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Pork chop, rib eye, rack of pork done the T-Rex wa

Loco Lobo
Loco Lobo Posts: 114
edited November -1 in EggHead Forum
Costco special rack of pork cut into 1 inch up to 2 inch chops – bone in.

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Cut a pocket and hollowed out with my finger.

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Used a cut off injection syringe for frying turkeys’ to inject the stuffing. Added a stuffing of bread crumbs, toasted almonds, dried cranberries, Feta cheese and Moroccan spices. http://www.thespicehouse.com/spices/moroccan-spice-mixture

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Used T-Red recipe but on pork, got to 500 degree’s. Dwell temperature 350 degree’s due to the need to go higher than med-rare on pork. Turned every 5 minutes for 15 on 2 inch thick and 10 minutes on 1 inch thick.

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Let them rest

Finished with Polenta. My grandmother would call them grits but when in Rome… Sauté of spinach, garlic and bell pepper with green beans.

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