Michael Richards
TVWBB Emerald Member
After advice from you guys here, I picked up this rack of pork.
After more advice from you guys, I started prep first this morning. Cross hatched the fat cap.
Some EVOO, salt, pepper, a good bit of garlic, and a tiny bit of brown mustard.
Got it on with a charcoal basket on both sides (no wood this cook) and a pan with half chicken broth, half water below for gravy. Kettle settled in at 400 for the whole cook.
Hit 133 and I pulled it.
After a 20 minute rest I went to cut. That part did not go as well as everything else. But after a little of a hack job it was service time.
And served with some really really good red skin roasted garlic mashed potatoes (which attempted to steal the show) and green beans.
The gravy was amazing also, but I forgot to get a picture with the gravy added. I was so surprised at how much pork flavor maked it into the gravy.
The pork was amazing, the top three parts where: the cracking which a lot of it come off durning my attempt to cut and we all had some (man was that good), the meat on the ribs bones was one of the best things I have eaten (I gave most away to the family), and the meat around the chin bone which I took for myself. I think the chin bone was a major part of what made it hard to cut, but it was great eating. Some of the chop meat was left for lunch tomorrow!
The taste of the pork and the crust surprised all of us. None of us could believe that it was only seasoned with oil, salt, pepper, and garlic. It tastes like so much more went into making the flavor profile and the texture. My aunt, who came over for dinner and cookie making after, said it was the best thing she has had off the grill from me. The fork full of the pork, the mashed potatoes, and the gravy was pretty special. The final two pictures do not do the meat justices, gives me room for improved!
After more advice from you guys, I started prep first this morning. Cross hatched the fat cap.
Some EVOO, salt, pepper, a good bit of garlic, and a tiny bit of brown mustard.
Got it on with a charcoal basket on both sides (no wood this cook) and a pan with half chicken broth, half water below for gravy. Kettle settled in at 400 for the whole cook.
Hit 133 and I pulled it.
After a 20 minute rest I went to cut. That part did not go as well as everything else. But after a little of a hack job it was service time.
And served with some really really good red skin roasted garlic mashed potatoes (which attempted to steal the show) and green beans.
The gravy was amazing also, but I forgot to get a picture with the gravy added. I was so surprised at how much pork flavor maked it into the gravy.
The pork was amazing, the top three parts where: the cracking which a lot of it come off durning my attempt to cut and we all had some (man was that good), the meat on the ribs bones was one of the best things I have eaten (I gave most away to the family), and the meat around the chin bone which I took for myself. I think the chin bone was a major part of what made it hard to cut, but it was great eating. Some of the chop meat was left for lunch tomorrow!
The taste of the pork and the crust surprised all of us. None of us could believe that it was only seasoned with oil, salt, pepper, and garlic. It tastes like so much more went into making the flavor profile and the texture. My aunt, who came over for dinner and cookie making after, said it was the best thing she has had off the grill from me. The fork full of the pork, the mashed potatoes, and the gravy was pretty special. The final two pictures do not do the meat justices, gives me room for improved!
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