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cheez
12-27-2012, 03:04 PM
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 325-350.

http://i921.photobucket.com/albums/ad57/Cheez62/IMAG0318.jpg

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

http://i921.photobucket.com/albums/ad57/Cheez62/IMAG0322.jpg

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

http://i921.photobucket.com/albums/ad57/Cheez62/IMG_3024.jpg

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 :thumb:

http://i921.photobucket.com/albums/ad57/Cheez62/IMAG0328.jpg


http://i921.photobucket.com/albums/ad57/Cheez62/IMG_3057.jpg

aawa
12-27-2012, 03:07 PM
Looks great! Your nephew was lucky to get a couple of bones of it!

cowgirl
12-27-2012, 03:16 PM
Looks delicious, love the looks of your stuffing too. Very nice!

cheez
12-27-2012, 03:24 PM
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?

cheez
12-27-2012, 03:27 PM
Looks delicious, love the looks of your stuffing too. Very nice!


Thanks Jeanie! Coming from you, that means a lot :-D

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!

frognot
12-27-2012, 03:39 PM
Wow! That's an incredible feast there!

deguerre
12-27-2012, 04:03 PM
OK. This presentation is gorgeous. Simply gorgeous.

http://i921.photobucket.com/albums/ad57/Cheez62/IMG_3024.jpg

Bonewagon
12-27-2012, 04:26 PM
Looks delicious!

K80Shooter
12-27-2012, 06:54 PM
Man-O-Man I wish I had some of that!

Hoss
12-27-2012, 07:17 PM
WOW!!! :clap2: Beautiful presentation.Your C R looks magnificent but that stuffing is STELLAR!!! :thumb:

cowgirl
12-27-2012, 07:23 PM
Thanks Jeanie! Coming from you, that means a lot :-D

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! :hug:

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. :thumb:

cheez
12-27-2012, 07:34 PM
Yours too Jeanie! I'll be sure to report back when I make the brittle :thumb:

superdan
12-27-2012, 08:58 PM
That was exceptionally well done!

code3rrt
12-27-2012, 09:22 PM
Absolutely spectacular!

Phubar
12-28-2012, 05:54 AM
Lovely presentation!

fantomlord
12-28-2012, 08:59 AM
looks great cheez!

what was your cook time? I grabbed one when they were on sale up here last week...haven't gotten to it yet.

cheez
12-28-2012, 05:24 PM
Sorry fantom, I missed this earlier.
Cook time was around two hours, maybe 2 1/4. I don't really recall the weight of the roast, but I think it was right about 10 lbs (it was actually two roasts, tied together). As mentioned, my target cooking temp was about 325º, and I was around that or a bit above most of the cook. I had two probes in it, but only because I had brought a double-probe thermo, so I figured "why not?'. I went until the lower one read 140º, the other one was a bit above that.
I'd certainly do it again, but if presentation were not an issue, I'd just cook a straight roast, without frenching the bones or tying it. I am sure it would cook the same and be just as delicious!

Mason Dixon Bowhunta
12-28-2012, 06:55 PM
Outstanding!