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Author Topic: Pork  (Read 1437 times)

wessonjb

  • WKC Ranger
  • Posts: 611
Pork
« on: December 13, 2016, 04:47:56 PM »
Man , this turned out amazing ! Used rosemary , thyme , s&p , garlic , and cayenne !


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AZ Monsoon

  • WKC Ranger
  • Posts: 746
Re: Pork
« Reply #1 on: December 13, 2016, 05:08:07 PM »
That's pork? What is that? Looks fantastic!
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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #2 on: December 13, 2016, 05:13:53 PM »
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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AZ Monsoon

  • WKC Ranger
  • Posts: 746
Re: Pork
« Reply #3 on: December 13, 2016, 05:15:54 PM »
Where do you find something like that? Thanks
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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #4 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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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #5 on: December 13, 2016, 05:19:27 PM »
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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Travis

  • WKC Ambassador
  • Posts: 6537
Re: Pork
« Reply #6 on: December 13, 2016, 05:28:15 PM »
@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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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #7 on: December 13, 2016, 05:33:24 PM »
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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kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: Pork
« Reply #8 on: December 13, 2016, 05:53:34 PM »
Looks very good! You have any pics of it sliced up?


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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #9 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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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #10 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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wessonjb

  • WKC Ranger
  • Posts: 611
Re: Pork
« Reply #11 on: December 13, 2016, 06:06:25 PM »
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?


Sent from my iPhone using Weber Kettle Club mobile app
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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Pulled at it 140


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HoosierKettle

  • WKC Ambassador
  • Posts: 7363
Re: Pork
« Reply #12 on: December 13, 2016, 07:55:50 PM »
Outstanding.  Would love to give that a try.


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johncorvin

  • WKC Brave
  • Posts: 133
Re: Pork
« Reply #13 on: December 13, 2016, 08:11:08 PM »
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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