Two Men, Two Pits and a Blog

Posts tagged “pork roast

The Joy of Waiting: Apple Smoked Pork Roast

A formal apology must be made to my fellow Minnesotan’s, for I guess I uttered a tad too loudly in a recent blog, that winter, by and far, was afterfocus_1366310800546done now. Oh what foolery hath slipped from my lips. For it looks like the old man winter caught wind of that, and naturally dumped a foot of snow on our BBQ grills, just for spite. Just because he can. A little slap in the face perhaps, to an over-eager gesture, here in the mid-folds of April.  The snow now is shin-deep again. And tight still are the icy bonds from whence we have so endured. Tho there is hope I see, residing yonder.

The american Robin has moved back in to town now. An usher of hope. I guess he hadn’t got the word on his original twitter account, that it was still winter up here. Like many of us, he too had gotten his little hopes elevated. He’s sitting up in a tree right now, over fields of snow,  chirping in a disgruntled manner, whilst no doubt reconsidering his life as a bird. Come to think of it, many people I know are doing the same thing, more or less, in the homely posture of snow-bound tweety birds. All they want for is a little green grass, and a splash of golden sun. A convenience simply not meant to be, this day, as one and all, we parlay for warmer times, and softer skies.  One and all, we must surely wait.

I kind of think the wait is good for us BBQ people at least. The wait, after all, is analogous to the low & slow mantra much revered in the smoking sciences.  The wait is what makes it all worth it. The longer we extend the smoke, the slower we go, the more time the meat has to absorb the smoke, and for the collagen to break down. The longer we wait, the more savory it gets, sometimes hunger alone even,  need be our only spice. In this day and age of the drive through mentality, people just don’t like to wait. But I think by getting what ever we want in expedient fashion all the time, has taken something away from us as a people. It has taken our patience.  Smoking meats low and slow at once returns us to that realm of waiting. Teaches us that it is OK, nay, it is beautiful, to let up on the accelerator pedal of life, and do something slowly for once. To nurture that reserve of patience we have lost touch with, and that when it comes down to it, that it is our privilege to wait for something, less we betray the beauty of the moment, and fall victim to the tragedy of haste. Patience is indeed a virtue most lovely. And, as my elder brother is fond of saying, “Patience comes to those who wait”.

20130420_170829_edit0

A day passeth, and a brilliant sun the likes of which we have not seen in many months, rises high into a blue, Minnesota sky. Snow dripped from the roof of the house with the fierceness of a brooding rainstorm. Oh a fair shade different than yesterday. But that is the nature of spring in Minnesota, fickle and shifting, like the mood of a woman. Neither can help it, and we understand that.  For it lends a greater joy towards the good days, and that which we have waited for. Anyways, it was my hallowed day off, and I knew, like any man would, that I would be grilling this day, for the day itself  begged of it, and I felt more than a wee bit abiding. On the grill today, slow smoked sirloin pork roast and tin foil potatoes. Oh buddy! Let me tell you about it now, and just how it was done.

20130420_171254_edit0

Long before any coals were lit, the pork roast was lovingly scored with a knife about a quarter-inch deep, in an artistic checker board pattern. Mostly a maneuver aimed at opening it up a little, so more spice and smoke penetration could be had. I then let it marinate for a few hours, in our standard patron marinade we use here. A sweet and garlicky affair that really helps out unruly pork cuts.

Sweet Garlic Marinade

3 tablespoons sugar

1/3 cup soy sauce

3 tablespoons honey

2 tablespoons sesame oil

2 teaspoons garlic salt

1 teaspoon cracked pepper

After a few hours, and after the sun had risen higher yet into that gorgeous blue sky, I sought the next installment of today’s flavor profile, with this delicious paste rub. In a food processor, toss in the following ingredients, and thus process them accordingly.

Sweet Apple Paste Rub

1 Chopped Sweet Onion

3 tablespoons brown sugar

2 tablespoons black pepper

1 tablespoon canola oil

2 tablespoon mustard

3 tablespoons apple juice.

Next, dutifully work the paste rub into all the many surfaces of the roast. Be gentle and take your time. Remember we’re in no hurry today. Today is the day we choose to wait. To cultivate the patience patron to low and slow victory.  Whence all the paste is rubbed in, let the roast sit there with its new flavors. Let it them mingle and get to know one another. This while you are outside lighting the coals.

afterfocus_1366501583917_edit0

Bank the coals to the side, and add a chunk or two of your favorite smoke wood. We used apple wood in this cook, as most find it favorable with pork. Maple is good too. Set the roast on the grate indirect of course, with a temperature probe if you got it. If not, no worries, just keep checking back in on it. We are looking for the minimum internal temperature of 165 degrees F.  Rotate your prized meat once or twice during the smoke for even cooking. At around 150 degrees internal, is a good and worthy time to apply the glaze. Here is the wonderful glaze we used on this savory pork roast.

Caramel Apple Glaze

3 Tablespoons brown sugar

3 Tablespoons salted butter

3 Tablespoons apple juice

2 Tablespoons mustard

Boiled this all down in your favorite little sauce pan for ten minutes or so, and baste it on to the pork roast with a brush every ten minutes or so, until you reach 165 internal.  Keep the lid on, and the smoke going.  Turn down the dampers on the grill. Take your time people. This is your magic hour of grilling. That precious span of minutes where your vittles sizzling give off their most excellent aromas, of spice and sugars, of wood smoke and dripping fats. It is your privilege now, to slow it all down. To extend the moment for the moment’s sake. To take up residence in your BBQ chair, and tarry in the sun there. Good advice I know, and I might have taken it even, had not I spied something green yonder, by the old spruce tree. I got up and wobbled over there, and lo, a patch of grass, spread out before me, between receding patches of snow. I knelt down to investigate it. It has been some time indeed, since I’ve felt a patch of grass with my hands, and smelled its earthy bouquet. Even better, it was dry. Dry enough in point of fact, that I could sit down on it with out that awkward event of having to get up again and looking for all the world like you should be wearing a diaper. In no time, I found myself belly up in the sun there, staring up through the fragrant spruce bows, to a deep blue sky beyond. The song birds rejoiced around me,  and my soul did sing. And for a moment, and maybe even longer than that, I felt a kinship with the robin I saw yesterday, and the other souls mired in winter’s clutch, once chirping in disdain over fields of snow. Turns out all I needed indeed, was but a little green grass, and a splash of golden sun.

20130420_180615_edit0

After a fashion under the old spruce tree, I foiled the roast and brought it inside to let it rest a spell. Ah yes, even when the food is done, a good pit junkie will let his meat rest. To wait even more, in a pleasurable torment, amid aromas of perfectly smoked pork. As it rests, and you pace the floors like a predatory cat, the juices will return to where they most ought to be, and then in turn, to the infinite pleasure of thy palate awoken. Slice the roast into serviceable pieces and dribble some more of that glaze over it, and hail the dinner bell for those so lucky, and patron to your spoils. This a meal by and far, succulent, and most worthy of the wait. Amen.

20130420_181037_edit0

Slow smoked sirloin pork roast with a caramel apple glaze, sided with tin foiled potatoes. Man! Feel free to drool. We’ll clean it up.