Pork, Sausage and Mustard

Pork, Sausage and Mustard

 

 

 

 

Welcome to Pork, Sausage and Mustard

From the Kitchen of…….

Gordon and Julie

Today, we will be making MUSTARD, and lots of it!

At this writing we are in the middle of a pandemic, the Coronavirus/Covid 19.

Gordon and I decided to make good use of our lockdown time and make lots of mustard.  We love mustard and we eat it quite often.  But it was while we were ordering groceries online and we were at the mercy of our shopper (an essential worker), who did their best to fulfill our order, that I remarked how nice it would be if we didn’t have to worry about condiments and just have our shoppers to focus on more fruits and vegetables.  We had a ton of meat in the freezer so we didn’t have to worry about farming that shopping out to anyone.  But we are picky with our mustard and our particular brands always seemed to be vacant from the shelves.  So, we decided to make our own.  And guess what?  It wasn’t that hard at all.  But, it does take several days from start to finish.  About 10 days to be exact.

Our Black and Brown Mustard

Pork, Sausage and Mustard (Tarragon to be exact.)

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Food glorious Food,

Hot (Pork), Sausage and Mustard,

While we’re in the mood,

We’re anxious to try it.

(Okay, okay, so I borrowed the lyrics from an old song from the movie Oliver (1968) and switched them around a bit.  I saw the movie when I was 7 and fell madly in love with The Artful Dodger, played by Jack Wild.  The music was beautiful!  I got the record album for Christmas and played it over and over again.  But this song stuck with me the most.)

Food, Glorious Food

by Laurence Jeffcoate

(When I named this post Pork, Sausage and Mustard, I thought I was accurately naming it correctly.  Then I find out it’s Hot, Sausage and Mustard.  All these years of singing that old favorite song in the shower only to discover I got the words wrong?  It was their British Cockney accents that threw me.  Well, I’m keeping it wrong.  I do have to admit I wondered why they would be pairing Pork with Sausage?……) 

 

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Gordon’s Bone In Pork Roast

PORK

Recipe write up will be at the bottom of this post. 

Hey, we have to give you something special to put your mustard on.

(Recipe Down Below)

Our Mustard’s are also good on Grilled Sausages

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Our Ingredients

Here are the ingredients we used to make four different mustard’s. 

The basic ingredients you will need are brown and yellow mustard seeds, red and white wine vinegar’s, dry white wine, honey, dry mustard, and some salt and pepper.  You may want to also add some garlic powder and paprika to the mustard to add more flavor.

The 4 Mustard’s We Will Be Making Are:

The Yellow Mustard Base

Black and Brown Mustard

(Although we used the black and yellow seeds the mustard ended up looking black and brown.)

Tarragon Mustard

Almost Yellow Mustard

(It’s actually a Yellow Mustard but it isn’t as yellow as we would have liked so we call it Almost Yellow because it’s almost yellow.)

And,

Honey Mustard

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We also have other ingredients here to flavor our different mustard’s. 

They will be added to each mustard recipe.

To make a variation of mustard we used some Ground Ginger and Dried Tarragon.

It is a small investment, but well worth it.

MUSTARD

You will also need plenty of canning jars, lids, and rings.

Again, you are making an investment here, but isn’t it nice to have a stocked pantry?

Especially in uncertain times?

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Making our “Almost” Yellow Mustard

This recipe will take about 10 days to make so plan ahead!

Here we are placing our Almost Yellow Mustard onto a grilled Apple Chicken Sausage.

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Gordon in the Kitchen, Ready to Make Mustard

The below ingredients will make 16 (1/2 pint) size jars.  This is also a good Yellow Mustard base to use to make a variety of other mustard’s.

Ingredients:

8 Cups Split Yellow Mustard Seeds

5 Cups Red Wine Vinegar

5 Cups White Wine Vinegar

1 Cup Dry White Wine

8 Tbsp. Honey

10 Tbsp. Dry Mustard

3 Tbsp. Turmeric

3 Tbsp. Black Pepper

5 Tbsp. Salt (Kosher)

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Be sure to have a large nonreactive pot.

