Poochie Posted October 7, 2015 Report Posted October 7, 2015 I finally used some of the coconut char for a cook. It used very little but I kept the temps around 235. I covered the pork roast with sour cream. Next I sprinkled some Spicy Montreal Steak Seasoning on it. Then came the basil and finally some pork rub. It came out super tender even though the plated shot is horrible. It tasted much better than it looked. Seasoned and ready to go on Bolo. Fully cooked with an IT of 175 degrees. Horrible plated shot. But it tasted very good.
MacKenzie Posted October 8, 2015 Report Posted October 8, 2015 Poochie, that pork roast looks very very tasty. Now that it's dark early I am forced to use artificial light, guess we have to make the best of it.
bosco Posted October 8, 2015 Report Posted October 8, 2015 Looks good! Don't be upset about that plate
GoFrogs91 Posted October 8, 2015 Report Posted October 8, 2015 Pooch, don't sweat the plated shot. The middle shot looks pretty. I have never used sour cream like that. Describe the flavor after cooking. Benton
ckreef Posted October 8, 2015 Report Posted October 8, 2015 The plated picture may not have been to your liking but that on grill picture says it all. Yummy.
tony b Posted October 8, 2015 Report Posted October 8, 2015 Looks OK to me, Poochie! Yeah, tell us about the sour cream base. Never heard of that one before? I've done CYM, Mayo, Olive Oil, but never sour cream.
Poochie Posted October 8, 2015 Author Report Posted October 8, 2015 I've used yogurt several times for the "glue" that holds the rub on. However, my tub of yogurt expired a week ago. It was either mustard or try the sour cream. The sour cream will be used again. It gives a very mild flavor, doesn't burn or get weird at low and slow temps, and hold the rub and goodies on like a champ. It doesn't take much either. Give it a try and I'll bet you guys will like it. 1
