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.

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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.

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

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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.

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

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

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

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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.

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

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

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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.

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

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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.

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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.

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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.

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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.

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

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

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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.

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

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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.

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

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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