A nonreactive pot is referring to the type of metal the pot is made from.  Stainless steel, ceramic, glass and metal cookware with enamel coating are all nonreactive.  Reactive cookware are made from aluminum, cast iron, and copper, but are sometimes lined with nonreactive tin.  If you use a reactive pot the acid could react with the metal pot imparting a metallic taste to the mustard as well as discoloring it.

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Because we were having essential workers to shop for us we bought many things we needed for these recipes from Sprouts.

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Add 4 cups of your Red, and 4 cups of your White Wine Vinegar into the pot.

Then pour in your mustard seeds. 

We bought these seeds from our local Indian food store.

Here I added a little more of the vinegar to the pot.

Stir your ingredients together.

This is also a good time to use some of the vinegar’s you have in your cabinet which will also give the mustard a unique flavor as all vinegar’s don’t taste the same.

The mustard still looked a little dry, so I added a little more vinegar to the pot.

This looks good as I now have a bit more vinegar than seeds, so the seeds have some liquid to absorb.

Cover your pot with some plastic wrap and let the ingredients sit at room temperature for 5 days.  But, check after a few days to see how well it is going.

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Day 2

Here you can see the mustard seeds have absorbed the wet ingredients.

Time to add a bit more vinegar as you want the ratio of liquid to seeds to be about even.  We have plenty of bottles of vinegar as we planned on making many different varieties of mustard.  Watch the mustard pot over the next few days adding more vinegar when needed.

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Day 5

Now, that the dry mustard seeds have absorbed the vinegar and have softened, you can add your other ingredients to pot.

This is a very good brand of Turmeric which we used at the Indian restaurant I interned at.

This is a great shot of the mustard at this stage.

Here are the ingredients we are now adding.

Dry Mustard,

Turmeric,

Then add the honey. 

You can use any type of honey you like as they all taste different.  We like this local Florida brand.

Now the wine.  Be sure to taste some to ensure it is good!  🙂

Add the wine to the pot…

…then add your salt and pepper and stir everything together. 

Cover the pot with your plastic wrap and let this sit for another 5 days.

Here you can see the ingredients are bright and yellow just like a mustard you would buy in the store.  As we wanted to make a variety of mustard’s we split this base mixture up and added other ingredients to it as you will see later.

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Here is how we made our Black and Brown whole-grain mustard. 

This recipe will take about 10 days to make so plan ahead!

Ingredients:

1 1/4 Cups White Wine Vinegar

1 1/4 Cups Red Wine Vinegar

3/4 Cup Brown Mustard Seeds

3/4 Cup Yellow Mustard Seeds

2 Tbsp. Honey

3 Tbsp. Dry Mustard

4 tsp. Hawaiian salt

2 tsp. pepper

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NOTE:  We wanted to keep this mustard grainy.  Before jarring we could have placed the mustard mixture into a blender to have a more creamy consistency.  We didn’t want that.  This consistency is perfect here!

Using a nonreactive pot, pour in your brown and yellow whole mustard seeds.

Note that the brown mustard seeds look black.

Now add your Red Wine Vinegar…

then add your White Wine Vinegar to the pot and stir the ingredients together.  Cover the pot with plastic wrap and let it sit at room temperature in order to allow the seeds to absorb the liquid.

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After a few days time, you can see the dry seeds have absorbed the vinegar.

When this happens, add more of your vinegar until the ratio of liquid is slightly greater than the seeds.  Let the seeds and vinegar sit and check again after a few more days adding more vinegar if necessary.

After about 9 or 10 days, your mustard seeds should be softened.  If not, let the seeds sit longer until they are softened.  At this time your ratio of seeds to liquid should be about even.

Once your seeds are softened, place your pot on the stove and turn up the heat to medium high.

