ottawa foodies

Hi, in a blatant attempt to get more friends, and reach gold status, I decided to try adding my own food porn to the site. This weekend I bought a costco pork loin/rib roast ($5 off!). I did a dry rub (Memphis magic - or google meathead's magic dust) and wrapped the roast in bacon. Here are the before pics.

My smoker setup is on my napoleon gas grill. Note the roll of aluminum foil. In that one I put dry wood chips (used cherry for this smoke out). In the trays are soaked chips, with the second tray having some added water to delay the smoke bomb. This setup works ok, but I think I need more smoke near the beginning of the whole thing.

I smoked the roast at around 250, (I know this is too high for the purists, but it had to be done before the kids fell asleep) for around 4.5 hours. I finished it with a little homemade bbq sauce during the the last hour.

Here is a shot of the center - I tried to get the smoke ring, but its not overly visible here. I also found the end near the smoke, much more smoked than the other side - next time I'll have to remember to flip the roast around. Over all very tender and juicy - which was a bit surprising for a loin.

Finally a tribute to my better half, our dessert was a rhubarb meringue square. Yummmm.

Looks good! Yes, remember to turn the meat during the process if using your method.

Edit: the dessert looks amazing too!

very nice chimi
very nice indeed

Inspiring! I have recently become addicted to BBQ sites and forums.

Obi - it wasn't me, it was the user Sourdough, who also has a bread pic as their profile pic!

LOL, it is somewhat funny when people get Avatars mixed up... especially when a poster has changed theirs from such a distinct one... Chimichimi as much as I like fresh baked bread, I gotta say I am missing those "dead chickens" that you were so long associated with.

Which makes me think, I'll start a new topic.

thx chimi
my bad

great job sourdough
guess the adult adhd was working overtime today :S

No problem Obi, glad you liked the pics.

Looks mouthwateringly good. :)

nice pics

good call on the Napoleon!

Here is my fun today.

The 2 hocks on the bottom were brined 48 hours earlier this year in the big "brine-a-thon" which I believe I posted about at the time. The shoulder roast at the top has not been brined = it will be turned into pulled pork later this evening mixed up with some of my home made BBQ sauce :-)

Above was after only about 45 minutes or so. Here is at 3.5 hours after which it is still only 110F inside because it was fresh out of the freezer. So it just went into a (covered) 5L dutch oven at 300F a few minutes ago, where it will sit for at least 2 hours before I even check it again.

I love the phrase "fresh from the freezer"
"some folk like pork chop, and some folk like ham hock, and some folk like vegetable soup"

It's in the oven now about 2.5 hours total and I think in about a half hour will be hot enough inside that I will be able to eat it for the first time! Mmmmm ...

looks great. This is on a weber type kettle bbq? what are you using for heat/wood/smoke? Gotta get me a kettle for smoking ... What are you doing with the hocks?

That looks brillaint Zym. From whom do you get your pig?

do you have the recipe for the Rhubarb desert? I have so much rhubarb i dont know what to do with it all.
ian