Was I ever surprised! (pic heavy)

NoVA Bill

Finally egged the 5 lbs bone in pork roast.

The Pork Roast:

The fix'ins:

All dressed up with EVOO, salt, pepper and minced garlic.

On the egg at 220 grid with cherry chunks for smoke.

Finally a nice day!

The finished roast, pulled at 142 degrees, set under broiler for 5 minutes to chrisp up the fat cap (do not do this with minced garlic like I did :( ) then rested while I sauteed the zucchini and spinach.

Eight beautiful chops and surprise no chine!

Plated with sauteed zucchini and spinach.


Wow...was I surprised at the how tender and tastful the meat was. I didn't believe the first chop tasted so good I had a second chop to confirm. Will definitely do this cook again most likely with my house rub for a comparison.

Personal note: I'm finished using minced garlic will graduate to cloves. Minced burns to easily and you can stuff cloves into slits in the meat which would be nice with this cook.

Dave in So Cal

Looks nice Bill. I have not seen that cut of pork before. Looks like a prime rib of pork. I will have to look for it next time I am at Costco.

NoVA Bill

Hey Dave, at $2.99/lbs it's a steal! It looked real pretty right off the egg then the burnt the garlic under the broiler. Lesson learned.

Thanks,

2Fategghead

Bill, I'm like Dave I have never seen that cut of pork. But, you got be believing I want to try that cook. Great post. I think I would like my rub to be on the sweet side and like you said drill some holes and bury some garlic cloves. :P Tim

NoVA Bill

Thanks Tim, I've never had a piece of pork be so tender and succulent. It was a big surprise.

Little Steven

Bill,

Wouldn't do that cut any other way. Pretty juicy eh?

Steve

Richard Fl

Nice looking roast. When it fits your plans step it up to a crown roast and WOW your dinner guests.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=636653&catid=1

Dave in So Cal

Evidently, this is not an unheard of cut. I Googled "rack of pork" and came up with a bunch of hits for recipes, etc.

Here is a link that has more info on the cut.

http://www.theotherwhitemeat.com/Cut_RackofPork.aspx

NoVA Bill

Hey Steve, just like you said in previous post. Very juicy.

Thanks,

NoVA Bill

Hey Richard, your post is very impressive. I definitely want to do the crown thing. Don't know what I'd do with 18 ribs though! :laugh: Have a party I guess.

Thanks,

thebtls

nice. you can find garlic cloves that are already peeled...that is what I use a lot.

cookn biker

That looks mighty tasty Bill!! Great job!! I keep telling myself to pick one up. I do believe you spun me into doing it. Great garlic tip for the peeps.
I love fried spinich!!

NoVA Bill

Trudat, I was all over the web and forum looking at recipes - lots of posts. Need some broccili rabe to do a good Italian recipe!!!

Thanks!

NoVA Bill

Thanks Tony!

Dave in So Cal

The meat looks like it could go with just about any veggie.

I am going to look hard for this cut. You can't beat the price since bone in pork chops are regularly priced at about $4.00/lb, and the full roast is a lot better presentation.

Also, my wife always says pork chops are dry. Since the egg and full roast would keep in a lot of the moisture, this may be the way to fix pork chops that finally pleases her.

Thanks for the post and discussion Bill and others.

NoVA Bill

Hey Molly,

I bought the roast on a whim then needed you and couple of others to push me to getrdun! Now I'm glad I did. Truly a surprising cook.

Thanks!

Richard Fl

Thanks to YB in Hotlanta in '04 or so, I have been doing them for Christmas and special occasions. figure 1 bone + per adult and have a few leftover. Great for a dinner party, but the roast is perfect for a small group.

