1st Pork Loin Crown Roast w/ pics

KnucklHed BBQ · 12-12-2009, 01:01 AM

So I've been chosen to burn meat for my sis-in-law & best friend's anniversary party this saturday.

They've had everything I've ever cooked up so I wanted to try something different.

Safeway had pork loin half back sliced

on sale for $1.29/lb this week but it looked like the same cut of meat that the crown roast came from, butcher confirmed that but was all cleaned up for the night & told me to come back tomorrow and he'd have 2 ready for me.

Well there musta been some sort of mistake cuz when the wife picked em' up it was only $11.93 for BOTH crown roasts! The sticker before club card use said $47! Sweet!

Here's what I do'd to em' so far...

Made a "cure" of:
4TBS TQ
1TSP Homemade chipotle powder
1TSP dried basil
1/2TSP crushed red pepper
1/2TSP crunched up rosemarry
2TSP chili powder
1TSP garlic granuals

Lightly rubbed them and had about 4TBS of rub left

Let them sit for 24 hours in the garage... relax, it's about 15* in there, and the hanging deer was gettin' lonely. Meat was @ 32.8* and smelled incredible.

My plan was to give these a little bit of time to dry cure and then turn that into a mild brine so that it's not over salted. I dumped the last 4TBS of rub into enough water to cover the racks.

Normaly I would bring the brine to a boil and let it steep to bring out the herbal flavors, but I wanted to try it cold and see what results I would get.

And there they sit untill tomorow morning, I'll drain and rinse them and let them dry a bit before smoking.

Thanks for lookin!

tjus77 · 12-12-2009, 06:19 AM

looks good so far, good luck....

loved the deer hanging in the garage comment. that is farking cold!

big brother smoke · 12-12-2009, 07:17 AM

Cliffhangar mod!

KnucklHed BBQ · 12-12-2009, 10:24 AM

Quote:

Originally Posted by tjus77

looks good so far, good luck....

loved the deer hanging in the garage comment. that is farking cold!

Hmm, your sig... I'm a skinny cook... so... whadaya sayin?? =)

Quote:

Originally Posted by big brother smoke

Cliffhangar mod!

Dun-dun-duuuun!!!

I figured it would be a massive post if I waited till after everything was done, and yeah, it's funner this way!

Now off to cut up a frozen deer!

deguerre · 12-12-2009, 10:56 AM

Chainsaw mod on the frozen deer! Eagerly awaiting the results.

KnucklHed BBQ · 12-12-2009, 11:44 AM

Quote:

Originally Posted by deguerre

Chainsaw mod on the frozen deer! Eagerly awaiting the results.

Yeah, it should be fun... It's dumping snow and the wind is supposed to pick up later today.

At least it warmed up from 10* to 20.5*

KnucklHed BBQ · 12-13-2009, 04:59 PM

Alrighty!! It turned out pretty stinking good if I do say so myself!

I did not stuff it with anything for the reason that Landarc mentioned, I don't stuff turkeys either stuffing can't hit temp before the bird is done - over cooking it isn't an option! =)

Ron, the TQ did make a difference in it... It gave it a little tiny bit of a ham'ish flavor but not too much, the color came out great too! The brine gave it nice flavor throughout and kept it moist, although if I were to do the same cut again, I would do it as a standing rib roast, it didn't have quite the juices running out that I know would normally be there in a whole uncut loin.

Also I was kinda worried about it not hitting temp so I left it on the grill till 155 and then foil'd it and put it in a warmed up cooler with blankets for about 45 min before everything else was ready, that prolly contributed to it not being quite as moist as I wanted it.

Here's some prono! Sorry for the crappy pics, everyone thought that I had drank too much eggnog with my picture taking for some BBQ forum... Phssshh! Whatever!

They look a bit darker than they were... but the color comes from the spritz I hit em' with during the cook, the little bit of honey & soy sauce browns em' up real nice

Thanks fer lookin! And thanks you to those who helped with ideas!

I forgot to snap a pic before I dug in!

NorthwestBBQ · 12-13-2009, 05:07 PM

Looks great Knuckle!

BTW don't ever give your dad any coffee!

Redheart · 12-13-2009, 05:21 PM

Those aren't crown roasts .... them is tiara roasts!

Looks good.

jestridge · 12-13-2009, 05:24 PM

Looks wonderfula very good choice.

landarc · 12-13-2009, 06:19 PM

Nice job on those roasts, looks good. One more thing, if you would prefer the bones look less black, you can always wrap foil over them, lets em stay whiter.

