Charcoal Grilled Pork Roast Food

CHARCOAL GRILLED PORK ROAST

Steps:

• Pat the roast dry and sprinkle liberally with salt.
• Meanwhile, heat your grill for indirect heat. Make sure that you have enough charcoal in your grill to last a while, or that you have a grate that allows you to add more coals as needed, Clean and grease your grill grate.
• Rub the roast down with olive oil. Season liberally with salt and pepper.
• Mix the minced herbs and garlic in a small bowl and pat onto the roast, covering evenly as best you can.
• Place the roast on the grill, away from the hottest portion, and close the lid. Check on the roast every so often, flipping to get even seat marks all over - but allowing the bones to take the brunt of the heat so that nothing dries out.
• Cook until the pork roast registers 145 with a thermometer. Remove from heat and cover with foil to rest. Allow to sit for 10 minutes before slicing and serving.

GRILLED PORK ROAST

Steps:

• In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

GRILLED SEASONED PORK ROAST

Steps:

• Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
• In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast.
• Place roast, fat side up, on grill for indirect cooking. Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
• Let roast stand 10 to 15 minutes before slicing.

PRIME RIB ROAST ON CHARCOAL GRILL

Steps:

• Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub.
• Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions.
• Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.