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Rack of Pork
njl
Posts: 1,123
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).
Comments
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One of my favorite cuts of meat. This is a must try you will not do just oneGeorge
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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.
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I spent a small fortune trying to split oak, it's tough stuff. Need to get a hydraulic splitter.
______________________________________________I love lamp.. -
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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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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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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SmokeyPitt said: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).
http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.html
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Richard Fl said:SmokeyPitt said: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).
http://site.outdora.com/blog/crown-roast-big-green-egg-richard-fl-1431.htmlWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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