Last weekend I saw it there. Never heard of it before though.

~$23- $24 for a rack. Looks like a rack of lamb only bigger and
meatier. Looked pretty damn tasty.

The directions on the package say to grill it to make aesthetic grill
marks, then bake/roast in oven to doneness. More info given on
presentation than preparation.

There's 2-3 recipes on Epicurious for it.

Anybody here tried it? Recommendations?

-Zz

"Zz Yzx" > wrote in message
...
> Last weekend I saw it there. Never heard of it before though.
>
> ~$23- $24 for a rack. Looks like a rack of lamb only bigger and
> meatier. Looked pretty damn tasty.
>
> The directions on the package say to grill it to make aesthetic grill
> marks, then bake/roast in oven to doneness. More info given on
> presentation than preparation.
>
> There's 2-3 recipes on Epicurious for it.
>
> Anybody here tried it? Recommendations?
>
> -Zz

Sounds like a center cut bone in pork loin. That used to be a very common
cut of meat in the past, but the packaged loins and tenderloins seem to have
replaced it.

Rub it whit your favorite seasonings. We like salt, pepper, garlic,
rosemary. Use a thermometer and pull it from the oven between 145 and
150, let it rest 15 minutes and enjoy.

On Mar 13, 11:53*am, "Ed Pawlowski" > wrote:
> "Zz Yzx" > wrote in message
>
> ...
>
> > Last weekend I saw it there. *Never heard of it before though.
>
> > ~$23- $24 for a rack. *Looks like a rack of lamb only bigger and
> > meatier. *Looked pretty damn tasty.
>
> > The directions on the package say to grill it to make aesthetic grill
> > marks, then bake/roast in oven to doneness. *More info given on
> > presentation than preparation.
>
> > There's 2-3 recipes on Epicurious for it.
>
> > Anybody here tried it? *Recommendations?
>
> > -Zz
>
> Sounds like a center cut bone in pork loin. *That used to be a very common
> cut of meat in the past, but the packaged loins and tenderloins seem to have
> replaced it.
>
> Rub it whit your favorite seasonings. *We like salt, pepper, garlic,
> rosemary. * *Use a thermometer and pull it from the oven between 145 and
> 150, let it rest 15 minutes and enjoy.

We had that for dinner last night with roasted peeled spuds, spinach
salad, and asparagus. Tidy bone-in rack, about 5 pounds, could have
frenched it, but I didn't want to mess with it.
S/P rub, garlic slivers inserted thru and thru; hefty douse of olive
oil , then schmeared with choppec fresh tarragon, mist of lemon.. 425°
for 20 minutes, then an hour or so at 350°. 150° was the magic number
to yank and let it rest. Incredibly juicy, crispy crust. 1.69 lb at a
local shop'n save store. Will get 3 great meals from it.
Pierre

On 3/13/11 10:17 AM, Zz Yzx wrote:
> Last weekend I saw it there. Never heard of it before though.
>
> ~$23- $24 for a rack. Looks like a rack of lamb only bigger and
> meatier. Looked pretty damn tasty.
>
> The directions on the package say to grill it to make aesthetic grill
> marks, then bake/roast in oven to doneness. More info given on
> presentation than preparation.
>
> There's 2-3 recipes on Epicurious for it.
>
> Anybody here tried it? Recommendations?
>
> -Zz


Try this for rack of pork, it is 'da bomb!
I'll have to take a pix next time I do one !!


Roast Rack of Pork with Caramelized Maple Onions

6 servings

Ingredients

* 1 (5-1/2-pound) pork rack with 8 bones attached
* Salt and black pepper
* 2-3 ounces olive oil
* 4 yellow onions, sliced
* 1-1/2-inch fresh ginger, crushed
* 1 tablespoon cinnamon
* 1 star anise (optional)
* 4 tablespoons sweet unsalted butter
* 1/2 cup maple syrup
* 4 cups apple cider

Directions

Season both sides of rack with salt and pepper 20 minutes before
cooking. Sear in heavy saute pan with olive oil until rack is well
caramelized.
Set aside on plate. Preheat oven to 350 degrees F.

In same pan, add sliced onions, ginger, cinnamon, star anise and butter.
Slowly cook until onions are well caramelized. Add maple syrup and cook
for 2 minutes.

