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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-27-2011, 06:12 PM   #1
10_Bears
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Default Pork Rack with pron

Cooked a pork rack last night on the gasser, came out magnificent. Nice and juicy with perfect crackling!!! You'll notice a piece missing in the corner, my offiicial taster had to make sure it was ok

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Old 11-27-2011, 06:21 PM   #2
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Looks truly delicious,

Can you give some details on how you did it?

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Old 11-27-2011, 07:42 PM   #3
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Looks great. I almost picked up one of those the other day. I've never cooked one before. Not sure what I would do. Treat it like a loin or ribs..??
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Old 11-27-2011, 07:42 PM   #4
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that looks great, you did awesome.
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Old 11-27-2011, 09:24 PM   #5
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Thanks everyone. Was pretty easy really. Prepared it for great crackle by pouring boiling water from the kettle over the rind to open up the scores, then patted it dry with paper towel, then poured some vinegar over the rind and coated it very generously with salt, rubbing it in to the opened scores, and placed in the fridge for a while to dry out, an hour or so, would've liked longer but didn't have the time. When I pulled it out of the fridge I poured just a little bit more vinegar over it and put a bit more salt on, again rubbing into the open scores. I then put it on a wire rack in a tray and put it in the pre heated bbq, I also put a bowl of water in the bbq. Just as an experiment in keeping the air and meat moist. I think it did the job, the meat was quite juicy. Firstly cooked it at 440f - 450f for about 20 mins so the crackle could do its thing, then lowered the temp to 350f - 360f for about 2 hours.

Was pretty happy with how it came out. I just knocked off the left overs in a turkish bread roll for lunch with a bit of gravy.
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Old 11-27-2011, 09:43 PM   #6
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Quote:
Originally Posted by martyleach View Post
Looks great. I almost picked up one of those the other day. I've never cooked one before. Not sure what I would do. Treat it like a loin or ribs..??
Like loin Marty. Careful not to overcook because it will dry out and become stringy mate.
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Old 11-27-2011, 09:50 PM   #7
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That looks awesome. I too would like to know more about the meat chunk.
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Old 11-27-2011, 09:52 PM   #8
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that looks awesome!
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Old 11-27-2011, 10:00 PM   #9
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Whoa, I've never seen a skin on rack of pork before!
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Old 11-27-2011, 10:18 PM   #10
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Good looking Pork.
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Old 11-28-2011, 04:43 AM   #11
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Lovely...especially with the Phat still on there!
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Old 11-28-2011, 07:07 PM   #12
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That looks great!
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