richard makes it and a few other premium spice blends for himself and friends. I asked if he planned to market these great rubs and he replied, "No, takes the fun out of it, this is my hobby....I don't play golf anymore and fishing still frustrates me!"

I seared the roast, fat cap down over 400f direct heat on the Big Green Egg for 5 minutes. I flipped it and cooked another 3 minutes. I thought the temp was a little low for searing but got the tip from Chris Lilly's book and he was right. Again.

I then changed the grill to indirect heat, added two chunks of cherry wood and reduced the heat to 350f. I roasted it until it hit an internal temperature of 125f and glazed it with Big'uns Carnivore Robust BBQ Sauce. Carnivore is made by another Egghead and lucky for you, you can buy it at Carnivore.com.


I let the roast finish to an internal temp of about 145f, when I pulled it from the grill to rest. One lesson learned: I did learn to NOT get BBQ glaze on the frenched bones. They stayed relatively white for the first 1 hour and 15 minutes but then as soon as they got glaze on them, they turned dark.


As you can see from the cooking log that roast took right at 1 1/2 hours after the searing. I let it rest for 30 minutes and the carry over cooking raised it almost 15 degrees to 161f.


I usually like my pork roast at a finished temp of 150-155f so I was worried it would be dry but nothing could be further from the truth.


The roast was tender, juicy and I'd say the best pork roast I've ever had or made. The robust flavors of the rub and sauce were mouthwatering. What a way to end the year!

You could make this in the kitchen as well by pan searing or oven searing the roast before roasting it at 350f in the oven. Since you probably don't have Richard's Holy Smokin' Chipotle, you could substitute Tone's Garlic Pepper. It won't be the same....but it'll still be good.

26 comments:

  1. My goodness, that's a beautiful thing! I don't have a grill, but I do have an oven. Happy New Year. I look forward to more recipe sharing in 2011.

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  2. Looks great! I am about to look for your Prime Rib posts for ideas...Happy New Year!

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  3. This looks delicious! I am passing this and your videos to the hubby as he is the BBQ cook in the family. Happy New year!

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  4. Beautiful roast Chris. I'll never be great at "live fire" cooking, but I love reading about your methods and seeing your delicious results. Plus, you have no idea how comforting it is to know your blog can answer my questions when I'm trying to figure out how long or how hot. Thanks for that. Love the informative video clips, too. Happy blogiversary and Happy New Year! Vickie

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  5. Dan and I had a Teriyaki pork loin roast for dinner last night!

    That chipotle rub sounds sooooo yummy.

    Happy New Year to you too! :)

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  6. This pork roast looks fantastic Chris-what a great meal to celebrate the New Year, or celebrate anything for that matter!
    I'll be watching your videos and passing them on to my sons.

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  7. Chris, that looks about perfect. I do a 3 chile rub on pork, but chipotle as the main heat in a rub.

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  8. Oh, it looks fantastic! I'm looking forward to your new features, as well :D Happy New year!

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  9. Oh man, there isn't much I like better than a good pork roast.

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  10. Judi from Lewis CenterJanuary 1, 2011 at 10:23 PM

    Quite honestly, I just appreciate the recipes and the tips. We are new to egging and your photos and hints are absolutely inspirational. If I had enough motivation, I'd have a year's worth (or more!) of cooking without having to plan. I think I can say for all, we appreciate your knowledge and adventurous nature!

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  11. Beautiful...

    I don't have the patience to set up for good pictures...by the time I am done with prep, cooking and cleaning (the kitchen has to be done when we sit down) I snap a shot and we eat. I'd love to add some lighting, exposure settings and more quality like in your picks. Keep on Eggin' Chris Happy New Year.

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  12. Happy Blogiversary Chris. I love the short video idea and look forward to them. I'm not an expert at grill cooking, just know the basics but do love your blog and live vicariously through your fire cooking expertise.

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  13. Wow... that looks incredible, Chris!
    I love the idea of the how to videos..I, for one, learn more from those anyway!
    Congrats on the two years! And Happy New Year to your and your family!

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  14. That is the crown jewel of pork roasts :) Poor Alexis having to work-- this is one New Year's I didn't have to!! Always much better when you can indulge in as much champagne as you want!!

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  15. Chris, that is magazine quality photography. Such wonderful deep rich colors.

    I can just imagine the taste. Fabulous post.

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  16. YUM! I really wish that pork rub was for sale on-line! The finished product is amazing, and your photos are gorgeous!

    P.S. I enjoy your videos...as is (or as "was")! :-)



    Kim in MD

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  17. Seems like you and I must have been thinking on the exact same wavelength at the exact same time approximately two years ago. Fate? Um yes.

    Oh my god that pork looks good. One day I'm going to arrive on your doorstep expecting a piece of meat that looks like that. Amazing.

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  18. I can believe it's the best you ever had as it's sure the best I've ever seen.

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  19. I use to love roasting those lovely racks of pork! What a delicious meal they make!
    Thanks for the inspiration!
    Dennis

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  20. Seriously amazing...words fail me.

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  21. That is an excellent cook Chris, stunning roast. As I was telling Paul, I have never done a bone-in pork roast over live fire, I know, shocking... Anyways, gorgeous hunk of meat.

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  22. Great video! I am glad you will be posting more of them. Is Alexi going to do a video about making bread? As always you have posted another delicious recipe. You are making me think I should brush the snow off my grill, and brave the cold temperature, to make this.

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  23. I went back to look at your data sheet and saw your anniversary comment - happy blogiversary.

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  24. That roast looks mind-blowingly (is that a word?) delicious! I'll be over shortly! LOL.

    Happy New Year!

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  25. That looks totally amazing! Thanks for sharing!

    www.cubicle.com

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  26. Happy blogiversary Chris!

    The pork looks amazing and tender.

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