Grilled Crown Rack of Pork & Kabocha Squash
Ingredients
• 1 crown rack of pork (3-5 pounds)
• Salt (to your taste, roughly 3 T of kosher salt)
• Freshly ground black pepper (to taste)
Remove the crown rack from the fridge and let it sit at room temperature for about 30 minutes. Pat the pork dry with paper towels. Generously season the pork with salt and freshly ground black pepper on all sides. Make sure to season around the bones and on the fat cap of the rack as well.
Light a fire in your Sea Island with charcoal or with wood. Once your coals are fully lit or your wood is reduced to coals, push them to the edge of your cooking bowl so that there is less direct heat on the surface of the pork. The temperature of your grill surface should be at approximately 400º. Place the crown rack on the grill centered over the indirect heat of the coals.
Place the Heat Dome on the grill and cook for about 1 to 1.5 hours, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone.
Once the desired temperature is reached, remove the crown rack from the grill and place it on a cutting board. Let the pork rest for about 10-15 minutes to allow the juices to redistribute. After resting, slice between the bones to serve individual chops.
• 1 small to medium pumpkin or hard winter squash (like sugar pumpkin or kabocha)
• Olive oil or melted butter (for brushing)
• Salt (to taste)
• Freshly ground black pepper (to taste)
Once cooked, remove the pumpkin slices from the comal and transfer them to a serving platter. You can serve them warm as a side dish, or drizzle with additional olive oil or butter, and garnish with fresh herbs if desired.