questionswhat kind of roast would you buy to put on a…


Forget the roast. Go to your local grocer and get some country style ribs. The tenderloin cuts are great, but the pork shoulder cuts aren't bad either.

They can be tricky to cook properly, but I have been doing them for a while now and I think I finally figured them out. Put them on your grill on the top rack on the lowest setting (bottom rack will work if you keep them off direct heat). Flip them ever 8-10 minutes for about an hour or until they reach 160ºF. Then smother them with BBQ and turn the heat up to high until they caramelize.

I assure you they'll be tender and delicious. They're also pretty cheap (about $2.10/lb give or take a little).


I usually do pork shoulder roasts. Those that know me, know that I know that I know how to eat.(Ha!)

Okay get a pork shoulder roast from a place that you trust! Rinse it, pat it, trim it (if you must), massage it, rub it, then cook it. Low and slow. I do 180-200 degrees for HOURS! I use a rub that has a little spice, sweetness, and flavor to it. The last one I did was about 14-16 hours with an internal temp of about 200 degrees. These kind of pork roasts need longer and higher internal temp to help loosen up connective tissue.

If you want beef and cooking low, slow, and wet. Go with a nice bone-in chuck. Let it cook all day. I use beer-based wet cooking for things like that with an onion and garlic bulbs.


I always rotisserie whole pork loin.
But if you prefer beef, you can go rib roast, rib-eye roast, top loin (tenderloin being the break-the-bank cut, but cheaper as a loin vs. steaks)

Here's a good link. You will want roast beef.

j5 j5

@j5: I liked your link, thanks.


Sounds like you're cooking all those meats too hot. It takes time and low heat to break down the connective tissue and make it tender for all you mentioned but sirloin. Those cuts all come out wonderful in a crockpot.

I'm surprised sirloin came out tough. Maybe you just cooked it too long? Medium or medium rare are best, but cooking well done, you have to be very careful.

Also, you do need to let a large roast rest at least 10-15 minutes after it comes off the heat or it will be dry. Wrap it in foil or something to keep it from getting cold. With steaks, I wait a minimum of 5 minutes.


I went to Jungle Jim's today (there's only two in existence and people come from other cities to shop there) and they had choice standing rib roasts on sale for 6.99 a pound. Asked the nice butcher if I could put those on a spit with the bones and he said, sure, but if I wanted, he'd remove the bones, roll and tie it for me. Well, yeah, do that. Had it tonight and it was far better than what I've had before, but have to talk husband into putting the charcoal on the sides of the grill instead of immediately under the roast. I think it would be even more tender like that.

Thanks everybody for the replies, I appreciate it.


I think Ballpark has much better flavor than Oscar Meyer, and Hebrew National has way too much garlic.