Deglaze with cider, adjust salt and pepper to taste and reduce until a
glaze forms. Completely cover rack with half of onion compote. Transfer
to roasting pan and place in oven. Cook at 20 minutes per pound or until
internal temperature is 145 degrees F. Halfway through cooking time,
spoon over remaining half of onion compote. Remove from oven and let
rest for 10 minutes before slicing. Discard the ginger and star anise.

Paul Mann

"Sqwertz" > wrote in message
...
> On Sun, 13 Mar 2011 08:17:21 -0700, Zz Yzx wrote:
>
>> Last weekend I saw it there. Never heard of it before though.
>>
>> ~$23- $24 for a rack. Looks like a rack of lamb only bigger and
>> meatier. Looked pretty damn tasty.
>>
>> The directions on the package say to grill it to make aesthetic grill
>> marks, then bake/roast in oven to doneness. More info given on
>> presentation than preparation.
>>
>> There's 2-3 recipes on Epicurious for it.
>>
>> Anybody here tried it? Recommendations?
>
> Costco has great pork. If the still has a decent fat cap, they can be
> smoked at 280-300F with very good results.
>
> Here's one I did in the oven for New Years day:
>
> http://img846.imageshack.us/img846/2...stfinished.jpg
> http://img638.imageshack.us/img638/2...oastplated.jpg
>
> -sw
>
>
It looks very nice. What is the sauce? Is it a seasoned roux thickened pork
stock, a pork veloute? Making a sauce that fits with a rack of pork is
difficult, though a Bernaise sauce might be very nice.

Kent

On Sun, 13 Mar 2011 08:17:21 -0700, Zz Yzx wrote:

> Last weekend I saw it there. Never heard of it before though.
>
> ~$23- $24 for a rack. Looks like a rack of lamb only bigger and
> meatier. Looked pretty damn tasty.
>
> The directions on the package say to grill it to make aesthetic grill
> marks, then bake/roast in oven to doneness. More info given on
> presentation than preparation.
>
> There's 2-3 recipes on Epicurious for it.
>
> Anybody here tried it? Recommendations?

I've made it several times, always with great success. I normally use a
salt+sugar brine for 8 hrs or so (I generally do 1/3 cup sugar, 1/3 cup
salt to one quart apple cider or water. If I'm using water I might bump
the sugar a bit). I sometimes use a basic pork rub, and sometimes just
pepper. I cook it off the coals at about 300, with light smoke. The
family is pretty queasy about pink pork, so I generally pull it at 155
or so. It is always very good, and it makes a nice presentation.

"Carbon" > wrote in message
news
> On Sun, 13 Mar 2011 08:17:21 -0700, Zz Yzx wrote:
>
>> Last weekend I saw it there. Never heard of it before though.
>>
>> ~$23- $24 for a rack. Looks like a rack of lamb only bigger and
>> meatier. Looked pretty damn tasty.
>>
>> The directions on the package say to grill it to make aesthetic grill
>> marks, then bake/roast in oven to doneness. More info given on
>> presentation than preparation.
>>
>> There's 2-3 recipes on Epicurious for it.
>>
>> Anybody here tried it? Recommendations?
>
> I've made it several times, always with great success. I normally use a
> salt+sugar brine for 8 hrs or so (I generally do 1/3 cup sugar, 1/3 cup
> salt to one quart apple cider or water. If I'm using water I might bump
> the sugar a bit). I sometimes use a basic pork rub, and sometimes just
> pepper. I cook it off the coals at about 300, with light smoke. The
> family is pretty queasy about pink pork, so I generally pull it at 155
> or so. It is always very good, and it makes a nice presentation.
>
>
1/3 cup salt to one quart water is pretty salty, unless you're using one of
the Kosher salts.

Kent

>~$23- $24 for a rack. Looks like a rack of lamb only bigger and
>meatier. Looked pretty damn tasty.

'k. I did half the rack. Rubbed it, seared it good on a griddle,
then roasted it. Then fed it to wife, daughter, and myself.

First night: "Eh. It's OK".

Second nght (leftovers): "DAMN good."

Funny how it goes sometimes.

I'll try a glaze for the other half, 'prolly Friday night.

=Zz