GoFrogs91 Posted December 24, 2015 Report Share Posted December 24, 2015 So in the spirit of posting successful and not so successful cooks, I did a bone-in pork roast the other day. Herb crust slurry with thyme, rosemary, and sage. I coated with a liberal dose of kosher salt for 24 hours. I roasted at 250 with apple wood for about two hours and got a pretty caramel colored outside working. I had the 19" at around 550F to sear the outside. And ended up with this. I'm not sure if the herb crust burnt or sloughed off and the bones look like garbage. I get why you foil them now. The good news was that it was juicy and delicious. While the flavor was good, I didn't taste the herbs at all. Not my finest hour, but still willing to share my learnings. Takeaways: -Dry brining 24 hrs helped flavor and juiciness -250F reverse sear resulted in very even temp and juicy meat -Herb crust brought nothing to the party after high heat sear -Foil the bones for gosh sake or they look like a CSI crime scene Benton Quote Link to comment Share on other sites More sharing options...
ckreef Posted December 24, 2015 Report Share Posted December 24, 2015 (edited) You basically had it right. Definitely have to foil the bones so they don't burn. Not sure about your sear setup but I would have pulled the upper grate then installed the lower. Crank it up to raging coals and only give it 30 seconds to one minute per side. Just enough to sear but not enough to burn. I've Burnt more than a few herb crusts but when you get it right it's to die for. Mrs skreef hit perfection with her pork roast cook for last month's Guru challenge. I can only hope to do near that good with my rib roast on Christmas. BTW, I still would have torn it up 😎 Sent from my QTAQZ3 using Tapatalk Edited December 24, 2015 by ckreef Quote Link to comment Share on other sites More sharing options...
Cookie Posted December 24, 2015 Report Share Posted December 24, 2015 We've all made our mistakes....and will make more....many more. If I had $100 for every pizza I've screwed up, I could buy another KK. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 24, 2015 Report Share Posted December 24, 2015 I'd want to taste that roast right away. I agree, the bones are a little overdone though. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 24, 2015 Report Share Posted December 24, 2015 Now you have a reason to cook another one next week. Quote Link to comment Share on other sites More sharing options...
PRippley Posted December 24, 2015 Report Share Posted December 24, 2015 Tender and juicy works for me! Thanks for posting. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 24, 2015 Report Share Posted December 24, 2015 Thanks for sharing the OOPS. They are every bit as helpful as the winner cooks! Will bank this info for next week's Prime Rib for NYE. Glad to hear that it was still tasty though. Quote Link to comment Share on other sites More sharing options...
