|BGE Getting Ready|
Took a while to get the grill ready, but worked out as I was preparing the pork roast for the grill. I never did get a high heat going with this cook. I have not cleaned out the lump since we bought the grill. The highest the temperature would go was about 300 and that was not until about the end of the cook. I added more lump before I lit the grill, but still could not get a high temp. I need to spend more time in the forums to see what others say. I am guessing that having the lump in there since the start and sitting in the elements is the issue. Granted, it is covered, but probably moisture still gets into the lump. I need to get some containers to hold new lump (instead of keeping in the bags) and then container to remove lump. I saw someone early on in my BGE experience with someone recommending this technique for dealing with new and old lump.
|Pork Roast Ready for the Grill|
The rub we used was Jack's Gourmet Seasoning. We had picked it up at the store prior to planning this cook. The bottle said it was perfect on steaks, seafood, pork, etc., so figured we would try it out. I thought it had good flavor. It went on nicely and did not add olive oil or anything else to make it stick. Even through the cook, the rub remained on the meat. Gave it a nice almost crust to the finished pork roast.
Reading through how long others had cooked the meat, I thought it was going to take about an hour. It ended up taking about and hour and half. Again, I think this was due to the heat not being as high as I had wanted. Others had said they grilled at about 300 - 350, but the highest the heat would get this day of cooking was only about 300 and again it was at the end of the cook. Most of the cook it was about 250 degrees. Even though it took longer to cook, I thought the pork was nice and moist; easy to cut with a knife or fork with good flavor from the rub. Carrie was a little grossed out at first as she was not sure it was done. The color looked odd in a few places, but the internal temperature was well above what was recommended of 140 internal.
|Pork Roast Off of the Grill and Ready to Eat|
We served the port roast with a salad although I do not have a picture of the plated pork and salad. It was a good way to start December. I am hoping to do much more grilling before the end of the year.
I still have not cooked a chicken breast, whole turkey, or ribs on the BGE yet. I have so much to learn about cooking and grilling with the BGE... I am having a blast with it so far. No disappointments with anything I have cooked so far on the grill.
Enjoy your weekend and happy grilling!