Pork, Roast, Crown, Christmas '08, Richard Fl

It is all YB's fault for teasing us with Eggtoberfest '04 & '05 and then giving us a taste at Eggtoberfest '06. After doing a 24 bone/15 lbs Christmas '06 had to do another for Christmas '08 Thank you again! Richard




INGREDIENTS:
1 10 Lbs Pork, Roast, Crown, 13 Bones
Marinade:
2 Parts CHEEP Yellow Mustard
1 Part Big'Uns Carnivore BBQ Sauce
Indian River Pixie Dust, Rub
Indian River Rainbow Pepper
Side
2 Pkgs Uncle Ben's Original Wild Rice Mixture
6 Tbs Insian River Mango Chutney
1 Cans Water Chestnuts, Chopped, Coarsley
4-5 Scallions, Chopped and Sauteed
1/2 Cup Pinion Nuts, Pignoles
Dash Salt/Pepper & Cavender's Seasoning




Procedure:
1 Rack ready to roast!
2 Roast was slathered with 2 parts CHEEP yellow mustard, 1 part Big 'un's Carnivour BBQ sauce. Indian River Pixie Dust, Indian River Pepper Blend. Sat overnight in the refrigerator.. Took out 2 hours before placing on BGE. Internal temperature was 54°F when placed on BGE. Rested for about 2 hours on the counter before placing on BGE..
3 Large BGE was set up indirect, drip pan w/water 3/4 way up. At 350°F placed the roast on the grid..
4 Had handful of cherry chips and 4 large tablespoons of used coffee grounds for the smoke. . Brought the BGE to 325°F-350°F, Placed aluminum foil around tips of bones. Pulled, when the internal temperature reached 140°F, about 2 hours and 15 minutes. Let rest normally 30-45 minutes, but this time, had so much going on that the roast was ready 2 hours before the guests were hungry.
5 SO, covered with aluminum foil and let sit on table in kitchen for the duration, never reheated in oven, just served with hot mushroom gravy. Worked out fine.
6 Placed little paper frills on the bones. Sliced 1 bone/chop per person was plenty.
7 None of this would have been possible without the kind help from Mr Crown Roast, Larry Ward, AKA "YB". Thanks Larry!!!
SIDES SERVED:
Rice:
1 Mix the chutney, chopped water chestnuts, thinly sliced scallions and pine nuts. Add this to the boiling water and then the rice. Apprx 25 minutes..Prepare the Uncle Bens Original Wild rice according to package.
Other Sides:
1 Apple Sauce, Pork Gravy, Asparagus Grilled, Portobello Mushrooms & Sweet Onion, cut in fork size pieces, placed in aluminum foil with little butter chicken boullion, s/p and teaspoon water wrapped tightly and placed on egg 30-45 minutes while roast is cooking. Dessert of choice, ours was three layer white cake with coconut frosting.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2006/12/25

2007/01/02--Richard Fl---Fed 12 adults Christmas day and 6 more 3 days later. Gave some away. In the future will figure 1 1/3-1 1/4 bones per person, depending on crowd and are they big eaters.

2008/12/25--Richard Fl-- Served 6 adults Christmas day. Had 9 bones left over and they were individually food savered and are now in the freezer for future smoked pork chop dinners.



event.

NoVA Bill

You bet. Try the Costco boneless chops on the egg. They're normally very thick and cook up very moist and tasty - can't beat'em!

NoVA Bill

Thanks, I now have your recipe is in my cookbook. Next one has to be with my rub. Also, I believe I have fallen blindly and unawares into my Kassler ripchen replacement meat - now I can make my own for New Years.

Lanier Jim

Nova - that looks great and I bet there isn't a vampire within 50 miles of you right now! Got to love the Garlic - :laugh:

LJ

NoVA Bill

Hey LJ, I do have this "air" about me righ now. Garlic = Good.

Thanks!

Lanier Jim

I bet you do have an "air" about you right now...and will keep it for about another week or two! :laugh: Seriously - I just showed the cook to my wife and guess what she wants me to cook this weekend - thanks for costing me at least $30 plus to feed all five of us...then add in the sides to that...you bum!

KMO_Q

NoVA Bill

I was just at Costco had the same package in my hand and put it back...next time, I'll make sure I grab it and give it a try...thanks!

Mr. & Mrs Potatohead

Very, very nice...
I can taste it from here!

NoVA Bill

Just as any formum member, "I'm here to help".

Good luck with the cook!

NoVA Bill

Hey Kevin,

It's a no brainer cook on the egg as whitnessed by me. I certainly will be cooking this roast again.

Thanks,

NoVA Bill

Thank you.