SMOKED PORK ROAST
This roast has an amazingly sweet, slightly hot zing to it! I just love multiple cooking, if I'm BBQ~ing I try to put a roast on or I'll do wings and then freeze whatever I've cooked till I figure out what I'll make with them. Sure saves lots of time. I'll post the recipe when I decide what I'll do with this...
Provided by Irisa Raina 9
Categories Sandwiches
Time 4h15m
Number Of Ingredients 5
Steps:
- 1. Mix the first 3 ingredients together till the brown sugar is completely dissolved.
- 2. Then add the green onion and mix again.
- 3. Pour this over the roast and refrigerate for several hours or overnight.
- 4. Get your BBQ screaming hot.
- 5. Put a pan under where the roast will be and put some water in it. This will add some extra moistness to the roast. Then put the roast in a heat safe pan.
- 6. Smoke it { uncovered } but keep the top of the BBQ down unless you are adding charcoal or basting the pork, using the indirect cooking method, off to one side of the BBQ away from the direct heat.
- 7. Every 30 to 45 minutes check the coals { adding more as necessary } and spoon the marinade over the roast and give it ¼ turn.
- 8. After 2 hours of turning the basting the roast, flip it over. Let this go for 1 & ½ hours turning it a ¼ turn each time and continue to baste it.
- 9. The final cooking time will consist of turning the roast back the way you started it, baste it one more time, poke holes in the pan with the roast and let the marinade drain out of the pan. Let the roast go for another 30 minutes. COOKING TIME WILL DEPEND ON THE SIZE OF THE ROAST AND HOW HOT YOUR BBQ IS.
- 10. Let the roast cool and now you have choices on what to do with it, you could make pulled pork sandwiches by making some BBQ sauce { or you can use you favorite store brand } get the sauce hot and shred the pork and add it to the sauce. Let this simmer for about 15 minutes.
- 11. Then get some really good bread and slice it. Load it up with the pulled pork and top it with homemade coleslaw! Or you could do a stir fry or add it to soup...let your imagination run wild!
SMOKED PORK SIRLOIN ROAST
Smoked Pork Sirloin Roast is an incredibly tender meal that will completely knock your socks off. A bold rub and white wine pan sauce finish this roast.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 2h30m
Number Of Ingredients 14
Steps:
- Combine all ingredients for the rub in a small bowl and stir. Pour the olive oil into the bowl last and mix until a paste forms.
- Rub the paste on all sides of the pork roast and let it marinate in the seasonings while your smoker preheats.
- Preheat your smoker to 225 degrees F.
- Place the seasoned roast directly on the smoker or place in a roasting pan and then on to the smoker if you would like to preserve the drippings for a pan sauce (instructions for pan sauce at the end of the post).
- Smoke until the internal temperature of your roast reads 142 degrees F. Remove from the smoker, cover loosely with foil, and allow to rest for 15 minutes. During this time, the carryover cooking will bring the roast up to the desired 145 degrees F internal temperature.
- To make a pan sauce from the drippings, place your roasting pan on your stove over low heat. Pour 1/2 cup of white wine into the pan and heat, stirring vigorously with a wooden spoon to loosen any browned pieces from the bottom of the pan.
- Reduce heat to simmer and slowly stir in the salted butter. Sprinkle in black pepper to taste.
- Slice your pork roast against the grain into 1/2 inch thick slices and drizzle with the pan sauce.
Nutrition Facts : Calories 142 kcal, Carbohydrate 2 g, Protein 1 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
VOODOO SMOKED PORK ROAST RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 16
Steps:
- MIX RUB IN A BOWL AND PLACE INTO AN AIR TIGHT CONTAINER. PREPARE THE ROAST TRIM EXCESSIVE FAT OFF A LITTLE OVER 1/8 INCH OF FAT LEFT ON IS GOOD. APPLY A MEDIUM COAT OF RUB ALL OVER THE ROAST, THEN PLACE INTO TUPPERWARE TYPE CONTAINER THEN PLACE COVER ON AND INTO FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PACE ON COUNTER ALLOWING TO COME UP TO ROOM TEMP AS YOU PREPARE YOUR SMOKER. PREPARE YOUR SMOKER, PRE HEAT FOR 30 TO 45 MINUTES AT 225 F.. FEW MINUTES BEFORE PUTTING MEAT INTO SMOKER ADD IN SMOKING WOOD AND LET IT START PRODUCING SMOKE. USE ONE OF THE FOLLOWING, MISQUITE, HICKORY, MAPLE, APPLE, OAK. SMOKE FOR NO MORE THEN 4 HOURS. CONTINUE TO SMOKE TILL AN IT OF 165 - 170 F,, CHECKING IN SEVERAL PLACES. MAY ALSO MOP / COAT WITH YOUR FAVOURITE BBQ SAUCE 2 TO 3 COATS IS USUALLY GOOD AS LONG AS YOU LET THE SAUCE CARAMELIZE BETWEEN COATS.
GRILL "BLACKENED VOODOO" CHICKEN
Make and share this Grill "blackened Voodoo" Chicken recipe from Food.com.
Provided by tshull777
Categories Chicken
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- 1. Marinate chicken wings in Italian dressing for at least 2 hours but up to 8 hours.
- 2. Remove the chicken from the marinade and shake off the excess. Sprinkle with the Cajun dynamite dust to evenly coat each wing. Allow to sit till dust appears "wet".
- 3. Preheat grill set up for indirect medium heat (300 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange Chicken wings over drip pan and smoke for 40 minutes.
- 4. In aluminum foil pan over direct heat, melt butter, coat wings with butter. Cook chicken over direct heat 10 minutes. Just before serving, dip wings in sweet & sour sauce and cook 10 more minutes to "set" (to stick the sauce to them).
- 5. You may have to move the chicken wings around if you have hot spots in your grill, when grilling direct, just leave over coals long enough to char "Blacken" them with a bit of char. Do not burn. You are looking for a nice mahogany color. These wings are a little on the hot side, but my family tears them up!
Nutrition Facts : Calories 693.8, Fat 53, SaturatedFat 16.5, Cholesterol 195.2, Sodium 3178.3, Carbohydrate 11, Fiber 2.9, Sugar 3.8, Protein 43.3
DRY RUB FOR SMOKED PORK ROAST
In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I've changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I'm not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.
Provided by Chief Jack
Categories < 15 Mins
Time 10m
Yield 2 roasts
Number Of Ingredients 12
Steps:
- Mix all ingredients.
- By hand, pack as much on the pork as will stick.
- Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
- Keep leftover rub in a tightly covered jar.
Nutrition Facts : Calories 879.3, Fat 1.3, SaturatedFat 0.2, Sodium 7087.2, Carbohydrate 224.3, Fiber 3.4, Sugar 214.2, Protein 2.1
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