Vintage, prize-winnin' BBQ
Here's an unusual posting: a recipe.
"In the spirit of the Fair (and maybe because it will draw more folks to the blog), I'm going to e-mail you the recipe I used to win the Grand Championship of the Barbecue Contest at the Fair in 1990," writes the helpful Bob House. Well, it can't hurt. Click below for the recipe.
PORK ROAST a la Bob House
2-3 lb. boneless pork loin roast
Marinade:
1/4 C molasses
1/3 C balsamic vinegar
1/4 C olive oil
1 Tbsp. Worcestershire sauce
2 tsp. seasoned salt
1 Tbsp. lemon pepper
2 Tbsp. rosemary leaves, crushed
2 tsp. marjoram, crushed
all the cloves from one head of garlic, peeled and chopped
Mix all marinade ingredients thoroughly, preferably the day before you want to use it. Pour the marinade over the roast in a plastic bag. Seal the bag, eliminating as much air as possible. Make sure the entire roast is coated with marinade. Let the roast marinate for 2-4 hours in the refrigerator (marinate for final hour out of refrigerator to bring roast to room temperature before cooking), turning and “massaging” occasionally.
Prepare covered grill for “indirect grilling” (coals to sides, drip pan down the center). When coals are covered with gray ash remove roast from marinade, wipe off excess marinade. Place pork over drip pan on grill. Grill over indirect heat in covered grill until meat thermometer inserted reads 155°F, about 1 to 1 1/2 hours. Let rest 10 minutes (internal temperature will rise slightly upon standing) before slicing thinly to serve.
Serves 6.
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