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Ok, it wasn't last night, but it was 2 nights ago?
I am learning to drive my P-60 as I like to call it - the Primavera 60. I decided to try a Rack of Pork recipe I came across.
To give credit, where credit is due here is the link the original recipe by Chef Dennis Littley: Oven Roasted Rack of Pork Recipe
Often when I cook, I usually look up recipes and sort of combine a few to make them my own, or really to tweak them to my tastes. I used this recipe straight up except that I was making this in my WFO - which was really my focus. I am learning to drive this oven at different temperatures and lengths of time. Fun stuff as you all know.
The recipe is pretty simple:
Rinse and dry the roast
Rub with Olive Oil
Season with Sea Salt and Pepper and finish with a good amount of Montreal Sesaoning.
Place on a bed of chopped celery, carrots and onion in a baking pan and place into your oven.
The recipe called for doing 15 minutes at 450 degrees and then lowering it to 325 degrees for about 2 hours.
That's a tough task in a live fire wood oven.
I had made pizzas the day before and the oven walls were still about 200 plus degrees so I figured I could build a small fire and ease it up to around 300-350 ambient temperature. Parts of the oven walls were between 400-500 and I decided to let the fire die down at that point and let the heat soak in for a bit.
When I put the roast in, I decided to close the oven door to stop the fire for a bit and use the apple wood smoke to further enhance the roast. I kept it closed for about 30 minutes. You can see the ambient temp in the pic is showing about 325. Pretty lucky. I figured I could fire it up with a log at the end to "sear" it more if needed.
After 30 minutes I opened the door and the fire started up when it got it's oxygen. I rotated the roast a couple of times, but pretty much let it ride for about 2 hours.
This was the most moist pork I've ever had! I think the addition of the smoke gave it a nice addition to the flavor profile as well.
My kids came by and took most of the carrots as I was making the gravy in the pan as the roast rested!
Last night, I sliced some of the left overs thinly and made a pizza - I'll be posting a story on Pizza Quest about that for sure.
Anyway, this is a great recipe for sure!
I am learning to drive my P-60 as I like to call it - the Primavera 60. I decided to try a Rack of Pork recipe I came across.
To give credit, where credit is due here is the link the original recipe by Chef Dennis Littley: Oven Roasted Rack of Pork Recipe
Often when I cook, I usually look up recipes and sort of combine a few to make them my own, or really to tweak them to my tastes. I used this recipe straight up except that I was making this in my WFO - which was really my focus. I am learning to drive this oven at different temperatures and lengths of time. Fun stuff as you all know.
The recipe is pretty simple:
Rinse and dry the roast
Rub with Olive Oil
Season with Sea Salt and Pepper and finish with a good amount of Montreal Sesaoning.
Place on a bed of chopped celery, carrots and onion in a baking pan and place into your oven.
The recipe called for doing 15 minutes at 450 degrees and then lowering it to 325 degrees for about 2 hours.
That's a tough task in a live fire wood oven.
I had made pizzas the day before and the oven walls were still about 200 plus degrees so I figured I could build a small fire and ease it up to around 300-350 ambient temperature. Parts of the oven walls were between 400-500 and I decided to let the fire die down at that point and let the heat soak in for a bit.
When I put the roast in, I decided to close the oven door to stop the fire for a bit and use the apple wood smoke to further enhance the roast. I kept it closed for about 30 minutes. You can see the ambient temp in the pic is showing about 325. Pretty lucky. I figured I could fire it up with a log at the end to "sear" it more if needed.
After 30 minutes I opened the door and the fire started up when it got it's oxygen. I rotated the roast a couple of times, but pretty much let it ride for about 2 hours.
This was the most moist pork I've ever had! I think the addition of the smoke gave it a nice addition to the flavor profile as well.
My kids came by and took most of the carrots as I was making the gravy in the pan as the roast rested!
Last night, I sliced some of the left overs thinly and made a pizza - I'll be posting a story on Pizza Quest about that for sure.
Anyway, this is a great recipe for sure!
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