Toby Keil
Executive Chef
Tonight I grilled up a small 3 pound pork roast for dinner along with some baked eggplant. First I washed off the pork roast with cold water, patted it dry, then injected with apple juice. I then rubbed it with a good amount of salt and pepper then sent it to the fridge for a spell. While the roast was resting, I prepped the basting sauce while my better half got the eggplant and salad ready. I seared the roast on all sides then cooked it indirect to a internal temp of 160 and tented, yes I used the gasser. Everything was great except I cooked the eggplant a little too long so it was a bit crispy. Live and learn I guess
The roast on the grill.
Just off and ready for slicing.
Sliced and ready to eat, very moist and a good amount of juice.
My plate along with the eggplant and a green salad.
The roast on the grill.
Just off and ready for slicing.
Sliced and ready to eat, very moist and a good amount of juice.
My plate along with the eggplant and a green salad.