pork crown roast - BBQ Central

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Old 12-17-2007, 10:22 AM   #1
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I haven't yet.. I would like to give it a shot though.. Keep us posted!!!
PS:.. Check the tracking number on the gift.. Still no show...
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Old 12-17-2007, 11:34 AM   #2
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Quote:
Originally Posted by brian j
Quote:
Originally Posted by surfinsapo
I haven't yet.. I would like to give it a shot though.. Keep us posted!!!
PS:.. Check the tracking number on the gift.. Still no show...
i just looked at the website this morning. it shipped 12/10 and said it should have been delivered on thursday. let me call and see what's going on.
thx
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Old 12-17-2007, 01:05 PM   #3
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Bacon on a stick?
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Old 12-17-2007, 01:47 PM   #4
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Do you really have to brine something like that?
More info and pics please!
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Old 12-17-2007, 02:08 PM   #5
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I have done the straight rack but never crowned... I did them on the Lang at 300-325 til they hit 145... I didn't brine but that would help keep them juicy.

I have rubbed them with a swet pork rub and then glazed at the end and have also done a herb rub and both work nice.


if you are going to serve with a stuffing inside.. I would suggest making a stuffing with apples in it ... the pork will pair nicely with the apple flavor... If you plan on adding a glaze to the pork during the last 10 or so minutes of cooking get some apple cider in it along with some apple brandy..

serve with a semi-dry Reisling
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Old 12-17-2007, 04:40 PM   #6
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Re: pork crown roast

Quote:
Originally Posted by brian j
i'm cooking one of these for christmas. anyone ever cooked one on a wsm? i'm going to brine overnight and then cook at ~ 325 - 350f.
That should work fine Brian. Thats the temp you would cook it in the oven at. I like the idea of brining, that should help keep it nice and moist!
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Old 12-17-2007, 06:13 PM   #7
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Quote:
Originally Posted by brian j
thanks i think i'm going to use a basic apple juice brine like i'd use for turkey and cook a apple/toasted pecan stuffing separately but served inside roast.

gary - i like your idea of a glaze. the plan is still coming together. now i have to some how communicate what i want to the glorified box opener in my local meat department.
you may have to get the rack (or two) and cut and tie them yourself
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Old 12-24-2007, 10:06 AM   #8
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That's gonna be good eating Brian!! What time should I arrrive? I'll bring the Sierra Nevada!
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Old 12-24-2007, 08:26 PM   #9
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This will be interesting for sure.
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Old 12-24-2007, 09:23 PM   #10
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Bri I can't wait to see the results.
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