Was able to score a rack of pork from our recent exploratory visit to Costco so I decided to give it the copper pot treatment. Here is the photo documentation of said treatment.....
Cleaned up the fat cap & diamond cut in prep for seasoning.
my wife got this pit boss stuff to try and it was just missing something.....but after a little experimenting I discovered it was a match for blending with Big Bald BBQ rub over yellow mustard and topped with maple syrup.......the combination with pork and smoke is intoxicating!!!
Getting to Copper Pot ready, started a batch of coals on the side burner and after getting it heated up to 350, it had a steam clean to prep for the ROP....
On it goes, going to smoke @ 225-250 with maple wood....
Once it hit an IT of 138, I sliced up some pre-baked Yukon golds.....
Then I started a Marsala shallot sauce (Marsala, beef stock, Demi, shallots, S&P, Starch slurry) and started getting the CI hot for spuds.
Oh baby, just hit IT 144, time to pull it!!!
Resting for the carry over and for the sides to finish. As an FYI once IT hit 125, I started putting some smaller splits on the fire to bring the Copper Pot up to 300 ish to “glaze” the crust. I use small splits cause they flash quick with minimal smoke and create a convection roasting heat affect.....
On to the sides, 3 min blanched (salt, onion, garlic water) greens, then pan seared in classic olive and butter.
The Yukon’s went in the hot CI brushed with classic olive and a splash of butter...
Once the sides were done the slicing commenced in order to plate! Nothing but happy thoughts here!
And finally after the “long” photographic journey, I introduce you to the - Rack of Pork, the Copper Pot way!
Nothing but ROP currency!
So here is the Easter egg, story.....the SUV Knife....a cross over between a kitchen and camp/skinner.....15n20 w/a stabilized mesquite handle.
this baby is going to help create lots o bbq!!!
Thanks for viewing!
Cleaned up the fat cap & diamond cut in prep for seasoning.
my wife got this pit boss stuff to try and it was just missing something.....but after a little experimenting I discovered it was a match for blending with Big Bald BBQ rub over yellow mustard and topped with maple syrup.......the combination with pork and smoke is intoxicating!!!
Getting to Copper Pot ready, started a batch of coals on the side burner and after getting it heated up to 350, it had a steam clean to prep for the ROP....
On it goes, going to smoke @ 225-250 with maple wood....
Once it hit an IT of 138, I sliced up some pre-baked Yukon golds.....
Then I started a Marsala shallot sauce (Marsala, beef stock, Demi, shallots, S&P, Starch slurry) and started getting the CI hot for spuds.
Oh baby, just hit IT 144, time to pull it!!!
Resting for the carry over and for the sides to finish. As an FYI once IT hit 125, I started putting some smaller splits on the fire to bring the Copper Pot up to 300 ish to “glaze” the crust. I use small splits cause they flash quick with minimal smoke and create a convection roasting heat affect.....
On to the sides, 3 min blanched (salt, onion, garlic water) greens, then pan seared in classic olive and butter.
The Yukon’s went in the hot CI brushed with classic olive and a splash of butter...
Once the sides were done the slicing commenced in order to plate! Nothing but happy thoughts here!
And finally after the “long” photographic journey, I introduce you to the - Rack of Pork, the Copper Pot way!
Nothing but ROP currency!
So here is the Easter egg, story.....the SUV Knife....a cross over between a kitchen and camp/skinner.....15n20 w/a stabilized mesquite handle.
this baby is going to help create lots o bbq!!!
Thanks for viewing!