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Here we wanted to use our salt from Hawaii. 

We have a number of varieties of salt which makes it fun to use and explore their different tastes.

We put our Hawaiian Salt into the jar labeled Sea Salt on the right.

Here I added the Hawaiian Salt…

the pepper…

then the dry mustard to the pot.

Stir all the ingredients together.

I tasted the mustard and felt it needed a touch more Hawaiian Salt.

Now, add your honey to the pot. 

This time we added this raw Florida honey as it had a more bold flavor.

Cook the mustard until it has a think consistency as shown.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use so that they don’t get dirty.  Out of shot, in another pot we placed our lids in almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water.

Fill your jars with the mustard using a ladle and funnel leaving 1/2 inch of space between the mustard and the top of the jar.  This is called headspace which allows a vacuum to build up within the jar making a good seal.

Here is a great picture Julie took of all of our filled jars!

Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.  Using this magnetized stick, remove the hot lid from your pot of hot water and place it on the jar as shown.  Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

Place your jars into a large pot of water and bring it up to a boil.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil, and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water…

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and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring, tighten securely when it is dry.

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Tarragon Mustard

Add the below ingredients to your yellow mustard base from the recipe above.

12 Cups Yellow Mustard Base

Salt and Pepper to taste

1 1/2 Tbsp. Dry Mustard

2 Tbsp. Garlic Powder

2 Tbsp. Sweet Paprika – we used one 1 Tbsp. of two different types of Sweet Paprika

1/2 Cup Honey

3 Tbsp. Dried Tarragon

Here is a close up of the ingredients used.

Gordon, Ready to Tackle Tarragon Mustard

Add 8 Cups of your Yellow Mustard base to your blender.

Puree the mustard base until it is smooth.

Add your pureed mustard to a large pot. 

You can see the lighter color change from the puree process.

Add the remaining 4 Cups of Yellow Mustard base to the blender…

and puree it until smooth.

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Add the puree to the pot then taste the mustard!

Here, I felt it needed more salt and pepper, so add enough to your liking.

I also added more mustard powder to the mix.

Now, add your garlic powder…

Then your Paprika. 

We had two different types of sweet paprika.

Now, add your honey to the pot.  This was another nice tasting honey.

Stir the ingredients well and heat the mixture on the stove until it begins to boil.

Once it boils, lower the heat and simmer the mustard until it is the consistency of your liking.

When done, I poured the mustard into a large bowl to cool.

Once it is mostly cooled, I added the dry tarragon to the bowl.

Stir all the ingredients together well.

Here you can see the mustard is nice and thick but still fluid enough to pour.

Using a ladle and funnel, add your mustard to the sterilized jars.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use.  Place your lids in a pot of almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable.  If you bring the water to a hard boil, you might ruin the rubber seal.

Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar as shown.  Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring finger tight when it is dry.

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Time to Make our Almost Yellow Mustard

Ingredients and tools we used for our mustard’s.

(Disregard the dried tarragon in the photo above.)

Ingredients:

12 Cups of the Yellow Mustard Base

1 tsp. Kosher Salt

3 tsp. Black Pepper

1 1/2 Tbsp. Mustard Powder

1 1/2 Tbsp. Turmeric Powder

3/4 Cup Honey

1 1/2 Tbsp. Sweet Paprika

1 tsp. Garlic Powder

(Always taste as you go.  This is after all, geared towards your personal tastes.  If you want more Paprika, then add more Paprika.)

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Gordon Dividing our Yellow Mustard Base

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Making Our Almost Yellow Mustard

Here I am dividing the last of the Yellow Mustard Base in half, so I can make both the Yellow Mustard and Honey Mustard, (recipe to follow down below.)

Adding the Ingredients

Kosher Salt

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Here Gordon is using a coarse black pepper, left.  I didn’t like the look of it and told him to try the fine ground pepper.  It ended up blending in much better. 

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It’s at this point that Gordon is adding some of the yellow mustard to the blender for a smoother consistency.

