ChileRelleno 7,071 Posted February 8, 2016 Report Share Posted February 8, 2016 Herb Crusted/Garlic Studded Pork Roast with Trimmings5# boneless pork roastwhole bunch of big slivers of garlicolive oilchoice of herbs/spicesMake numerous slits in roast, stuff with garlicMake a thick slurry of herbs/spices in olive oil, rub roast coating wellBe sure to get in between sections of roast with rub and some garlicCook at 350' till thickest section internal temp is 168-170'Remove from oven, cover with foil and let rest for 10-15 minutes before cuttingSaute some Asparagus and onion in a stick of butter, be generous with the saltMake some killer garlic cheese breadMoney ShotDon't forget Dessert!Vanilla ice cream with fresh Blueberries and Raspberries, with Whipped Cream 3 Quote Link to post Share on other sites
Squeaky 135 Posted February 8, 2016 Report Share Posted February 8, 2016 You need to publish a cookbook Chile! 3 Quote Link to post Share on other sites
HB of CJ 1,263 Posted February 8, 2016 Report Share Posted February 8, 2016 And I LOVE Sparrow--grass! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted February 8, 2016 Author Report Share Posted February 8, 2016 You need to publish a cookbook Chile! I need to go on a diet. I think I could handle the Paleo Diet, go all prehistoric, early Cro-Magnon... No processed foods. 2 Quote Link to post Share on other sites
Dad2142Dad 6,559 Posted February 8, 2016 Report Share Posted February 8, 2016 Meat! 1 Quote Link to post Share on other sites
patriot 7,197 Posted February 8, 2016 Report Share Posted February 8, 2016 Nice! I need to cook another pork roast. I made chili last night. H O T ...but gooood! I overdid the peppers. I got a SERIOUS pepper flush and the full body sweats for about 15 mins, so next time I'll back off the peppers a bit. 1 Quote Link to post Share on other sites
YOT 3,743 Posted February 8, 2016 Report Share Posted February 8, 2016 I did this pork butt in the smoker for a party on Sunday. Dry rub and yellow mustard prep, then sit overnight. The pic is at 4.5 hours. Wrapped in foil at 6.5 hours (165°) Fall apart goodness after 8 hours (200°). Smoked pork tacos, FTW. 2 Quote Link to post Share on other sites
HB of CJ 1,263 Posted February 8, 2016 Report Share Posted February 8, 2016 This is so unfair! You must know I am back on my 2016 diet and ... I AM HUNGRY! 2 Quote Link to post Share on other sites
storm6490 2,768 Posted February 10, 2016 Report Share Posted February 10, 2016 If we ever have a national Saiga meeting, you're the fucking Chef! I admire your culinary skills. Wow! Quote Link to post Share on other sites
Sim_Player 1,939 Posted February 10, 2016 Report Share Posted February 10, 2016 (edited) You need to publish a cookbook Chile! I need to go on a diet.I think I could handle the Paleo Diet, go all prehistoric, early Cro-Magnon... No processed foods. It might kill you, unless you like broth and simple greens, IMHO. I would probably benefit from beef bone-marrow broth and dark green vegies. Your making me hungry. Edited February 10, 2016 by Sim_Player Quote Link to post Share on other sites
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