Recently, I had the pleasure of cooking a pretty special piece of meat and I haven’t posted any cooks so I thought I would share this one.
Last xmas my BIL gave my wife and I a Prime Rib of Pork from Snake River Farms. I had an idea that this might be a memorable piece of meat so I was saving it for something special. Well, it seemed like that was never going to happen and I didn’t want him to think that we had forgotten it so last week I decided it was high time. He and his wife were free so a cook date was set.
I thawed the 7.7 pound roast and coated it with the rub recommended by SRF.
Then I vacuum sealed it for an overnight in the fridge.
The next morning after an hour on the counter I cranked up the MAK and applied some smoke for 35 min. and then cranked it to 335*. I pulled it at 135* IT in the thickest part (SRF recommendation) at the 2 hr. 15 min. mark. I tented loosely for 25 min. and started carving. The minute I hit it with the knife I knew it was tender and it cut easy peasie.
So in the end two 69-yr olds and two 71-yr olds thought it was the best tasting pork we had ever eaten. I have already started saving for another roast.
It’s a shame that we have bred all the fat and flavor out of our pigs. This was so different from the pork available locally now that it was like night and day, a huge difference.
Anyway, if you ever have the opportunity to eat some Berkshire (Kurobuta) pork, don’t pass it up. Thanks for looking.
Five ribs missing -
Leftovers the next day, yum!
Thanks for looking.
Last xmas my BIL gave my wife and I a Prime Rib of Pork from Snake River Farms. I had an idea that this might be a memorable piece of meat so I was saving it for something special. Well, it seemed like that was never going to happen and I didn’t want him to think that we had forgotten it so last week I decided it was high time. He and his wife were free so a cook date was set.
I thawed the 7.7 pound roast and coated it with the rub recommended by SRF.
Then I vacuum sealed it for an overnight in the fridge.
The next morning after an hour on the counter I cranked up the MAK and applied some smoke for 35 min. and then cranked it to 335*. I pulled it at 135* IT in the thickest part (SRF recommendation) at the 2 hr. 15 min. mark. I tented loosely for 25 min. and started carving. The minute I hit it with the knife I knew it was tender and it cut easy peasie.
So in the end two 69-yr olds and two 71-yr olds thought it was the best tasting pork we had ever eaten. I have already started saving for another roast.
It’s a shame that we have bred all the fat and flavor out of our pigs. This was so different from the pork available locally now that it was like night and day, a huge difference.
Anyway, if you ever have the opportunity to eat some Berkshire (Kurobuta) pork, don’t pass it up. Thanks for looking.
Five ribs missing -
Leftovers the next day, yum!
Thanks for looking.
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