G'Day Bruces :becky:
I'm on a roll this month so I'm going for the trifecta. Here's my entry for High On the Hog and the Kettle Cookoff.
I started with a Pork Rack and brining ingredients:
Love my little Flat Top and bench.
While that was boiling down I poured some boiling water in the skin.
And this is a tool everyone with a crackling fetish should have:
Brined for 24hours.
Then some of this on the skin to season and salt it further
And in the fridge for 24 hours uncovered.
Next day on the Performer with Mallee Root Lump at 450F
Meanwhile, preparing for a variation of a dish I had at a Greek restaurant once. Heavily modified for BBQ.:becky:
Coated the Cauli in melted butter, cumin and paprika:
The rack 30 mins in:
Added the Cauli and roasted it to this point:
Here it is DONE at 155F Internal :becky:
Wrapped it in foil and a towel to rest and hold. Meanwhile the Cauli went into the oven with the other ingredients and this was the result:
Not done yet with the Kettle:
Here's where I let myself down a bit. Not so used to the new phone camera yet so these shots are pretty crappy.
But you get the idea:
Some plated shots: Hard to make it look good from here but this was the best, most juicy Pork rack I've ever had. The brine did the trick perfectly.
Final cutting shot:
My plate:
I'll do this again for sure. Just got to plan it 3 days out!:clock:
Thanks for looking!
Cheers.
Bill
I'm on a roll this month so I'm going for the trifecta. Here's my entry for High On the Hog and the Kettle Cookoff.
I started with a Pork Rack and brining ingredients:
Love my little Flat Top and bench.
While that was boiling down I poured some boiling water in the skin.
And this is a tool everyone with a crackling fetish should have:
Brined for 24hours.
Then some of this on the skin to season and salt it further
And in the fridge for 24 hours uncovered.
Next day on the Performer with Mallee Root Lump at 450F
Meanwhile, preparing for a variation of a dish I had at a Greek restaurant once. Heavily modified for BBQ.:becky:
Coated the Cauli in melted butter, cumin and paprika:
The rack 30 mins in:
Added the Cauli and roasted it to this point:
Here it is DONE at 155F Internal :becky:
Wrapped it in foil and a towel to rest and hold. Meanwhile the Cauli went into the oven with the other ingredients and this was the result:
Not done yet with the Kettle:
Here's where I let myself down a bit. Not so used to the new phone camera yet so these shots are pretty crappy.
But you get the idea:
Some plated shots: Hard to make it look good from here but this was the best, most juicy Pork rack I've ever had. The brine did the trick perfectly.
Final cutting shot:
My plate:
I'll do this again for sure. Just got to plan it 3 days out!:clock:
Thanks for looking!
Cheers.
Bill
