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SmokyOkie
01-03-2009, 10:55 PM
I've had half a crown roast of pork in the freezer for about a year now, so I thought I ought to cook it. There was no way the Okette and I could even come close to eating half of it so I cut it in half and re vacu sucked the rest for later.

Here's the BB

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1884.jpg

Here's the rest of it

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1887.jpg

Trussed and rubbed, I did a garlic herb rub on this one

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1892.jpg

I thought this called for some cheezy onion bacon taters. We just kinda threw this together. No real recipe, but if it looks interesting, I'll give the play by play

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1893.jpg

Pork done after about an hour @ 425 in the Backwoods, and ready to rest

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1896.jpg

Taters done

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1898.jpg

Sliced, a little gravy, and some fresh Wooster and Tasso green beans

http://i128.photobucket.com/albums/p190/dickeydoobbq/prok%20rib%20roast%20and%20cheesy%20taters%20Jan%2 02009/HPIM1900.jpg

BYBBQ
01-03-2009, 11:14 PM
:wow: A feast fit for a King and Queen.:thumbs up:

SmokyOkie
01-03-2009, 11:41 PM
:wow: A feast fit for a King and Queen.:thumbs up:

King size maybe.:blushing:

TX Sandman
01-03-2009, 11:45 PM
:msn-wink: Tim got crowned!

That roast looks great! Had one with the outlaws on Thanksgiving and was impressed.

As for the taters, I'm interested. I think I see some bacon (tasso?), milk or cream, and cheeses.

Willkat98
01-04-2009, 12:50 AM
Tim

Did the Cetaphil add anything to the tenderness/flavor of the rub?

Please don't tell me Cetaphil is the Oklahoma Mustard slather!!!!

Fatback Joe
01-04-2009, 08:10 AM
Looks great, Tim.

californiasmokin
01-04-2009, 08:26 AM
Looks Great!!:1987_food:
I guess I should get one of those food vacuum sealers.

PigCicles
01-04-2009, 09:27 AM
Fine looking vittles Okie! You gotta stop using Cetaphil to clean your meats.

Excellent plated meal for sure - thanks.

peculiarmike
01-04-2009, 10:14 AM
The roast looks killer, and I'm certain it WAS! Good eats!
You need to dig around in that freezer a bit now and then. Jane finally made me go through all three of ours and inventory. It's posted on the kitchen fridge with a magnet. Anything that comes out gets crossed off, anything that goes in gets added. Seems to be working.

Jake
01-04-2009, 05:24 PM
The roast looks killer, and I'm certain it WAS! Good eats!
You need to dig around in that freezer a bit now and then. Jane finally made me go through all three of ours and inventory. It's posted on the kitchen fridge with a magnet. Anything that comes out gets crossed off, anything that goes in gets added. Seems to be working.

thats too funny thats how pip and i do it too,

tim that looked awesome and if the Cetaphil turns it out that good, i'll give er a try to :msn-wink: i could eat the whole dish of them taters too :drooling:

SmokyOkie
01-04-2009, 05:55 PM
:msn-wink: Tim got crowned!

That roast looks great! Had one with the outlaws on Thanksgiving and was impressed.

As for the taters, I'm interested. I think I see some bacon (tasso?), milk or cream, and cheeses.

I buy all my pork rib sections with the blade bone cut clear through with a band saw. the meat guys are glad to do it for you. Generally, I leave it attached until right before slicing. since i cut this one in half, I wen;t ahead and took it off.

For those not familiar, a true crown roast consists of two opposing sides of the carcass, ribs 5 or 6 through 13. the blade bone is removed leaving only the back rib bones. the ends are then stitched together to form a circle ( crown) and then a few wraps around the whole affair to keep it's shape.

the taters were sliced taters with crumbled bacon and a lot of onion sliced ( prolly hlf the volume of the taters).

They were slathered in a bechamel based cheese sauce with bacon added and baked for about 30 minutes then grated cheese added, and last but not least, a generous portion of french fried onions ere spread on top for about the last 5 minutes of the one hour 350 cook.


Tim

Did the Cetaphil add anything to the tenderness/flavor of the rub?

Please don't tell me Cetaphil is the Oklahoma Mustard slather!!!!

SSSSSSHHHHHHHHHHHHHH! They'll all be doing it. the emollients make for a nice tender bark.


Looks Great!!:1987_food:
I guess I should get one of those food vacuum sealers.

You need one!


The roast looks killer, and I'm certain it WAS! Good eats!
You need to dig around in that freezer a bit now and then. Jane finally made me go through all three of ours and inventory. It's posted on the kitchen fridge with a magnet. Anything that comes out gets crossed off, anything that goes in gets added. Seems to be working.

I kinda like the treasure hunt thing. Sides, with all we'e got in there, having a list wouldn't be much help. We would need something a little more like a map.:blushing::msn-wink: