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Old 11-19-2008, 06:53 PM   #1
MDS mikes drum smoker
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Default smoking a pork crown roast

has anyone smoked one of these and what are they exactly.

are they good and worth my time
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Old 11-19-2008, 06:56 PM   #2
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Don't know much. But you've got to have cute little paper hats for bones!

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Old 11-19-2008, 07:13 PM   #3
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If anybody has done it I'd bet on Rick's Tropical.
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Old 11-19-2008, 07:15 PM   #4
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They're porkchops that haven't been cut apart yet. Very tasty. I did one for Thanksgiving last year but it was in the oven.
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Old 11-19-2008, 07:17 PM   #5
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NEver smoked one, but here's what it is. If you put your mouse over the pig chart on the Loin, then it is the first item in the first box.
http://www.theotherwhitemeat.com/asp...own_roast.aspx
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Old 11-19-2008, 11:10 PM   #6
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Old 11-19-2008, 11:15 PM   #7
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Wow Rick!!!!!!
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Old 11-19-2008, 11:32 PM   #8
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here's how i did that roast:

a crown roast cut and tied by the butcher. i rubbed it with dizzy pig jamaican firewalk and smoked it with cherry and apple chips for about 2:30 and then added a mixture of breakfast sausage, onion, mushrooms, and apples in the crown and then another 30-45 minutes in the egg.

holy carp! this was good! the original recipe is from YB on the big green egg forum and in the 2006 eggtoberfest cookbook...

i made a glaze of captain rodney's mango pepper jelly, apple juice, brown sugar, allspice, cinnamon, and honey... boiled and reduced to a thick sauce. (that sauce ate my platesetter!)
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Old 11-20-2008, 07:20 AM   #9
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But of course Rick has "been there, done that" ......looked outstanding!
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Old 11-20-2008, 07:34 AM   #10
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I've done smaller bone in pork roasts (4-5 bones) and they were not big enough to roll into a crown, but they did turn out very tasty!
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Old 11-20-2008, 08:35 AM   #11
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farkin' outstanding rick !!!
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Old 11-20-2008, 05:41 PM   #12
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Ya know, sometimes it's hard not to hate Rick!

Hellofa job, Rick, no doubt about it!
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Old 11-20-2008, 07:16 PM   #13
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dang rick that look yummo
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Old 11-20-2008, 07:19 PM   #14
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Quote:
Originally Posted by Rick's Tropical Delight View Post
here's how i did that roast:

a crown roast cut and tied by the butcher. i rubbed it with dizzy pig jamaican firewalk and smoked it with cherry and apple chips for about 2:30 and then added a mixture of breakfast sausage, onion, mushrooms, and apples in the crown and then another 30-45 minutes in the egg.

holy carp! this was good! the original recipe is from YB on the big green egg forum and in the 2006 eggtoberfest cookbook...

i made a glaze of captain rodney's mango pepper jelly, apple juice, brown sugar, allspice, cinnamon, and honey... boiled and reduced to a thick sauce. (that sauce ate my platesetter!)

wicked nice roast.. what temp in the egg??
and what temp did you cook it too

Thanx
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Old 11-20-2008, 07:47 PM   #15
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Quote:
Originally Posted by Norcoredneck View Post
If anybody has done it I'd bet on Rick's Tropical.
Rick's is in a crown and looks more pleasing to the eye but, what am I chopped liver





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