It seemed appropriate on a day when the elections are held to cook the meat that closely represents the political process to me, yes I mean pork!  Biz had gone out and bought a 2.8 pound pork roast and said aw, just throw it in Tony!”  But with blog eyes watching, I felt the pressure.  I said “help me Bobby Flay!”  and sadly, came up with a southwestern pork pudding!

Then I said “help me Rachael Ray” and looked in the fridge for some ingredients to stick on it, that didn’t work either.  I balled my fists and held them in the air and screamed “help me Obi Chubby Kanobi!”  (right now my brother in law in Texas just screamed blasphemy !! Leave Star Wars out of your stupid stories!)

Then it hit me like a bolt of lightening.  Garlic!  My one true friend is garlic.  I looked on-line and found a garlic rub, but I said “No, this is not what Obi would do!”  I took the basic ingredients but then added several of my own.  Being Italian (my french was removed during messy colonoscopy) I added olive oil and being a lush, I added Jim Beam whiskey.  Normally, on this blog, we produce pictures showing the stages of development of this dish.  Sadly, my wife Biz forgot to take the picture of one tree in McHenry County she missed,  so i did not have a camera with me.  I can however, describe most of what I did.

  • 8 cloves of garlic, chopped
  • 1 tablespoon paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon brown sugar
  • healthy pour of quality olive oil
  • about a shot of Jim Beam whiskey

I then threw the entire mixture into the blender and let that mutha purr. 

I spread the heavenly mixture over the roast, it was thick and aromatic. I fired up the Ole Weber grill. I used the natural chunk charcoal. It comes unbriquetted, and makes me feel like a rugged mountain dweller.  I put the roast on a rack with a pan beneath it. I put a temperature probe into the middle, and will remove it when it hits 160 degrees.  I will cover it in an aluminum tent for 10 minutes or so.

 I think I did something special today.  I hope you all agree and award me some sort of important blogger award, perhaps an uproar from the blogging community will make that happen.  I am now going to get that pork and we will eat it.  I think this pig died happy!  Biz will report on our findings after the meal.  Bless you all!

Biz is now back!

Thank you to my blog husband, Tony Cannon, for his lovely words!  Now on to the pics!

the remndants of the delicious rub!
the remndants of the delicious rub!
not enough light, but look at those coals!  gotta love that in November!
not enough light, but look at those coals! gotta love that in November!
hot off the grill, ready to rest!
hot off the grill, ready to rest!


Broccoli side dish:

  • 1 bag frozen broccoli, cooked
  • mixed with 1 can broccoli cheese soup
  • 1 ounce shredded cheddar cheese
  • breading topping is 1 tablespoon smart balance mixed with 1/4 cup breadcrumbs
  • bake at 350 for 20 – 25 minutes until bubbly


My portion was 5 ounces of pork with 3/5 cup broccoli mixture.  Yummo!


Thanks to Tony for his guest blogging tonight and the delicious pork! 

I love you!  Please feel free to give him a shout out!

See you at breakfast!