I don't have a recipe for the amounts, I just dump in whatever I feel like at the time. There is usually salt, pepper, cayenne, paprika, garlic, thyme, rosemary and sometimes brown sugar. But then again I'm a rookie at this.
What's for Dinner?
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I don't have a recipe for the amounts, I just dump in whatever I feel like at the time. There is usually salt, pepper, cayenne, paprika, garlic, thyme, rosemary and sometimes brown sugar. But then again I'm a rookie at this.
Here is a seasoning mix I use for smoking baby back ribs -- it should work fine for a roast as well. My wife was concerned that the chili powder would make it spicy, but the long cooking seems to defuse that.
Another idea is the Syrian shish-kebab seasoning I learned from a co-worker many moons ago. While the recipe is for lamb, it works great with pork tenderloin, and I adapted it for stew beef as well. Last night I used a version of it (added granulated garlic) for pork tenderloin scaloppini, and would consider it for a pork roast. I suggest marinating at least 24 hours.
A different co-worker slow cooked a pork butt with a "stuffing". He finely chopped green bell pepper, onion, garlic, and green olives, seasoning with salt & pepper. Using a long, thin knife he cut deep slits in the meat and stuffed in the stuffing (in small quantities), then slow cooked the butt for 8 hours. It was amazing!
Boatboy24
No longer a newbie, but still clueless.
This is for tenderloin, but would work for a roast or loin as well. Just have to adjust cook time.
https://www.virtualweberbullet.com/pork-tenderloin-rubbed-sauced/
Here's a couple good ones for a bone-in roast.
https://www.virtualweberbullet.com/pork-loin-rib-roast/
Forgot to post, yesterday was National Cubano sandwich day (among other things). Had some pulled pork left over from Saturday so whipped up a few sandwiches for dinner. A favorite of my wife...I need to do everything/anything to stay on her good side, LOL.
Roughly followed this recipe...
https://www.foodnetwork.com/recipes/melissa-darabian/cubano-recipe-3381937
Roughly followed this recipe...
https://www.foodnetwork.com/recipes/melissa-darabian/cubano-recipe-3381937
I'm surprised that there's no sugar of any type in that rib rub.
The full recipe calls for coating the ribs with BBQ sauce during the last hour of smoking.
It's entirely possible the original recipe we found in Southern Living ~1994 had sugar in it. However, for long term smoking I find the sugar is as likely to burn as caramelize, so it's possible I eliminated the sugar. It's been so long I don't remember, and we find the BBQ sauce contains enough sugar for our tastes.
Thanks!
Thanks!
Thanks Fred!
Boatboy24
No longer a newbie, but still clueless.
Brined turkey breast I picked up at Wegman's that was basted with a seasoned olive oil a few times before it finished. Grilled broccolini and roasted taters. 'Twas a winner.
I am travelling, but still doing some cooking. (No pix.) Tonight I made spaghetti carbonara; Swiss chard (onions, Aleppo pepper, coriander); and a salad of canned baby artichoke hearts with homegrown tomatoes, olives, basil, pecans, and a ho-made vinaigrette dressing.
Cachapas yummy 
And forgot to mention the passion fruit, so good.
Shouldn't that be green tea instead of Coors?
I prefer sake!
Shouldn't that be green tea instead of Coors?
Sometimes one has to innovate with what’s available in the fridge…lol
And it is hot so the beer was refreshing for sure
Boatboy24
No longer a newbie, but still clueless.
Sorry about your beer...
Fried chicken with tostones and fried yuca. Darn, this fried chicken ….I was licking my fingers after 
For anyone thinking about one of those new fangled outdoor pizza ovens.
https://www.consumerreports.org/piz...or-making-amazing-homemade-pizza-a5311403521/
https://www.consumerreports.org/piz...or-making-amazing-homemade-pizza-a5311403521/
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