This has a great taste and is easy to prepare. However we think it should only use 2 C. of milk, as 3 makes way too much. We also prefer a little more salt. Serves well with Tater-Tots.

Reviewed On: Oct. 6, 2006

this was the first time we tried to grill roast a cut of any kind of meat. We also added the smoke of hickory chips and it turned out fabulous! For the smoking, just get the chips after soaking and put on a piece of heavy duty aluminum foil, fold and seal into a packet by crimping all the open edges. Be sure to poke holes in the foil to let the smoke out. Place this directly on the coals while cooking. Be sure to set the vents in the lid opposite the coals and over the meat to draw the smoke to and over the meat. We used a Weber "Little Smokey Joe", about 19 in, in diameter. You can use any type wood you prefer, but a sweet wood works best for this recipe. Use an instant read thermometer to check the center of the meat for the proper temp depending on how like your meat done. We used a 2 lb. cut and it only took 2 hrs. figure about 1 hr. per pound (?) All in all, for a first time at grill smoking & roasting this turned out quite well, it may have been a first time, but it won't be the last. Thinking a pork loin roast next......?

Reviewed On: Oct. 2, 2006