Man , this turned out amazing ! Used rosemary , thyme , s&p , garlic , and cayenne ! (http://uploads.tapatalk-cdn.com/20161214/e722ea3e43283fff674ec4dd9f9a446f.jpg)
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That's pork? What is that? Looks fantastic!
Quote from: AZ Monsoon on December 13, 2016, 05:08:07 PM
That's pork? What is that? Looks fantastic!
French racked . Basically a pork loin with the rib bones still attached.
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Where do you find something like that? Thanks
Quote from: AZ Monsoon on December 13, 2016, 05:15:54 PM
Where do you find something like that? Thanks
Hard to believe but got it from Walmart the other day for $13
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Quote from: wessonjb on December 13, 2016, 05:17:52 PM
Quote from: AZ Monsoon on December 13, 2016, 05:15:54 PM
Where do you find something like that? Thanks
Hard to believe but got it from Walmart the other day for $13
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I forgot to mention I marinated it for 24 hours in 32oz of apple juice, 1/2 cup of salt and sugar. One of the tastiest things I've ever cooked on my kettle.
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@wessonjb great job. Looks absolutely amazing. Did you cook indirect the entire time or sear at all?
@AZ Monsoon You can also have your butcher do that for you.
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I cooked indirect in between my baskets. I went 325-350 the whole cook with some pecan. Tasted as good as it looked. One of my top 3 cooks on my kettle so far. Tbsp of rosemary , thyme , salt , garlic , onion , cracked pepper , and dash of cayenne. Marinated 24 hrs with apple juice , salt , and sugar.
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Looks very good! You have any pics of it sliced up?
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Quote from: kettlebb on December 13, 2016, 05:53:34 PM
Looks very good! You have any pics of it sliced up?
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Got demolished as soon as I cut it. What was cool was the juice that came out. Laid the slices in it before serving giving the inside extra flavor. Got one slice left over. I'll shoot a pic of it
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Quote from: wessonjb on December 13, 2016, 05:56:48 PM
Quote from: kettlebb on December 13, 2016, 05:53:34 PM
Looks very good! You have any pics of it sliced up?
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Got demolished as soon as I cut it. What was cool was the juice that came out. Laid the slices in it before serving giving the inside extra flavor. Got one slice left over. I'll shoot a pic of it
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(http://uploads.tapatalk-cdn.com/20161214/44703a449f22db5e0ef44384c7440992.jpg)
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Quote from: wessonjb on December 13, 2016, 06:05:55 PM
Quote from: wessonjb on December 13, 2016, 05:56:48 PM
Quote from: kettlebb on December 13, 2016, 05:53:34 PM
Looks very good! You have any pics of it sliced up?
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Got demolished as soon as I cut it. What was cool was the juice that came out. Laid the slices in it before serving giving the inside extra flavor. Got one slice left over. I'll shoot a pic of it
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(http://uploads.tapatalk-cdn.com/20161214/44703a449f22db5e0ef44384c7440992.jpg)
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Pulled at it 140
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Outstanding. Would love to give that a try.
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That's looks amazing! I always get a few of these sliced cuts when buy country style ribs. Does anyone know what the whole cut is called?
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