- Barbecook Junko
- Barbecook lighter cubes
- Barbecook long matches
- Large and small wood blocks
- Barbecook wireless thermometer
- Rack of pork
- Red sweet pepper
- Yellow sweet pepper
- Salt and pepper
Rack of pork is a simple, succulent and tender piece of meat, with a layer of fat that makes it extra tasty. Pure pork on the bone, combined with our Junko tripod, will bring out the primal instincts in any man!
- Put some small, dry wood blocks in a pile.
- Insert some lighter cubes in amongst the wood and light them with a long match.
- Build the fire by adding large and small wood blocks.
- Five minutes before you start barbecuing, place your grill on your Junko so it can heat up.
- Cross-hatch the layer of fat on the meat, so that the fat can baste the meat.
- Season the rack of pork with salt and pepper, then sear all sides on the Junko tripod.
- Grill the sweet peppers as well in the meantime, until they colour nicely and are cooked.
- Use the Barbecook thermometer to check the core temperature of the rack of pork at regular intervals. Remove the meat from the flames once it reaches 60°C.
Tip: Leave the meat to rest for five minutes under a piece of aluminium foil, so that all its juices are released again. You can also cut the raw rack of pork into cutlets and grill them briefly over the Junko’s high flames.
Serving tip: Rack of pork with grilled sweet peppers, Blackwell sauce and potatoes with their skin on is guaranteed to be a success!