Life has been crazy so I finally found some time to post my “throwdown” entry!
This year we cooked a small turkey dinner, we parted out a 14 lb bird vs the whole 20lbs we have done over the past few years, so in my prep forgot to adjust the amount of brine I made up….. so I saved it and set it a side…. For a Rack of Pork roast……. I diamond cut the top for presentation and brine depth into the meat….
Turkey seasonings goo really well with pork by the way….i took a little of the brine and added a few more aromatics and boiled them in, ie left over crasins and the poultry blend herbs….
I brined it for 24 hours then seasoned with a previous TD win from Man Crates….this seasoning has a taste of 5 spice so it went well with the apple cider brine and pork…..I also put a layer of maple syrup over it all! More on why later….its not just for sweet….
I have done most of my cooks of these rack of pork’s in the past @ 235 but time was escaping me so I ran the RT1250 @ 265 ( I do 90% of all my smokes at 265 these days….)
Once the roast went on the smoker I grabbed the left over sweet spuds we had so I drizzled classic olive oil over them and seasoned them down with Jeff’s original rub….
The puds went on the Weber sear zone to get a nice sear.
I’ve never done this so I was Jonny on the spot, which was a good thing cause they seared up quick!!!!! Like 4 ish mins per side….
Once the all had nice even color they went in a foil pan, then some braising liquid was added, chicken broth, garlic, bourbon, butter, and syrup…..
The spuds were then added to the RT for slow braising……. Progress shot…..put some chicken breasts on for the wife to smoke as well….
The spuds ran for about 90 mins…..oh man they came out NICE….. I dropped a code on the just in case…..
I pulled the rack at INT 143 (close to an 2.5 hour cook) and put in the house oven at 145 to rest and wait for the spuds….
Now here is the reason for the syrup, it helps create a beautiful crust at the lower smoke temp. Oh and I’m 100% sold on doing these racks at 265 from now on……the pic says it all!!!!
Here is the alternate pic that I didn’t enter…..
Oh yes the compote used the leftover apples and crasins we had for the big thanksgiving day dressing and slaw, we cut way too many apples and saved them…..
And finally the encore shot……
My intention with this entry was to show a different perspective to leftovers to the big meal day. It’s all about adding simple layers of flavors together to make a whole new meal!
Thanks again to the forum, judges, sponsors and members for making these throwdowns possible!
This year we cooked a small turkey dinner, we parted out a 14 lb bird vs the whole 20lbs we have done over the past few years, so in my prep forgot to adjust the amount of brine I made up….. so I saved it and set it a side…. For a Rack of Pork roast……. I diamond cut the top for presentation and brine depth into the meat….
Turkey seasonings goo really well with pork by the way….i took a little of the brine and added a few more aromatics and boiled them in, ie left over crasins and the poultry blend herbs….
I brined it for 24 hours then seasoned with a previous TD win from Man Crates….this seasoning has a taste of 5 spice so it went well with the apple cider brine and pork…..I also put a layer of maple syrup over it all! More on why later….its not just for sweet….
I have done most of my cooks of these rack of pork’s in the past @ 235 but time was escaping me so I ran the RT1250 @ 265 ( I do 90% of all my smokes at 265 these days….)
Once the roast went on the smoker I grabbed the left over sweet spuds we had so I drizzled classic olive oil over them and seasoned them down with Jeff’s original rub….
The puds went on the Weber sear zone to get a nice sear.
I’ve never done this so I was Jonny on the spot, which was a good thing cause they seared up quick!!!!! Like 4 ish mins per side….
Once the all had nice even color they went in a foil pan, then some braising liquid was added, chicken broth, garlic, bourbon, butter, and syrup…..
The spuds were then added to the RT for slow braising……. Progress shot…..put some chicken breasts on for the wife to smoke as well….
The spuds ran for about 90 mins…..oh man they came out NICE….. I dropped a code on the just in case…..
I pulled the rack at INT 143 (close to an 2.5 hour cook) and put in the house oven at 145 to rest and wait for the spuds….
Now here is the reason for the syrup, it helps create a beautiful crust at the lower smoke temp. Oh and I’m 100% sold on doing these racks at 265 from now on……the pic says it all!!!!
Here is the alternate pic that I didn’t enter…..
Oh yes the compote used the leftover apples and crasins we had for the big thanksgiving day dressing and slaw, we cut way too many apples and saved them…..
And finally the encore shot……
My intention with this entry was to show a different perspective to leftovers to the big meal day. It’s all about adding simple layers of flavors together to make a whole new meal!
Thanks again to the forum, judges, sponsors and members for making these throwdowns possible!
