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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-27-2012, 03:04 PM   #1
cheez
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Default Christmas Crown Roast

Decided to try something new this year, Crown Roast of Pork. I've never done one before, but I saw that a local grocery chain had bone-in loin roasts on sale, and I felt inspired. So I bought two, about 9 bones each. I Frenched the bones and cut between them a bit on the outside so I could bend it and tie it. Seasoned with a blend of some rosemary, thyme and sage which had been picked from the garden wall and dried, mixed with some garlic and some Montreal Steak seasoning. Foiled the tips of the bones, and onto the Ranch, with lump and some chunks of apple I got from a nearby orchard. Target temp around 325-350º.



Somewhere around 100º internal I added the (precooked) stuffing. Stuffing is wild rice & basmati, sausage, mushrooms and apple, with fresh sage, rosemary and thyme from the garden.



Pulled at about 140º internal, covered with foil and a couple towels. Rested for a little over half an hour.



My nephew had to leave before dinner and drive back to North Carolina (he had to work the next morning), so I cut out two bones for him to take along. I smiled as I pictured him driving down the highway, holding the bone and biting off chunks




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Unread 12-27-2012, 03:07 PM   #2
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Looks great! Your nephew was lucky to get a couple of bones of it!
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Unread 12-27-2012, 03:16 PM   #3
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Looks delicious, love the looks of your stuffing too. Very nice!
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Unread 12-27-2012, 03:24 PM   #4
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Quote:
Originally Posted by aawa View Post
Your nephew was lucky to get a couple of bones of it!
He's a great young man. When he looked at me and asked "Uncle Randy, can you cut that before I leave"?, how could I say no?
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Unread 12-27-2012, 03:27 PM   #5
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Quote:
Originally Posted by cowgirl View Post
Looks delicious, love the looks of your stuffing too. Very nice!

Thanks Jeanie! Coming from you, that means a lot

BTW, your bacon brittle recipe has been open in another tab on my computer for about 5 days now, but I just haven't had the time. Maybe it will still get made before New Year's!
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Unread 12-27-2012, 03:39 PM   #6
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Wow! That's an incredible feast there!
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Unread 12-27-2012, 04:03 PM   #7
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OK. This presentation is gorgeous. Simply gorgeous.

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Unread 12-27-2012, 04:26 PM   #8
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Looks delicious!
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Unread 12-27-2012, 06:54 PM   #9
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Man-O-Man I wish I had some of that!
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Unread 12-27-2012, 07:17 PM   #10
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WOW!!! Beautiful presentation.Your C R looks magnificent but that stuffing is STELLAR!!!
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Unread 12-27-2012, 07:23 PM   #11
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Quote:
Originally Posted by cheez View Post
Thanks Jeanie! Coming from you, that means a lot

BTW, your bacon brittle recipe has been open in another tab on my computer for about 5 days now, but I just haven't had the time. Maybe it will still get made before New Year's!
Thanks Cheez!

I've had that bacon brittle on my mind the last week too. Like you, I hope to make a batch soon. Hope your 2013 is safe and happy.
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Unread 12-27-2012, 07:34 PM   #12
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Yours too Jeanie! I'll be sure to report back when I make the brittle
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Unread 12-27-2012, 08:58 PM   #13
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That was exceptionally well done!
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Unread 12-27-2012, 09:22 PM   #14
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Absolutely spectacular!
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Unread 12-28-2012, 05:54 AM   #15
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Lovely presentation!
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