A Tale of Two Piggies (qview too)

Discussion in 'Pork' started by farnsworth, Feb 7, 2009.

  1. farnsworth

    farnsworth Fire Starter

    I bought a pair of 3 lb boneless pork rib roasts to cook up for the weekend. They look great, nicely marbled across the surface with a thin fat backing and solid through the middle. As I have two, I decided to try different approaches and have my own kitchen contest to see which the family likes best.

    So here we go,



    Contestant #1:
    Made a marinade for overnight of
    1 cup brown sugar
    1/2 cup sea salt
    3 tbsp Dijon mustard
    3 tbsp dried thyme
    2 cups apple juice

    All of this mixed up with an immersion blender to break up the thyme a bit and get it all dissolved. Into a plastic bag and left to rest overnight at 36*F.

    Contestant #1 is going to be stuffed with an apple/pear/mango salsa before hitting the smoker...that'll come later [​IMG]



    Contestant #2:
    Coat with yellow mustard and put in the cold cellar overnight with a rib-style dry rub of
    2 tbsp Lawry’s® Seasoned Salt
    1 tbsp granulated sugar
    1 tbsp chile powder
    1 tbsp sweet paprika
    1 tsp ground black pepper
    1 tsp garlic powder




    And down they go for the night.....


    Updates as they come...Cheers, [​IMG]
     
  2. I look forward to seeing how your experiment/comparison turns out.

    I like to try cooking things two different ways and see how they turn out.

    John
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    Great comparison, can't wait to see the final result.
     
  4. farnsworth

    farnsworth Fire Starter

    Part II:

    Followup to the meal.

    The fruit salsa for #1:


    1 mango, 1 Bartlett pear, 1 Red delicious apple and 1 Golden delicious apple, coarsely chopped
    1 tsp Dijon mustard
    1 pinch Kosher salt
    1 tbsp olive oil
    2 tsp brown sugar
    cracked black pepper to taste




    About 1/2 of the fruit was used to stuff the roast after cutting a 'pouch' in it from one end with a long sharp knife. The remaining fruit went into the blender to make a sauce for the roast - add another tbsp of olive oil - some of this sauce was used to baste after the first hour, the rest kept to mix with the drippings as a sauce at the table.




    Meanwhile, #2 received a coating of Brown Sugar on top of the rub and the two went into the smoker together



    Smoked at 240*F with a mix of Sugar Maple and Apple chips for 2 hours to internal temp of 150*F. Basted at 1 hour and 1 1/2 hours with fruit salsa for #1 and apple juice/apple cider vinegar for #2.

    Moved both to a grill preheated to 500*F for 10 minutes to brown up the outside.





    From the grill, rested the two roasts in foil in a cooler for 60 minutes before slicing. Checked the temp on both roasts while resting and the solid roast peaked at 178*F, the stuffed roast at 165*F. I could have pulled the rubbed roast a little while earlier for the cooler but it didn't end up overdone.



    The fruit stuffed roast was very moist and the fruit still had a slight crispness to it. That really complemented the pork. The dry rubbed roast had more of a 'rib' flavour and was also quit moist. Served with roasted veggies to round out the meal.



    And the verdict? It's a split decision: My wife and I favoured the fruit stuffed pork roast while my boys both preferred the dry rubbed one. Both were excellent!
     
  5. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    I like it! Fine job!
     
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Those look absolutely wonderful! I just had to give you points.[​IMG] Thanks for the Qview.
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Both look excellent!![​IMG] Mmmmm!!
     
  8. jaye220

    jaye220 Meat Mopper SMF Premier Member

    Great Q-View...I love doing side-by-sides and you showed it well. Points to you.
     
  9. Very nice. Points for you my friend.
     
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great smoke!
    Both look delicious!
    [​IMG]
     
  11. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Very nice!!
     
  12. fired up

    fired up Smoking Fanatic OTBS Member

    Those look really tasty.[​IMG]
     
  13. MMMmmmmm my mouth is watering, beautiful

    Dave
     
  14. darrin

    darrin Meat Mopper

    Very nice. I'd give you points if I could. [​IMG]
     
  15. beerguy

    beerguy Fire Starter

    Awsome! Thanks for the Q-veiw.
     
  16. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    I love the comparison smokes! Both of them look great!
     
  17. bman62526

    bman62526 Smoking Fanatic

    Farnsworth,

    Great job - looks awesome!

    Can you elaborate on exactly how you stuffed that pork loin? I recently experimented with the "butterflied" loin, or cutting it into a sheet and rolling it - like a fatty - but the results weren't quite what I was expecting. Just wondering how you accomplished this.
     
  18. Great look'n smoke...I can taste them from here!
     
  19. farnsworth

    farnsworth Fire Starter

    Greeting Bman [​IMG]

    The pork rib roast is boneless and pretty solid. After unbagging it from the marinade...



    the roast is in still just one piece. It's not rolled or anything. I cut a slit in one end with a sharp knife and worked the knife down the inside, basically turned the roast into a pouch, slicing along the inside and trying not to cut through the walls or the bottom.



    Sort of like a hot water bottle made of meat [​IMG][​IMG]

    Cheers,
     
  20. morkdach

    morkdach Master of the Pit OTBS Member

    wow thanks for the great qviews[​IMG]
     

Share This Page