Master the Grill: Pork

North America’s top grilling chefs share their secrets

Jun 3, 2013
Outside Magazine

When it comes to rustic refinement, The Tree Room at Sundance Resort delivers. Its hearty meals, prepared by Executive Chef Chris Park, burst with flavor, earning the restaurant Zagat’s “extraordinary” rating for food. No stranger to the grill, Chef Chris Park shares his tips for the house favorite, the Roasted Boar Rack.

Describing boar rack as “a simple but flavorful cut,” Chef Park digs into the prep details. “You’re going to cut a small amount of the fat cap from the front side of the rack.” Like they do at Cherry Cricket, Chef Park recommends using only salt and pepper on the rack, which he blends with oil. The difference is in the amount. “We season aggressively to achieve a crust,” he says, adding that it’s a technique they utilize on all their proteins at the Tree Room.  

Moving to the grill, he advises on perfect placement. “Find the hot spot and sear it with the fat cap you just trimmed [face]down. It will flame,” he warns. “Try to control that as your searing it.” Once the seared side takes on a golden brown color, the flip side is ready for the same treatment.

Golden-browned to perfection, it’s time for slow roasting. Chef Park moves the rack to a cooler spot on the grill for this process. “Keep the lid on,” he says, taking it off only to occasionally flip side to side. “Depending on how thick the rack is —most average 2 to 3 inches thick—it should take 15 to 20 minutes for rare to medium rare. When it’s done, let it rest for at least 10 minutes before cutting into it.”

Want more flavor? Chef Park recommends adding apple wood off to the side of the grill during the roasting process. “Or,” he says, “some herbs, such as fresh thyme and rosemary, on the rack itself.” Simplicity is key.  

Filed To: Food and Drink