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Peameal bacon roast with rosti
Ingredients
Roast:
- 908 grams peameal bacon roast, washed, cornmeal removed
- Oil for the grill
- 4 small russet potatoes, peeled, shredded
- 1/4 cup (60 milliliters) butter, clarified, divided
- 1 tablespoon (15 ml) fresh thyme, chopped
- Salt and pepper
To finish:
- ¼ cup (60 ml) sour cream
- 2 tablespoons (30 ml) wholegrain mustard
- 2 tablespoons (30 ml) chives, ½ inch chopped
- ¼ cup (60 ml) red onion, finely sliced
Special equipment:
- 2 cups (480 ml) maple wood chips, soaked 1 hour
Directions
Roast:
- Score the peameal roast with crosshatches six millimeters deep.
- Place strained wood chips in a smoking pouch.
- Remove the rack from the one side of the barbeque.
- Turn on the side of the barbeque that has the rack removed to 220 F (100 C) or low heat.
- Place the smoke pouch on the lit side of the barbeque with the grate removed.
- Spray the rack with oil on the unheated side and place the pork roast on the rack.
- Cook the pork roast for one and a half hours or until an internal temperature of 140 F (60 C). is achieved.
- After cooked remove from grill and tent for ten minutes.
- Finely slice for service.
Potato:
- Turn barbeque on high 4o0 F (205 C). and place a cast iron pan on the grill.
- Mix potato, thyme, salt and pepper to season.
- Once pan is hot put half the butter in the pan and add the potato.
- Pat down the potato and using a wooden spoon press down around the edge of the potato.
- Once the potato begins to brown around the outside edges and when swirling the pan, the potato moves easily in unison, flip the potato and top up with more butter.
- Cook the potato for another five minutes and note the potato should shrink slightly and begin to lift around the edges.
- Flip again, it may require a touch more butter as it cooks.
- The potato is properly cooked when it is completely brown in color on both sides and is crispy, this may require multiple flips before it is finished cooking.
To finish:
- Place the potato on a plate, top with sliced pea meal, sour cream, mustard, onion, and chives.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
