We've had a really mild Winter so far that we still have fresh sage and rosemary in the garden so I decided to do something with it and a 3lb pork roast.
1 cup beef broth
1 cup water
large sprig of rosemary
large sprig of sage
2 celery stalks
1 carrot
1 onion
1 red bell pepper
1/4 cup salt
pepper
Combined all the ingredients in a small stock pot and let simmer for a couple of hours and then chill in the fridge overnight.There was more than enough liquid to cover the roast,it then sat in the fridge overnight.The next day drained,rinsed and dried the roast and then rubbed a very small amount of mustard on it to use as a thin binder for a few pinches of Jeff's rub.Also have bonus piece of sword fish seasoned with spog.
Going to go in the MES using apple and a small amount of charcoal blend pellets.Will post later with a few pics and let everyone know how it came out.
1 cup beef broth
1 cup water
large sprig of rosemary
large sprig of sage
2 celery stalks
1 carrot
1 onion
1 red bell pepper
1/4 cup salt
pepper
Combined all the ingredients in a small stock pot and let simmer for a couple of hours and then chill in the fridge overnight.There was more than enough liquid to cover the roast,it then sat in the fridge overnight.The next day drained,rinsed and dried the roast and then rubbed a very small amount of mustard on it to use as a thin binder for a few pinches of Jeff's rub.Also have bonus piece of sword fish seasoned with spog.
Going to go in the MES using apple and a small amount of charcoal blend pellets.Will post later with a few pics and let everyone know how it came out.