Schwein - March 8, 2022

French rack of pork on a bed of peaches and figs with chipotle mashed potatoes

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, wooden plank, wood chips

Ingredients

• 1 French rack (chop with rib bone) of pork, approx. 3.5 kg, cut into two pieces
• 8 wild or vineyard peaches
• 6 figs, quartered
• 500 ml peach tea
• 30 ml maple syrup
• Basic BBQ Rub
• Rapeseed oil
• Pecan wood chips

For the glaze:
• 150 ml BBQ sauce
• 100 ml peach juice
• 50 ml passion fruit juice
• 3 tbsp BBQ rub
• a small dash of Jack Daniel's Honey to taste

For the puree:
• 1 kg potatoes
• 100 ml cream, warmed
• 100g butter
• 4 tbsp Don Marco's Chipotle
Butter & Dip
• 1 wooden plank

Topping for the puree:
• 100 ml Lingon Sylt or cranberries
• 20 ml Jack Daniel’s
• 2 tbsp Hot Mama’s Legend Chipotle BBQ Sauce

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preparation

➊ Trim the chop and remove the membrane on the back (as you would do with spare ribs). Then rub the meat lightly with rapeseed oil and apply the BBQ rub evenly all around.

➋ Cut the peaches into slices and place them in a cast iron pan and place the meat on top. Mix the peach tea with the maple syrup and pour in. For the glaze, mix the ingredients and heat slightly.

➌ Prepare a grill with a lid for indirect grilling, fill it with pecan wood chips and set it to 140-150 °C. Place the pan in the smoke and cook the meat until the core temperature reaches 40 °C. Now pour the glaze over it and finish cooking until it reaches approx. 70 °C. Make sure that there is always enough liquid in the pan; add a little more peach tea if necessary.

➍ For the puree, cook the potatoes and puree them finely. Stir in the warm cream and mix the puree with the butter and chipotle rub. The puree should be a little firmer so that it doesn't run off the wooden plank. Put the puree on the plank, mix the ingredients for the lingon topping and pour over the puree. Put the plank in the grill for around 10-15 minutes so that the puree can absorb the smoky flavor of the plank.

BBQ tip: If Jenny only leaves a dish on a plank in the grill for a short time, she grills the side of the plank on which the dish is to be placed over the charcoal until it turns slightly black and begins to crack and smoke. This creates smoke aromas beforehand, which are absorbed more quickly by the food later on. She also does not water the plank in this case, so that a good smoke aroma develops quickly.

Recipe by Jenny Eriksson Fröhlich

"I can't imagine life without BBQ anymore," explains BBQ pro Jenny in an interview with FIRE&FOOD. "My mission is to show people what culinary delicacies you can prepare on the grill and in the smoker. It's time for women to finally have more confidence on the grill!"

Recipe first published in FIRE&FOOD Magazine 04/2015