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Pork Crown Roast

BGE Pit CrewBGE Pit Crew Posts: 149
edited 6:11PM in EggHead Forum
Hi all, I looked at the archives, but really didn't help. I have a 10.5lb crown roast for Christmas day. The only recipe I found was in Smoke-n-Spice (creole crown roast), looks good but any other comments/suggestions/whatever is greatly appreciated. Thanks to all and have a great and safe Christmas and New Year Holiday.[p]Keep smokin, Dana


  • YBYB Posts: 3,861
    BGE Pit Crew,
    Here is what I posted the other day...The one we cooked at Eggtoberfest this year was stuffed with Jimmy Dean sausage with sage,1/2 chopped apple,onion and a hand full of chopped mushrooms.Let me know if I can help.

    [ul][li]Crown Roast[/ul]
  • YB,[p]Hi Larry, I know your crown roast's very well from Eggtoberfest's (very, very good). I purchased a 10.5lb roast. My wife is making the stuffing in the oven from Giadia De Laurentiis (Everday Italian). Question: should I egg indirect with plate-setter/drip-pan at 300? I will have no stuffing inside, so I'm a little concerned. Thanks for all the help, and have a great holiday![p]Keep smokin, Dana
  • YBYB Posts: 3,861
    BGE Pit Crew,
    Indirect with plate-setter/drip-pan at 300 is the way to do it.Dana the main thing is to take it of the egg when the thick part of the roast reaches 145.

  • YB,[p]Larry, thank you very much! I'm sure it will be fantastic. Take care and happy holidays.[p]Keep smokin, Dana

  • NessmukNessmuk Posts: 251
    BGE Pit Crew,
    You are missing an important aspect of cooking a crown pork roast. The center filler is very important to the overall taste of the roast.[p]Either the pork adds taste to the filler or the filler adds taste to the roast.[p]We have tried most fillers to include, rice, stuffing, cornbread, Italian sausage, etc.[p]Our family prefers hot Italian sausage. It gives a distinct taste to the pork.[p]Good luck & let us know how it turns out.

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