Pork Roast Barbeque
By Peter Lenkefi, Fri Dec 9th

Prep: Wash roast and pat dry. Rub a thin layer of preparedtable mustard over the entire surface. Then sprinkle on this rub(makes enough for a four pound roast): 1 Tbl Lawry's Garlic Salt- Coarse Ground with Parsley 1 Tbl Cracked black pepper 1 TblPaprika 2 tsp Celery salt Mix well and "rub" it in to the meatif you want. I just "press" it into the meat here-and-there withmy fingers. Let the roast stand for at room temp for about anhour (if you want to dry marinate it longer, be sure torefrigerate the meat, then bring it to room temp beforecooking.) I cooked this on a Weber kettle using both charcoalbriquettes and hickory chunks. I filled my chimney starter about2/3 full of Kingsford briquettes and topped it off with a coupleof baseball size chunks of hickory. When the hickory started toreally blaze, I dumped the fuel into the Weber and moved it allto one side. I put a pan with water opposite the coals, replacedthe grid, and put the roast over the pan of water. Thebottom vents were 3/4 closed and the top vent fully open. After30 minutes I rotated the roast 180 degrees and spray-basted itwith this mixture:12 oz. Apple juice 2 tsp Lemon juice Icontinued to rotate and baste the roast every

30 minutes forthree hours, adding a couple of water-soaked hickory chunks tokeep the smoke flowing. At the three hour mark I added another2/3 chimney starter full of blazing briquettes and hickorychunks. Right about that time, my wife called (from her mother'shouse) and said, "Supper better be ready when I get home." Sinceshe would be home in an hour, I figured I better check the tempof the roast. I *almost* panicked when the thermometer read 140degrees, but I got a grip and let my imagination and commonsense kick in. I removed the roast and grid, put thewater pan in the middle of the grate, and made two pilesof coals on either side of the pan. Then I put the roast overthe water pan and cranked the bottom vents all the way open.Every ten minutes from then on, I turned the roast and sprayedit liberally with the baste. When the boss got home, the roastwas done. It was juicy and tender, it tasted like BBQ, and Ididn't get clobbered with a rolling pin....Life is good.

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