How to Roast Pork on a Webber Grill
It's manly, impressive, and it serves up some of the most important food groups on the planet: grilled meat. Of course, not every grill produces culinary masterpieces such the Cadillac of outdoor cooking equipment, the Weber grill. This all-American product is rumored to produce dishes that have been known to dazzle the taste buds of the pickiest barbecue judge. So get the cover off your black beauty and follow these directions to show guests that your roasting reputation is as solid as the grill that built it. Does this Spark an idea?
Things You'll Need
- Weber grill
- Charcoal briquettes
- Pork roast
- Water
- Marinating dish
- Salt
- Herbs (sage, rosemary, cumin or savory)
- Cooking oil
- Meat thermometer
- Mitts and apron
- Barbeque tools
- Hickory wood chips (optional)
Instructions
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1
Marinate the pork the day before you plan to fire up the Weber by placing the roast into a dish that fits the cut of pork you're roasting. Cover the meat with water. Remove the roast to measure the water. Make a brine by mixing one-quarter-cup salt for every cup of water until it's dissolved. Add your favorite herbs to spice up your roast and then return the meat and the brine to the dish. Cover tightly and allow the meat to marinate in the brine overnight.
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2
Preheat your Weber grill to 350 degrees Fahrenheit. Turn one burner off after the grill heats if yours is a gas model; move the heated briquettes to the side of the Weber if you own a charcoal burner. Place a drip pan into the grill to catch meat drippings to circulate the juices and alleviate the need to turn the roast over during the roasting period.
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3
Remove the roast from the brine bath and pat it dry, discarding the marinade. Brush the pork with oil, place the meat directly over the Weber's heat source and sear the meat on all sides for three or four minutes per side. The pork should look golden brown.
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4
Move the roast to an indirect heat area---ideally, nest the pork between charcoal briquettes---so it cooks slowly. Place the lid on your Weber and roast for 1- to 1 1/2 hours---or 20 minutes per pound---depending upon the size of the cut. Add hickory chips if you like the extra taste and smell.
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5
Monitor the bottom and top vents of your Weber so the right amount of air feeds the fire and keeps the temperature constant. Roast the pork at 325 degrees F or simply cook the pork until a meat thermometer reads 160 degrees F. Use an external meat probe to monitor the roast's internal temperature to avoid opening the lid, which increases cooking time.
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6
Remove the roast from the Weber once you're satisfied that it's thoroughly cooked. Cover the meat and allow it to rest for 15 minutes before you begin to slice it up. Serve with your favorite slaw and buttered corn on the cob.
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