Using a large ladle makes it easy to transfer the mustard into the blender.

You can see how grainy the mustard still is.

This is a great picture showing in the back left the pot I used to heat the lids in almost boiling water, the two even amounts of our Yellow Mustard Base, and a bowl of the clean rings.

Here I am cleaning up as mustard will stain almost everything it touches. 

(That’s because of the Turmeric in it.)

I placed half of the Yellow Mustard Base (~6 Cups) into the blender and pureed it.

Most blenders have a puree setting.  This only took about a minute.

Once it was at the consistency I liked, I poured it back into the Yellow Mustard Base that wasn’t pureed.  We wanted a mixture of smooth and grainy, combined.

You can see how pureeing the mustard whips air into it giving it a lighter color.  We wanted our Yellow Mustard to have some texture, which is why we didn’t puree all of the Yellow Mustard Base. 

Now, heat your mustard to medium high heat.

  Here Gordon is adding more dry Mustard Powder.

Cook your mustard until it gets to the consistency you like.

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Here, I am Adding the Honey

When the mustard is at the consistency I liked, I removed it from the heat.  I transferred the mustard from the pot to the bowl because It is easier to remove the mustard from the bowl when scooping it into the jars.

Here is a bowl of lids and rings.

I tasted the mustard…

and felt it needed more honey!

Now add your Sweet Paprika…

….then your Garlic Powder to the bowl.

Stir in all your ingredients.

Now, taste the mustard again to ensure it is to your liking! 

If not, add more of the ingredients until it does.

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Here I am placing my lids into the almost boiling water to prep them for the canning process.

Using a ladle and funnel, add your mustard to the sterilized jars.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use.  Place your lids in a pot of almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable.  If you bring the water to a hard boil, you might ruin the rubber seal.

Leave 1/2 inch of headspace between the top of the mustard, to the top of the jar.  This headspace allows a vacuum to build up within the jar making a good seal.

Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar as shown.

Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring finger tight when it is dry.

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Honey Mustard

Ingredients:

12 Cups Yellow Mustard Base

1 tsp. Kosher Salt

1 tsp. Black Pepper

2 Tbsp. Mustard Powder

1 1/2 tsp. Ginger Powder

2 Tbsp. Garlic Powder

3 Tbsp. Hungarian Paprika

3 Tbsp. Sweet Paprika

1 1/2 Cups Honey

2 Tbsp. Sugar

Making mustard will take up a lot of your counter space.  🙂

To begin, add your Kosher Salt and Black Pepper to the Yellow Mustard Base.

Now, add your Mustard Powder to the mix.

Then add your Ginger…

Garlic …

and Hungarian Paprika to the mixture.

Stir together all the ingredients.

I then added ~6 Cups of the mixture to the blender.

I pureed this part of the mustard into very smooth.

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Now, pour the pureed mustard into a large pot and begin to heat it over medium high heat.

Add the rest of your mustard to the pot and stir the pot to combine.

Continue to stir the mustard as it heats.

I then added the Sweet Paprika to the mixture.

Once the mustard was at the consistency I liked, I removed it from the heat and placed it into a bowl to cool.

Add your Honey to the mustard.

Here I am still adding the Honey then I added the Sugar.

Here you can see the dark color the Honey gives to the mustard.  This is also a good time to taste the mustard and add any other ingredients such as honey, garlic, or ginger to make it taste to your liking!

Using a ladle and funnel, add your mustard to the sterilized jars.  Sterilize your jars using your dishwasher.  When they are done, remove them and cover with a dishtowel until ready to use.  Place your lids in a pot of almost boiling water to soften the rubber seal.  An almost boil will just start to show tiny bubbles in the water which will just make the seal pliable.  If you bring the water to a hard boil, you might ruin the rubber seal.

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Wipe down the top of the jar with a wet paper towel until clean.  If it is not clean, the lid will not seal properly.

