INDIRECT SMOKING RECIPES

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ROLLED PORK LOIN ROAST WITH CRACKLING | PORK RECIPES | WEB…



Rolled Pork Loin Roast with Crackling | Pork Recipes | Web… image

The key to the perfect pork roast with crackle is starting with a great piece of meat and setting your barbecue up correctly for roasting at high temperatures at the beginning to crackle the skin.

Provided by Laura Romeo - Weber Grill Expert

Categories     Pork

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 4

2 kilograms skin-on rolled pork loin roast (see tips)
2 teaspoons olive oil
3 teaspoons sea salt
Apple sauce (see Weber's Easy Apple Sauce Recipe)

Steps:

  • Prepare the pork loin roast (see tips for additional information). Score the skin and truss the roast if the butcher hasn’t already done so.
  • Ensure your barbecue is clean and free from any grease or debris. Prepare your barbecue for indirect cooking over high heat (230°C -260°C). If you are using a Weber® Q barbecue, set up your barbecue with a convection tray and a trivet.
  • Lightly coat the pork loin with olive oil and season with salt all over, rubbing the salt into the score marks. To estimate the cooking time, measure the height of the pork roast through its thickest part and cook for 1 minute per millimetre for a medium doneness. For example, if the roast is 90mm thick, cook for 90 minutes.
  • Roast the pork over indirect high heat, with the lid closed, for 20 to 30 minutes to crackle the skin; avoid lifting the lid during this time.
  • Adjust the barbecue temperature to indirect medium heat (190° to 230°C), the roast setting, and continue to cook over indirect medium heat for the remaining cooking time, or until the internal temperature reaches 60°C for a medium result. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for Pork is 63°C for medium, 68°C for medium well).
  • Once the pork has cooked, leave to rest for 15 minutes before carving. Remove the butcher’s twine, carve and serve with the apple sauce.

Nutrition Facts : Calories calories

SMOKED SHOTGUN SHELLS - LEARN TO SMOKE MEAT WITH JEFF PHILLIPS



Smoked Shotgun Shells - Learn to Smoke Meat with Jeff Phillips image

These delicious appetizers resemble a shotgun shell giving them their clever name. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection.

Provided by Jeff Phillips

Total Time 300 minutes

Prep Time 30 minutes

Cook Time 150 minutes

Number Of Ingredients 6

11 manicotti shells
1 lb ground sausage (hot or mild)
8 ounce block of cheddar cheese
1 lb bacon (thin sliced)
1 cup Jeff's barbecue sauce
1/4 cup Jeff's original rub

Steps:

  • Press manicotti shell into ground sausage to fill about 1/3. Add a ½ inch square x 1-inch long piece of cheese into the shell then finish stuffing sausage into the rest of the shell.
  • Tightly wrap a single piece of bacon around the manicotti shell. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Place the wrapped shells onto a pan with a rack.
  • Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub.
  • Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. (Not absolutely necessary but improves the bite)
  • Set up smoker for cooking at 225°F using indirect heat. If your smoker uses a water pan, fill it up.
  • Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon.
  • Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker.
  • Serve immediately.

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