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10-18-2005, 12:08 PM
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#1
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Saint O'Que


Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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Rack of Pork
anyone ever done a Rack of pork on their smoker.. you know.. the loin with the bones still attached. I am thinking of doing some as a second meat for a lady that wants a thanksgiving dinner catered.
I am thinking I would cook them at 250-275 til they hit 145-150 and then slice between the bones.
Or maybe wrap them around into a Crown roast of pork.
any ideas?
Thanks
Gary
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Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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10-18-2005, 01:13 PM
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#2
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BBQ Centralite


Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
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Raine,
You should have been at Nelsonville last Saturday. Lamb was the special/
extra category. That lamb looks fantastic.
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10-18-2005, 03:04 PM
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#3
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Saint O'Que


Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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ummmmmm dat look good Raine.... did you add the stuffing after smoking?
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Gary Cline
Gary's Barbeque
McGaheysville, Virginia
Barbeque. Sit back, relax, and let the smoke work it's magic!
You can't drink all day, unless you start in the morning.
Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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10-18-2005, 03:21 PM
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#4
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Graduate of BBQ Central


Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
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Gary
I would do rack of pork using same techniques as the prime rib with a higher finish temp aprox 140. I would use the pit temps you suggested so you get an even finish throughout the roast.
Jim
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To get a better piece of chicken you'd have to be a rooster
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10-18-2005, 09:53 PM
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#5
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Smoker


Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
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I do a rack or crown of pork every New Year's. I flavor-brine with a spiced apple juice mix, rub with a paste of garlic and herbes de Provence, start at as high a heat as I can get then immediately let it settle to 325 or so. I pull at 147 and rest it a while well-wrapped.
While the meat is cooking I roast garlic. For sauce I puree the roasted garlic with the rested meat's juices and some heavy cream. This I heat then reduce slightly.
I use a little apple for wood.
I cook for a couple in Ga each New Year's. I first used this approach several years ago and they liked it so much they insist I do the same every year.
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Kevin
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10-18-2005, 09:55 PM
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#6
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Guest
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Quote:
Originally Posted by K Kruger
I do a rack or crown of pork every New Year's.
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Where are you gonna be this New Year??? I wanna be there!! =P~
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10-18-2005, 10:00 PM
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#7
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Smoker


Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
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At Brookside Hill Estate in Brooks, Ga, southwest of Atlanta. Feel free to come on down. We pretty much eat and drink for three days.
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Kevin
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10-18-2005, 10:02 PM
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#8
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Guest
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That's tempting! Thanks Kev.
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10-18-2005, 10:25 PM
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#9
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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When you do the rack of pork, what cut of meat do you use? What do you tell the butcher you want?
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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10-18-2005, 11:03 PM
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#10
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Smoker


Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
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A rack is the rib section of the loin, bones frenched, chine bone removed. To make it into a crown roast you (or the butcher) splits between the ribs to make fashioning the crown easier, but it's worth doing anyway. A rack:
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Kevin
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10-19-2005, 05:11 AM
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#11
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
Originally Posted by K Kruger
I do a rack or crown of pork every New Year's. I flavor-brine with a spiced apple juice mix, rub with a paste of garlic and herbes de Provence, start at as high a heat as I can get then immediately let it settle to 325 or so. I pull at 147 and rest it a while well-wrapped.
While the meat is cooking I roast garlic. For sauce I puree the roasted garlic with the rested meat's juices and some heavy cream. This I heat then reduce slightly.
I use a little apple for wood.
I cook for a couple in Ga each New Year's. I first used this approach several years ago and they liked it so much they insist I do the same every year.
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Man Kevin... that sounds great. =P~
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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10-19-2005, 06:22 AM
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#12
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Kevin I wish you'd post here more often.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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10-19-2005, 07:34 AM
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#13
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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He told me he didn't like that "DJ" guy.
I'm still trying to whose initials are "D", "J".
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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10-19-2005, 10:36 AM
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#14
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Smoker


Join Date: Jan 2005
Location: Okeechobee, Fla
Posts: 326
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Funny Finney.
I'm not one for buying already-made herb or spice blends but I make an exception for h de P from Penzey's. They make theirs with lavender in the mix--essential in my book. The paste (h de P and garlic) is also very good for ribs on the rotis (a Susan Z suggestion).
Quote:
Fat people are harder to kidnap.
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Now that is funny!
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Kevin
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