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Pork chop, rib eye, rack of pork done the T-Rex wa
Loco Lobo
Posts: 114
Costco special rack of pork cut into 1 inch up to 2 inch chops – bone in.
Cut a pocket and hollowed out with my finger.
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
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.
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.
Cut a pocket and hollowed out with my finger.
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
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.
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.
Comments
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looks awesome! Wish I could taste test
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Sounds like what I did last week except the longer bones on yours look much better! Very nicley done and the sear marks finnish it!
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nice looking cook. i will have to look for those chops today. -r
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Looks good. Nice presentation on your final plate.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Spectacular job! Love it. What did you think of the stuffing mixture? Would you do it again the same way or mix up the stuffing contents?
And I love "grits" with dinner:)Knoxville, TN
Nibble Me This -
I was surprised - the stuffing was excellent. The almonds give it a nice nutty flavor while the cranberries a slight sweetness that pork likes.
Ran it through the food processor to make it into a paste before stuffing. -
I think the design was by accident...
I did replace the wire grill with the cast iron version. When it get really hot it makes nice marks
Thanks -
Pulled off about 160 and they were just right. I like pork a little on the medium side and my gal likes it dead. So one the thicker one's for me and the thinner for her.
Everyone else just had to choose their own poison -
Ever since Jethro on the Beverly Hillbillies ate giant bowls of cornflakes, I've like serving dinner that way.
Kind of a bistro thing, pretending we're on vacation.
Thanks -
FYI, Costco has whole racks. Pork version of a beef standing roast. Find the point between the bones and slice them yourself.
The two ends of the rack have different types of meat.
One end has uniform meat like a pork loin. The other has several different muscles together like a rib eye.
The rib eye end isn't as uniform but it is more tasty. So as the worker and provider of the feast, grab the one you want...
Best of luck
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