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16
Pork Roast
1 rolled pork loin roast, 5-6 lbs.
1 garlic clove, cut into slivers
1
⁄2 teaspoon celery salt
1
⁄2 teaspoon rosemary
1
⁄2 teaspoon sweet basil
1
⁄4 teaspoon pepper
1 teaspoon caraway seed
Make small slits in top of roast and insert a garlic sliver in each slit. Combine seasonings and
sprinkle over roast. Place meat in center of cooking grill. Cover and smoke-cook about 6 hours
or until done.
Barbecued Pork Roast
4 lbs. pork back ribs or spareribs
1
⁄4 cup molasses
1
⁄4 cup Soy sauce
1
⁄4 cup vinegar
1
⁄3 cup prepared mustard
2 teaspoons Worcestershire sauce
1
⁄2 teaspoon hot pepper sauce (more if desired)
Place ribs in a plastic or glass dish. Combine remaining ingredients and pour over ribs. Cover
and refrigerate 5 hours or overnight. Turn ribs occasionally to completely coat with marinade.
Remove ribs from marinade and place on the cooking grill or in a rib rack. Cover and
smoke-cook 4
1
⁄2 to 5 hours or until done.
Pork Tenderloin Tarragon
2 whole pork tenderloins
1
⁄2 cup white tarragon vinegar
1 teaspoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon dried tarragon
Place pork tenderloins in a shallow glass or plastic dish. Combine remaining ingredients and
pour over meat. Cover with plastic wrap and refrigerate 3 to 4 hours. Turn meat in marinade
occasionally. Place pork tenderloins on cooking grill. Pour marinade over meat allowing excess
to drain into the water pan. Smoke-cook 3 to 4 hours. Serve with pineapple sauce.
Pineapple Sauce:
Combine equal parts of drained crushed pineapple and sour cream.
Approximately 8 oz. of each.