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Rack of Pork/Prime Rib of Pork. And a BBQ review.

 
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k.c.hawg
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Joined: 17 May 2009
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PostPosted: Mon Jul 18 16 9:20 pm    Post subject: Rack of Pork/Prime Rib of Pork. And a BBQ review. Reply with quote

Well, Sunday was my birthday and my family and friends planned a brunch at a place I've been dying to go to. It's called CharBar, a collaboration of very successful restaurant people and a guy that has been very successful in the BBQ world. I've been buying his sauces and rubs under the label of Meat Mitch for several years. They opened a place in one of the party districts that seats probably 200 inside, and then has a huge courtyard with a huge bar and outdoor games. Music, games killer food. It's wildly popular right now. 100's of beers, many cocktails using smoked salt, smoked porters.

Much to my dismay I was told they only had the brunch menu on Sunday which features some Q but all tied into breakfast. Smoked Chicken Hash, Burnt Ends Benedict, Brisket and Eggs. My tune quickly changed when our outstanding waitress said, you came on our best day....brunch and full menu available from opening!! Yes!! I had a couple of cocktails. Here is one: The Bourbon Bull Mary which has a small batch Bourbon, Mitch's Rib Rub around the rim and the house made smoked Beef Jerky. That was a great Mary and the best Beef Jerky I've ever had.



I had the Holy Trinity, Ribs, Brisket and Burnt Ends with beans. Everything was outstanding!

I hadn't coordinated well and had thawed a Rack of Pork to cook on my birthday. We decided I would still cook. This is the first time I've ever injected pork. Didn't deem it necessary but wanted to try. It was a kitchen sink injection based with chicken broth, apple, orange and peach, honey. Some juices, some vinegars, dry rub, garlic, onion, pepper, and butter. The wife and I both knew it was going to be awesome, flavor profile was amazing. Rubbed it with a combination of two sweet with heat rubs.

Heat index was 109 so I switched from stick burner to Primo XL. Used some fruit woods and ran around an hour working from 250 up to 350 gradually,.....coming in the last 45-60 minutes at 350. Pulled with edges running 142-143 and center at 141. Almost even all across. It came a hair over 145 while tented.





I took last years Purple Hulls out of the freezer and made a pot with a smoked ham hock, Fried fresh okra and it was on. The wife said it was the best Purple Hull's she's ever had, and she had never had pork as tender and flavorful in her life. The pork was unbelievable. A butter knife would glide through it. Looking forward to chops and eggs!!





Guess I'm getting better with age!!
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Tue Jul 19 16 12:43 am    Post subject: Reply with quote

Happy Birthday, bro!! Man all that good chow AND fried okra!!! That is a birthday to remember! Hope your day was everything you hoped it would be. All the best.

--Dan
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Smokin Mike
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Joined: 02 Dec 2008
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Location: Winston-Salem, NC

PostPosted: Tue Jul 19 16 1:23 am    Post subject: Reply with quote

That's right up my alley right there k.c. Fried okra, black eyed peas, and a pork chop. Man that looks good!
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suckaass
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Joined: 06 Apr 2011
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Location: The Pacific Northwest

PostPosted: Tue Jul 19 16 3:48 am    Post subject: Reply with quote

Happy birthday, k.c.hawg Very Happy

It looks and sounds like you ate well and had a good time Very Happy
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k.c.hawg
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Joined: 17 May 2009
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PostPosted: Tue Jul 19 16 4:27 am    Post subject: Reply with quote

Thanks guys. I love cooking this cut. They come through Costco a few x a year and I usually put several in the freezer. I cook them low and slow and really set the smoke flavor in them, hot and fast with a lighter smoke and sometimes I will butcher them and cut double cut chops which are every big eaters dream.


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Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!
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k.a.m.
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Joined: 12 Dec 2007
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PostPosted: Tue Jul 19 16 5:01 am    Post subject: Reply with quote

Very Happy Happy Belated Birthday Todd. Very Happy It looks like you had a wonderful time I could hurt myself on that bloody Mary brother. Very Happy That pork looks Heavenly and the plate up with the peas and okra looks awesome my kinda meal. Very Happy
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Mike Lawry
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Joined: 18 May 2006
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PostPosted: Tue Jul 19 16 6:13 am    Post subject: Reply with quote

Now that's a birthday.
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brutus1964
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Joined: 01 Apr 2014
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PostPosted: Tue Jul 19 16 8:38 am    Post subject: Reply with quote

It looks like you had a great birthday. The food looks great.
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Canadian Bacon
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Joined: 06 Sep 2007
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PostPosted: Tue Jul 19 16 8:42 am    Post subject: Reply with quote

Happy Birthday k.c.hawg....nice looking cook.
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