High Q
12-25-2020, 07:37 PM
Hi all,
I did a crown roast on my Weber Kettle for Christmas dinner. The menu for this afternoon was:
Crown Roast of Pork
Cornbread Stuffing Muffins
Cranberry Jello Salad
Hawaiian Rolls
Green Salad
I frenched the roast and trimmed the chine bones out to make it easier to cut. I was able to truss the roast without slicing in between the chops. Dusted liberally with Texas BBQ Rub Original.
The kettle was set up with a half chimney of Kingsford poured on top of a mound of lump and Kingsford left over from yesterday’s hamburger cook. It got to 325-335 and I adjusted bottom vent to hold it there.
The roast went on the indirect side on pizza pan for about 1h and 45m when it got to 130. I took it off, glazed the outside with 1/4c Maple Syrup, 2T Balsamic Vinegar and 2T of Dijon Mustard. Back on the kettle for 20m or so while the thickest part of the roast got to 140.
I let it set for about 30m before slicing and serving at the dinner table. It was darn near perfect and went quick.
Merry Christmas to all and Peace to you and your families.
Trussed Up
https://live.staticflickr.com/65535/50759968068_45bcdf4240_c.jpg (https://flic.kr/p/2kku74f)
Rubbed Up
https://live.staticflickr.com/65535/50759968003_08304632b7_c.jpg (https://flic.kr/p/2kku738)
Weighed in
https://live.staticflickr.com/65535/50759967793_5a7fdbb2e9_c.jpg (https://flic.kr/p/2kku6Yv)
Done and Ready to Serve
https://live.staticflickr.com/65535/50760697496_3950ddc537_c.jpg (https://flic.kr/p/2kkxQTA)
I did a crown roast on my Weber Kettle for Christmas dinner. The menu for this afternoon was:
Crown Roast of Pork
Cornbread Stuffing Muffins
Cranberry Jello Salad
Hawaiian Rolls
Green Salad
I frenched the roast and trimmed the chine bones out to make it easier to cut. I was able to truss the roast without slicing in between the chops. Dusted liberally with Texas BBQ Rub Original.
The kettle was set up with a half chimney of Kingsford poured on top of a mound of lump and Kingsford left over from yesterday’s hamburger cook. It got to 325-335 and I adjusted bottom vent to hold it there.
The roast went on the indirect side on pizza pan for about 1h and 45m when it got to 130. I took it off, glazed the outside with 1/4c Maple Syrup, 2T Balsamic Vinegar and 2T of Dijon Mustard. Back on the kettle for 20m or so while the thickest part of the roast got to 140.
I let it set for about 30m before slicing and serving at the dinner table. It was darn near perfect and went quick.
Merry Christmas to all and Peace to you and your families.
Trussed Up
https://live.staticflickr.com/65535/50759968068_45bcdf4240_c.jpg (https://flic.kr/p/2kku74f)
Rubbed Up
https://live.staticflickr.com/65535/50759968003_08304632b7_c.jpg (https://flic.kr/p/2kku738)
Weighed in
https://live.staticflickr.com/65535/50759967793_5a7fdbb2e9_c.jpg (https://flic.kr/p/2kku6Yv)
Done and Ready to Serve
https://live.staticflickr.com/65535/50760697496_3950ddc537_c.jpg (https://flic.kr/p/2kkxQTA)