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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default Dizzie Pig eye Roast

    OK folks, how 'bout a little something different?

    I was perusing the meat case at HEB today and couldn't help but notice a rather large display of COV pork roasts. Checked 'em out. Boneless pork rib eye roast for a buck point ninety-eight. Hmmmm...Five to six bucks apiece. Seemed like a good value to me, so I bought one. Then I did this:



    Injected with creole butter marinade.



    Then a sprinkle of HC...

    Let it marinate for an hour or so. Fired the Topper, mounted the piggy on the spit, and let 'er spin.



    Wanna see it close??



    Couple hours of turnin' at 350 or so.



    Cut in half.



    A few slices...



    Smoky, porky goodness! Juicy and tender!

    I'm gonna pick up a few more tomorrow, just to have on hand. Next time I'll marinate a few hrs. more or overnight. But this is definitely a success! I'll slice the leftovers for sammies to take to work next week.

    Next up: Sunday Baby Backs! Stay tuned!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  2. #2
    Join Date
    Feb 2011
    Location
    Hobbs NM
    Posts
    63

    Default

    damn man that looks awesome!!!!!

  3. #3
    SmokyOkie Guest

    Default

    Love the center cut loin, boneless or bone in. What you did looks to be absolutely awesome.

  4. #4
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Outstanding
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  5. #5
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  6. #6
    Join Date
    Feb 2011
    Location
    Omaha, Nebraska
    Posts
    22

    Default Nice...

    That cookin' is good lookin'!
    -- Andy W., KCBS CBJ
    GMG Jim Bowie Pellet Grill, Weber One Touch Silver 22

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Looks really good!!! So you cooked it for two hours?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    SmokyOkie Guest

    Default

    Quote Originally Posted by Bbq Bubba View Post
    Outstanding
    glad to see you are in good spirits and true to form!

  9. #9
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    That looks mighty fine Sir Tom!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  10. #10
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Daddddgummm Tom! That's the pork bomb right there. Melt in your mouth goodness. Bet it's great on sammich bread.

    Bring on the next round sir! Are ya gonna make the baby backs dizzy too?
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



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