Amuyu

Since I started this thing back in the day, both the Mrs. and I have significantly improved our #cookery. I figure that this would be a good place to share some of that moving forward.

I’ll start with something rather easy, but always tasty. The picture is of a 9lb (pre cooked weight) rack of pork. We basically don’t like eating pork chops cooked any other way. Costco sells these during holidays and they are a bargain. This whole rack came in under $20 and fed 7 adults and 3 kids with some leftovers.

The cooking? Couldn’t be simpler. I make sure to bring it up to room temperature by taking it out of the fridge at least a couple of hours ahead of time. I prep it with just a salt and pepper. The salt is used a little bit more liberally than the pepper, but use your own taste to judge.

Then on the Green Egg, I set up for indirect cooking at 350 degrees. Once that’s up to temp and stable, put the rack in with a meat thermometer in it. Avoid the bone and go for the thick part of the chop. Cook until it’s internal temp is 141-142. Take it out, put it on a carving board, cover with foil for at least 15 minutes. Slice and serve. It’s awesome.

Oh and for those that think it’s too pink? You are wrong.