Raider Red Pork Goes Tailgating
Raider Red Pork Goes Tailgating with our Alabama White Sauce. It’s the season for some outdoor fun. With the ease of our Green Mountain Grills Davy Crockett Tailgater and the always prime Raider Red Meats it’s a definite combo worth cheering. The perfect team for camping, tailgating and even comp BBQ!!! We made it even better topping it with our Alabama White Sauce. Yum! And a “Kiss of Smoke” using Mountain Maple.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
See Video: https://datenightdoins.com/video-raider-red-pork-goes-tailgating/
Raider Red Pork Goes Tailgating
A Wood Pellet Grill Recipe
Prep Time: 15 Minutes
Cook Time: 40 minutes at 450* (232c)
Grill: Green Mountain Wood Pellet Grill Davy Crockett
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple
Ingredients: Raider Red Pork Goes Tailgating
- 1 4 ¼ lb. Raider Red boneless blade pork roast
- Butcher BBQ Private Seasoning, to taste
- Butcher BBQ Grilling Oil Butter Flavor
- Our Alabama White Sauce, see link for recipe
See Recipe for Our Alabama White Sauce;
https://datenightdoins.com/alabama-white-bbq-sauce/
Raider Red Pork Goes Tailgating
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Raider Red Pork Goes Tailgating
Mix up your Alabama White Sauce and chill. (We did this the night before.)
Preheat your Grill Grates to 450* (232c).
Season your Raider Red Pork roast with Butcher BBQ Private Seasoning, to taste and brush a nice coat of Butcher BBQ Grilling Oil Butter. Insert the Maverick meat probe and place it directly onto the screaming hot Grill Grates.
I did 20 minutes per side with a quarter turn at 10 minutes for those beautiful “Flavor Bars”.
When the meat reaches an internal temperature around 145* (62c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Raider Red Pork Goes Tailgating
A Wood Pellet Grill Recipe
Season To Taste
Insert Meat Probe and Onto the Hot Grill Grates
Flip After 20 minutes
Raider Red Pork Goes Tailgating
A Wood Pellet Grill Recipe
U.S.D.A. Safe is 145* (62c). We Love Our Maverick
Time to Bring It In
Lookin’ Good
Raider Red Pork Goes Tailgating
A Wood Pellet Grill Recipe
Rest and Slice
Let’s Eat!!!
Raider Red Pork Goes Tailgating
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
https://datenightdoins.com
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And Checking Out Our New Date Night Seasoning
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat“
“Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Butcher BBQ
http://www.butcherbbq.com/
Raider Red Meats
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University
Our Cutlery Provided By:
- 1 4 ¼ lb. Raider Red boneless blade pork roast
- Butcher BBQ Private Seasoning, to taste
- Butcher BBQ Grilling Oil Butter Flavor
- Our Alabama White Sauce, see link for recipe
- See Recipe for Our Alabama White Sauce;
- https://datenightdoins.com/alabama-white-bbq-sauce/
- Mix up your Alabama White Sauce and chill. (We did this the night before.)
- Preheat your Grill Grates to 450* (232c).
- Season your Raider Red Pork roast with Butcher BBQ Private Seasoning, to taste and brush a nice coat of Butcher BBQ Grilling Oil Butter. Insert the Maverick meat probe and place it directly onto the screaming hot Grill Grates.
- I did 20 minutes per side with a quarter turn at 10 minutes for those beautiful “Flavor Bars”.
- When the meat reaches an internal temperature around 145* (62c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
