Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: BOWHUNTER45 on February 05, 2012, 10:26:45 AM
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O.k it is a long process but it is the sheet !! :chuckle:
1 boneless pork roast
1 chopped onion
1 glove chopped Garlic
3 cans A&W Rootbeer
6 table spoons honey
1 40 oz. bottle of your favorite BQ Sause
Take a big frying pan and pour a little olive oil into the pan with a 1/4 stick of butter ...place chopped onion into butter , let cook a few minutes... take a sharp knife and poke holes into the roast and shove pieces of chopped garlic into the holes ...at least 8 holes on both sides ... place in frying pan and sere both sides of the roast ...Take 3 cans of A&W Rootbeer and pour into a Crockpot ... add about 6 table spoons of honey ..... Let your Crockpot heat up while you are sereing your roast ... once it is browned on both sides place into the crockpot ... chop an onion and place on top ....let cook about 6 hours ..once it is done let cool a few minutes and shread the meat and place in a glass cooking pan ..... pour a 40 oz bottle of BBQ Sause over the top of the shreaded meat ...Mix around and place in the oven for about 30 min. on 350 until the BBQ Sause caramelizes.... place on a bun and enjoy !!!!!!
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sounds delicious
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I have two racks of ribs in the smoker with some chicken legs and thighs some stuffed Jalipeno peppers and some beans also some sausages and some smoked eggs dont care who wins just have some good company and some good times with some good food :-)
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Huey my friend, you never cease to amaze me............Smoked Eggs???? How do you prepare eggs for the smoker. The reason I ask is because it sounds darned good.....John
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BOWHUNTER45, that sounds very good. Gonna have to give that one a try..
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o.K Enjoy the game ...show ya the final results when I pull it from the oven :tup:
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Sloppy Joes, 2X baked tatters... beer
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Smoked New York Roast with rice, salad, and a veggie. Wine for me and probably some whiskey for him.
He is smoking a Pork Loin and New York for some friends also with Hashbrown cassarole and has to deliver it.
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi757.photobucket.com%2Falbums%2Fxx215%2Fsteen_photos%2FIMG_0366.jpg&hash=b2e515f5402aeeacd76b4d9fe2a6348c2309cbc8)
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John smoked eggs are great there are two ways to do them one is to boil them and peel get the smoker fired up and get the smoke rolling place eggs into the smoker smoker temp at 225-250 and let them smoke 30-45 min remove let cool and eat
the other way is to remove eggs from the fridge and place into the smoker at a temp of 225-250 shell and all smoke for 1- 1 1/2 hours
I have done them both ways and both are good except if you leave them in to long then they get rubbery and yes the smoke does penetrate the shell
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BOWHUNTER, where's the finished product pics? :drool: