RECIPE OF THE MONTH: BBQ Pork Roast (without a BBQ)!
Provided by: The Bite Cooks! Chef Sam Crannell, Lloyd Martin
- 1 lb. pork butt with good marbling, we use Carlton Farms or Lan-roc Farms
- Dry Rub enough for multiple batches of seasoning:
- 1/4 c chili powder
- 1/4 c salt
- 1/4 c cumin
- 1/4 c smoked paprika
- 1/4 c brown sugar
- 2 T maple sugar
- 1 T mustard powder
- 1 T garlic powder
- 1 T onion powder
- 1 T dehydrated orange peel
- 1 t cayenne optional
Rub pork but with a generous amount of dry rub and let it marinate from 6 hours to overnight.
Place in sousvide bag and pressurize or in a zip lock bag using the water method (http://www.sousvidelife.com/2013/11/20/cooking-sous-vide-without-a-vacuum-sealer) Sous vide for 12 hours @ 145.5f. Once it’s cooked preheat oven to 500f and roast for 7-12 min and enjoy
*Oven instructions: cook @ 350f for 45 min to 1 hour or until internal temp reaches 145f.
About the Chef:
Chef-Owner Sam Crannell’s dream of opening a neighborhood restaurant comes to fruition with Lloyd Martin, the head turning Queen Anne destination. Receiving notable reviews from the cities best critics, Lloyd Martin was awarded “Best New Restaurant” 2012 from Seattle Weekly and “Best New Neighborhood Restaurant” 2012 from Seattle magazine. The restaurant distinguishes itself through creative dishes, exotic game meats, and housemade ingredients that reflect Sam’s innate ability to foster seasonally dynamic, astounding dishes. With over 10 years of professional experience and a lifetime of creating his own unique favorites, Sam takes his culinary inspirations and shares them with his guests every night at Lloyd Martin.
Working in both large and small-scale restaurants, Sam found a hidden niche in local, neighborhood style gems. After being accredited a 2009 Rising Star Chef Nominee, Sam became opening executive chef of 5 Corner Market Bar and Kitchen in 2010. He opened his own restaurant, Lloyd Martin, in October of 2011.
Simplicity is key at Lloyd Martin. Dishes are conceptualized every day with fresh ingredients received daily and prepared on the three portable burners in a very understated kitchen.