Another new recipe was the driving force behind last night's dinner get-together. Above, what you see is a pork rib roast grilling along with some hickory wood chips for extra smoky flavoriciousness.
It was a mighty fine looking roast when it was all done with its cooking and resting.
And with yet another version of mac and cheese to try out and get a verdict on, along with sugar snap peas, I'd say it was another successful meal in the Roediger House kitchen.
The three-cheese pasta bake was well-received.
Grilled Pork Roast from "The Secrets of Bone-In Pork Roast," in Cook's Illustrated, Number 110, May-June 2011, p 8-9.
Three Cheese Pasta Bake, from Anna Olson on LifeStyle FOOD.
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