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Rack of Pork

It's that time of year again at Costco.  At least some locations have had rack of pork in stock for a week or two.  I have one in the freezer and one on the egg right now (cooking it indirect at 320F dome).
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Comments

  • gte1gte1 Posts: 376
    One of my favorite cuts of meat. This is a must try you will not do just one
    George
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  • njlnjl Posts: 785
    I was pressed for time yesterday (at least I thought I was), so I put the RoP on before the egg had quite stabilized.

    3:00pm 300F dome, 46F IT
    3:10pm 350F dome, 48F IT, shut the vents a bit
    3:30pm 310F dome, 66F IT
    4:00pm 320F dome, 99F IT
    5:00pm 320F dome, 142F IT, removed, covered with foil

    I put my usual BBQ rub on it in the morning.  I'd thought about cutting it in half and doing half BBQ, half just salt/pepper and maybe garlic...but chickened out.  For smoke, I used 3 discs of oak cut from a large fallen branch in the back yard.

    Most are cut much thinner than that top right one.  When I cut the first few, I had the silly idea that I'd be able to easily split the pieces.  Oak is HARD.
    oak.jpg 612.5K
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  • gte1gte1 Posts: 376
    So, how did it turn out?
    George
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  • nolaeggheadnolaegghead Posts: 12,505
    I spent a small fortune trying to split oak, it's tough stuff.   Need to get a hydraulic splitter.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SmokeyPittSmokeyPitt Posts: 5,614
    I'm thinking of trying one of these for a X-mas get together.  Might have to go to Costco for a couple of test runs.  I was thinking of a crown roast of pork, but considering it is really the same cut of meat not sure if it is worth the extra expense/trouble to get it cut into a circle. 

    I was thinking of something like this:

    (Not sure about the morel sauce though...morels sound like they are hard to come by). 



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • njlnjl Posts: 785
    I wouldn't bother with the crown thing.  BBQ rack of pork is pretty easy.  Just use your rub of choice.  Smoke/cook indirect at your temp of choice, and pull at about 140-145F.  I've cooked them anywhere from about 250F to 350F.  I've posted pics of them before...they always turn out about the same.  The only things I did differently this time were doming some foil on the plate setter to direct drippings into the fire, and used oak instead of apple and hickory.
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  • SmokeyPittSmokeyPitt Posts: 5,614
    Cool- thanks for the tips.  I am going to give this a try (hoping my Costco carries them).  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Richard FlRichard Fl Posts: 7,760
    I'm thinking of trying one of these for a X-mas get together.  Might have to go to Costco for a couple of test runs.  I was thinking of a crown roast of pork, but considering it is really the same cut of meat not sure if it is worth the extra expense/trouble to get it cut into a circle. 

    I was thinking of something like this:

    (Not sure about the morel sauce though...morels sound like they are hard to come by). 

    I love a Crown Roast during the holidays.  My butcher never charges extra to tie it up.


    http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.html
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  • SmokeyPittSmokeyPitt Posts: 5,614
    edited November 2012
    I'm thinking of trying one of these for a X-mas get together.  Might have to go to Costco for a couple of test runs.  I was thinking of a crown roast of pork, but considering it is really the same cut of meat not sure if it is worth the extra expense/trouble to get it cut into a circle. 

    I was thinking of something like this:

    (Not sure about the morel sauce though...morels sound like they are hard to come by). 

    I love a Crown Roast during the holidays.  My butcher never charges extra to tie it up.


    http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.html
    Thanks Richard...no I'm torn...that looks incredible as well.  



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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