Using the magnetized stick, remove the hot lid and place it on the jar.  Place a ring on the jar and barely tighten the lid.  This will allow the air to escape as it boils in the next step creating a vacuum within the jar.

Here I am carefully placing the jars into the pot.

Here is a picture of both the Almost Yellow and Honey Mustard waiting to be processed.

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After all of your jars are in the pot, ensure there is about 1 inch of water covering them.  Bring the water to a boil and boil the jars for 15 minutes.  This step is called processing the jars.

Using the special tongs, remove the jars from the water and place them on a dishtowel. You should begin to hear the lids pop as they seal.  This is caused by the lid being pulled down from the vacuum within the jar.  This means that your mustard jar is sealed properly.  Caution, the jars will be extremely hot during these next steps.  After about an hour, if the lid can be pushed down, the lid didn’t seal and needs to be processed all over again.  In this case, remove the lid, wipe down the top of the jar and possibly remove some of the mustard to ensure you had enough headspace.  Then, add another lid as before and process the jar again for another 15 min. in the boiling water.  If the lid seal is down and properly sealed, carefully remove the ring as the jar will still be hot, and wipe the lid and the inside of the ring with a dry paper towel.  This will prevent any rust forming over time as the mustard sits in your pantry.  The ring is only there to ensure the lid doesn’t accidentally get lifted up.  Replace the ring finger tight when it is dry.

Here you can see both the Yellow and Honey Mustard on the kitchen towel popping as the vacuum is created.

These will make great Christmas/Happy Holiday gifts, or any time of year!

Our laundry room is now full of mustard!  🙂

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Gordon’s Bone In Pork Roast

We Make TWO!

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Ingredients:

2x ~6lb. Bone in Pork Roasts

1 1/2 Cups (Weber’s) Roasted Garlic and Herb seasoning

Let the pork roasts come to room temperature.

Remove the plastic covering on the pork roasts and rinse the excess blood and bone debris with fresh water.  Not shown, remove the silver skin from behind the bones as your would with ribs.  It usually peals off fairly easily once started.

Remove the excess water using a paper towel until dry.  Using a sharp knife, score the fat about 1/8 inch deep to allow the spices to penetrate the meat and help the fat to drain off.

Here is a picture of the spices I used. 

These have a bold garlic taste and the herbs compliment the flavor of the meat.

Place a large amount of the spices into your hands and push and rub the spices into the meat.

  Do this on all sides of the meat.

Here you can see the meat is well seasoned.  I then wrapped the meat in plastic until I was ready to cook them.  This will also allow the seasoning to somewhat marinade the meat.

Heat your grill to medium heat and place the fat side down to get some initial cooking on the fatty side.  Here I have the burners on directly under the meat.

Here you can see I am cooking more food in the pot next to the grill.

Cook the meat on the fatty side until you begin to get some good char.

Once you have the char you like, turn the meat over and begin to cook the meat on the other side. Now, turn off the burners directly under the meat and turn on the ones to the outside of the meat to medium high.  This will prevent the fat from catching on fire and burning your meat.  Having the burners on will roast the meat from the heat on both sides.

Cook your pork roasts until they have an internal temperature of ~140’F.

The heated juices will raise the meats internal temperature to 145’F as the meat rests.  The heated juices will return to the center of the meat if you let it rest for ~15 min.

If you don’t let it rest and immediately cut into the roast, those moving juices will just run all over your plate.  Here you can see a nice end cut of the meat.  Trust me, it is difficult to let the meat rest as it looks so good!

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Leftovers…….Great with Mustard.  🙂

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Consider Yourself

by Lionel Bart

Consider yourself at home.

Consider yourself one of the family.

We’ve taken to you so strong.

It’s clear we’re going to get along.

Consider yourself well in,

Consider yourself part of the furniture.

There isn’t a lot to spare.

Who cares.  What, ever we got we share.

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Consider yourselves our friend,

Gordon and Julie  🙂