Rack of Pork

Jeepster47

Decided to cook a rack of pork from Costco that was purchased last November and was being saving in the freezer for a special day ... funny how that stuff hides in the freezer.  Cut off two 2" chops last night and cooked them as monster chops to make sure the meat was still good ... it was ... surprised me how good it was.  Today what was left of the rack was coated with a little olive oil, Penzeys Pork Chop Seasoning, a little Penzeys Garlic Powder, and put back in the fridge to mellow.

Went to set up one of the eggs and damn if the oval stone wasn't in the new egg ... which was frozen shut ... top, felt and bottom vent frozen solid.  Out came the Mapp torch and with a light touch the top and bottom vents were open.  Stuck the Mapp touch in the bottom vent and lit the lump ... another plus item for the KAB ... then used a fan to get her up to 350 quickly.  It took 45 minutes at 350 before the felt let loose.  The lightly used OEM BGE seal is like a sponge ... geez.

When the egg was finally open, the pit was topped off with Rockwood and three chunks of pecan.  Then closed the egg up and let it stabilize at 350 degrees. The rack is on now with plans for about two hours before it's done.

pgprescott

Finally! Here we go. I'll be watching Tom. 

Jeepster47

The temp stayed fixed right on 350 for the entire cook ... no drifting.  Took 2 hrs and 5 minutes to hit an internal of 142 degrees.  I'm slowly working the IT temp down on pork ... will keep going until the missus cries foul.



The top crust, with a thin fat cap, was soft.  I was afraid to cut too much off, but this rack was so juicy that I could have removed all of the fat.  Based on a sample of one, I would have no problem keeping another rack of pork for up to a year.  Again, very tender, very juicy, and good tasting.

Plated with a little Blues Hog Tennessee Red ... love it on pork like this.

SGH

Awesome looking grub brother. Solid cook  

theyolksonyou

Looks great Tom.  

My family complained when I got down in that arena. Not color, but texture. I like it in the 140 range.

Kids also complain about chicken thighs vs breast for the same reason. Same kids eat sushi, escargot....go figure.

pgprescott

A+++++. The pics tell the story, juicy!!!! I like your temp right there myself. Great job Tom. 

Jeepster47

@theyolksonyou ... with that size of meat, I'm sure the temp ran up to ~147 degrees after it was pulled.  That's a safe zone to offer to the missus ... safe for me that is.

Jeepster47

I ended up with three vac sealed packages of pork in the freezer.  Didn't want them to lose any moisture, so sealed them while the meat was still warm.  Good/bad/okay?

YukonRon

Love the Grub! Great cook!

Mattman3969

I would eat the hell outta dat!!

DoubleEgger

Jeepster47 said:

And you were giving me hell about a skimpy looking plate?!

Seriously, good looking pork. Nice work sir. 

Jeepster47

DoubleEgger said:

Jeepster47 said:

And you were giving me hell about a skimpy looking plate?!

Seriously, good looking pork. Nice work sir. 

That plate was for the missus ... petite with a small appetite to match.

Fair call out though.

DMW

Jeepster47 said:

I ended up with three vac sealed packages of pork in the freezer.  Didn't want them to lose any moisture, so sealed them while the meat was still warm.  Good/bad/okay?

No prob vac sealing while warm. Drop them in an ice bath to cool as quickly as possible if you can. Then freeze for future.

Jeepster47

Thanks for the kind words guys. 

@DMW ... will plan on doing that next time.  Thanks.

caliking

Nicely done.  I wait all year for Costco to carry these. Reminds me that I need to get one.