Drifter · 12-13-2009, 06:23 PM

That looks incredible!!

deguerre · 12-13-2009, 06:28 PM

The wait was worth it. Those are beautiful!
Now, about that deer...

KnucklHed BBQ · 12-14-2009, 02:30 AM

Thanks for the nice comments guys, and I appreciate the help when I needed it most!

12-12-2009, 01:01 AM	#1
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	1st Pork Loin Crown Roast w/ pics So I've been chosen to burn meat for my sis-in-law & best friend's anniversary party this saturday. They've had everything I've ever cooked up so I wanted to try something different. Safeway had pork loin half back sliced on sale for $1.29/lb this week but it looked like the same cut of meat that the crown roast came from, butcher confirmed that but was all cleaned up for the night & told me to come back tomorrow and he'd have 2 ready for me. Well there musta been some sort of mistake cuz when the wife picked em' up it was only $11.93 for BOTH crown roasts! The sticker before club card use said $47! Sweet! Here's what I do'd to em' so far... Made a "cure" of: 4TBS TQ 1TSP Homemade chipotle powder 1TSP dried basil 1/2TSP crushed red pepper 1/2TSP crunched up rosemarry 2TSP chili powder 1TSP garlic granuals Lightly rubbed them and had about 4TBS of rub left Let them sit for 24 hours in the garage... relax, it's about 15* in there, and the hanging deer was gettin' lonely. Meat was @ 32.8* and smelled incredible. My plan was to give these a little bit of time to dry cure and then turn that into a mild brine so that it's not over salted. I dumped the last 4TBS of rub into enough water to cover the racks. Normaly I would bring the brine to a boil and let it steep to bring out the herbal flavors, but I wanted to try it cold and see what results I would get. And there they sit untill tomorow morning, I'll drain and rinse them and let them dry a bit before smoking. Thanks for lookin! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

12-12-2009, 06:19 AM	#2
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	looks good so far, good luck.... loved the deer hanging in the garage comment. that is farking cold! __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

12-12-2009, 07:17 AM	#3
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Cliffhangar mod! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

12-12-2009, 10:56 AM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Chainsaw mod on the frozen deer! Eagerly awaiting the results. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-13-2009, 04:59 PM	#7
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	Alrighty!! It turned out pretty stinking good if I do say so myself! I did not stuff it with anything for the reason that Landarc mentioned, I don't stuff turkeys either stuffing can't hit temp before the bird is done - over cooking it isn't an option! =) Ron, the TQ did make a difference in it... It gave it a little tiny bit of a ham'ish flavor but not too much, the color came out great too! The brine gave it nice flavor throughout and kept it moist, although if I were to do the same cut again, I would do it as a standing rib roast, it didn't have quite the juices running out that I know would normally be there in a whole uncut loin. Also I was kinda worried about it not hitting temp so I left it on the grill till 155 and then foil'd it and put it in a warmed up cooler with blankets for about 45 min before everything else was ready, that prolly contributed to it not being quite as moist as I wanted it. Here's some prono! Sorry for the crappy pics, everyone thought that I had drank too much eggnog with my picture taking for some BBQ forum... Phssshh! Whatever! They look a bit darker than they were... but the color comes from the spritz I hit em' with during the cook, the little bit of honey & soy sauce browns em' up real nice Thanks fer lookin! And thanks you to those who helped with ideas! I forgot to snap a pic before I dug in! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B] Last edited by KnucklHed BBQ; 12-13-2009 at 06:53 PM..

12-13-2009, 05:07 PM	#8
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Looks great Knuckle! BTW don't ever give your dad any coffee!

12-13-2009, 05:21 PM	#9
Redheart is one Smokin' Farker Join Date: 07-03-09 Location: Omaha, NE	Those aren't crown roasts .... them is tiara roasts! Looks good. __________________ "Red" - Just Moved to Omaha!

12-13-2009, 05:24 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Looks wonderfula very good choice.

12-13-2009, 06:19 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice job on those roasts, looks good. One more thing, if you would prefer the bones look less black, you can always wrap foil over them, lets em stay whiter. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

12-13-2009, 06:23 PM	#12
Drifter is one Smokin' Farker Join Date: 09-02-09 Location: Brookland, AR	That looks incredible!! __________________ Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser

12-13-2009, 06:28 PM	#13
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	The wait was worth it. Those are beautiful! Now, about that deer... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

12-14-2009, 02:30 AM	#14
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	Thanks for the nice comments guys, and I appreciate the help when I needed it most! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

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