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The Tale Of Two Roast (PIC OVERLOAD! (seriously))

GalanteNate_OneEa
GalanteNate_OneEa Posts: 967
edited December 2014 in EggHead Forum
So for Christmas Eve I cooked a Pork Crown Roast for my mother's Christmas Party.  I had never done one before, and normally I debone roast to help with evening out the doneness.  With help and guidance I was able to devise a plan and in the end it all worked out.

Ordered an eighteen rib crown from the local butcher (three six-rib roast twined together).  It came with little foil bone caps and a plastic bowl bottom to go inside the roast to hold whatever stuffing you prepared.

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Like any pork roast, I lightly brushed with some mustard.  I used a spicy horseradish mustard, mainly because its what I keep on hand.



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I have always been a true believer in making my own sauces and rubs, but as of lately I have been a HUGE @MeatChurch fan.  So I opted for the #HoneyHogRub 


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All dressed up and ready to go!



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Onto the Egg at indirect @ 275F for a couple of hours.  Royal Oak, no added wood, drip pan with water with a couple of nickels between the platesetter and drip pan, platesetter legs up, pit probe was connected to dome thermometer so the temp was dome and not grid level and the meat probe was inserted into the core of one of the thicker pieces of roast.  The probes were connected to a BGE BBQ Guru DigiQ and the flame was stoked by the Pit Viper 10CFM fan. I rotated the roast two times @180 degrees to make sure the roast cooked evenly.  Not sure I had to, but I did.



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Pulled at about 140-145F.



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Wrapped it in foil and but in a zipper up cooler bag.  Once I got to my mother's house, I put it out and sliced a piece off.  My 94 year old grandfather was observant and kind enough to point out that I forgot to stuff it…Thanks Grampa, love you too!




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First slice proved to be awesome and juicy.  People were all walking around the house eating pieces like chicken legs, lol.



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Only thing I would do differently is some kind of brine or inception for a change in flavor, other than that, the pork was a hit and done to perfection.  

Tagging a few peeps for their interest and helpful advice. @SGH @stemc33 @theyolksonyou @u_tarded @yzzi @BigGreenCraig @MeatChurch



So me and my wife exchanged gifts Christmas Eve this year as a way to save time in the morning.  My awesome wife got me the most awesome gift that I have been wanting since she got me my egg two years ago.  



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So then there was Christmas Day with the In-Laws.  This day has always been a traditional Prime Rib Roast for us.  It's one of those things that everyone loves, and conveniently goes on sale this time of year lol, so we stick with it.  I use to be a firm believer in rib-on for the reasons of flavor and tradition. I have even trimmed the ribs back and tied them back on for cooking because I was under the impression that I would lose flavor if they weren't there.  But I have come to understand differently over the years, so I remove the fat cap and ribs all together.  Best part of this method, I get to make beef ribs today, lol!  This roast had been a five rib roast before removing them.  As per @MeatHead from 
www.amazing ribs.com I trimmed and tied my roast into the closest thing to a cylinder as I could, keeping the diameter as uniformly as I could, keeping the level of doneness as even as possible.



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Again, I'm honestly hooked on these rubs, you would think I was sponsored by @MeatChurch lol, but I really just love the flavor, especially this one!  I chose to put a heavy coating on.



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The roast went on the Egg, dome temp of 250F, Royal Oak, no extra wood, pit probe clipped to the dome thermometer as always, meat probe center from the thickest end, drip pan below the grate with some beef stock and trimmings fro the roast.



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This time I used the same fan and probes but I was able to control over my wifi from inside the house using the CyberQ!  The setting was at 130F for the meat probe but I adjusted it to 125F after I took the picture.



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I pulled the roast off at 125F after couple hours and wrapped it in foil.  I let it rest on my counter in a folded bath towel to insulate it from the cold counter top.  It sat there between one to two hours while we made potatoes and vegetables for dinner.  Once everything else was complete and ready to serve, I jacked the oven, yes, my actual indoor electric oven, shame on me, to 550F and put the uncovered roast back in the v-rack and seared for approximately 3 minutes.  I then pulled it out, cut it up, and served to some eagerly awaiting guest.  For those of you who read my earlier post http://eggheadforum.com/discussion/comment/1648699# you will understand that I was lucky I had used my oven for the sear, since shortly after I pulled the roast off, my on wheel came completely off my Egg and another was almost off barely hanging on by a thread, causing me to have to catch my Egg just before it hit the ground.  But enough said, how bout some money shots?!



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This was a good week for the Egg, minus the wheel issue lol, and I definitely have to thank everyone for the help and advice over the forum!  

Merry Christmas!
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