The trick is to smoke the meat without making the meat smoke

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This was the first time I had to make a trip to my workshop to build something to cook in. Here is the cedar boat, which is a cedar plank with other cedar planks ripped in half to make sides.


The first thing off one of the Eggs this day was some Buttermilk Biscuits, which are a new & imprved version my Father-In-Law helped me improve by suggestion some tweaks to the recipe.


Time to wash & cut up the veggies. There were red & white new potatoes as well as carrots & onions/


The veggies are all together in a bowl waiting to be added to the cedar plank. I wanted to stay out by the Egg while plank grilling so I needed to get all of my prep work done beofre putting the planked food on the grill.


The stuffing was next and used chopped dried apricots & cranberries, plus honey & ground ginger.


The crumb topping used plain bread crumbs, dried parsley, flour, grated parmesan cheese, sugar, salt & pepper, dried oregano, garlic salt & onion salt.


The crumb topping is mixed & will get applied to the roast after the roast is coated with olive oil.


The cedar boat is being sterilized on the Egg which has been stabilized at 375 degrees. The boat gets heated until you here it begin to start popping.


I mixed together the chopped ingredients for the fruit stuffing just before putting it on the roast.


The pound pork loin roast has been butterflied so it is 3/4" - 1" thick when rolled open.


The fruit stuffing and 1/2 cup of the crumb topping have been applied to the inside of the pork roast. I left 1" clear on the sides & leading edge & 2" clear on the trailing edge to allow the toppings to spread a bit when the roast is rolled back up.


The roast is rolled up & tied. It will get rubbed with olive oil & then coated with the crumb topping.


The sterilized cedar boat was allowed to cool while I was stuffing the roast. It is now at room temperature & as been coated with vegetable shortening. The shortening helps keep the roast from sticking & also serves as a "caulking compound" to help seal the seams in the cedar boat.


The pork loin roast has recieved the crumb topping, is in the cedar boat & is on the 375 degree Egg. The pork will cook to a temperature of 95 degrees, at which point the veggies will be added to the cedar boat.


Plank cooking is a bit of living on the edge. You are heating wood to try to get it to smoke without it catching on fire. I always stay out at the grill while plank grilling. Besides a spray bottle I had picked up a small easy to use fire extinguisher that was also seen on the Cooking outdoors podcast.


After 45 minutes the roast has hit 95 degrees as measured by my Maverick ET-732 remote read thermometer. This was tracking very similar to the podcast version.


The cedar plank & pork loin roast are back in the kitchen where the veggies were added.


The Cedar plank, roast & veggies are back on the Egg.


Instead of an hour the veggies are finally done after 1:45 of cooking. This was unexpected and I think the cedar boat unintentionally served to insulate some of the veggies & slow down the coking process.


The roast was moist with a nice pink smoke ring as it was cut.


Time to eat! From left to right we have the Grilled Green Beans, the Apricot Cranberry Stuffed Pork Loin Roast & the Veggies. I hd to give some of the veggies a quick trip to the microwave as they weren't quite cooked through. It wasn't a biggie, just a bit surpising considering the extra 45 minutes they spent cooking.


This raost was absolutely amazing & the people that shared it with me are still talking about it days later.


The Buttermilk Biscuits which I started this cooking session with turned out great! My FIL's tweaks turned out the best version of these I've made to date.

© 2013 Jim Mahoney