Crown Roast

Dawgtired

Hey...I don't mean to wear y'all out this evening with questions, but this is something I've been meaning to ask and if I don't do it now, I'll forget again. So, in-laws coming to town for the holidays and my wife wants to cook a crown roast for them. Anyone have suggestions for recipes or instructions for cooking it on the Egg?
THANKS!!!

YB

Dawgtired,
A Crown roast is made out of a bone in pork loin.My meat cutter at Publix takes a 8 or 9 pound loin,cuts one inch slits in between each bone and then rolls it in a circle and ties it with butchers twine.I stuff it and paint it with yellow mustard and sprinkle the roast with salt and pepper.[p]
Stuffing
1 lb sausage with sage 1/2 apple, peeled & chopped
1/2 Vidalia onion, chopped
1/4 small container mushrooms, chopped
1/4 tsp Tarragon
1/4 tsp Sage
2 Tbsp olive oil[p]Saute above ingredients until sausage is brown & onions are transparent and stuff crown roast.[p]Cooking[p]I place the roast on a rack over a drip pan and cook at 350 degrees until internal temp reaches 150 degrees.Make sure the thermometer is in the thickest part of the meat. I take it off cover in foil let it rest for 15 minutes and cut and serve.Hope this helps.
Larry[p]

Nessmuk

YB,
I discovered it in a book Time Life published many years ago with the great meals of the world.[p]We smoke one each year since then. It typically has 20 or more ribs. We tried many fillers. Our immediate family settled on Italian Hot Sausage. It gives the pork a sharp flavor. It is the favorite meal of our family.[p]I wrap it in Film 905, a commercial grade of cling wrap, & place it in a styrofoam container to rest.[p]It comes around on our annual meal menu in the spring.[p]

Nessmuk

Dawgtired,
Reference page 11 of the book "Great Dinners from Live, published 1969, for the complete meal.[p]Out of print book dealers will find a copy.[p]

Dawgtired

Nessmuk,
Would you be so kind as to e mail or post the recipe? I checked out the book on Amazon and I may order it but right now I have some time constraints.
Thanks!!!

Nessmuk

Dawgtired,
I will scan it & email it to you first thing tomorrow.[p]

billt

Dawgtired,
thread from last month don't know if there is anything helpful in it.
bill
[ul][li]http://www.eggheadforum.com/wwwboard/messages/447417.shtml[/ul]

Unknown

Dawgtired,[p]I blame YB for this wonderful meal![p]Pork, Roast, Crown, Richard

It is all YB's fault for teasing us with Eggtoberfest '04 & '05 and then giving us a taste at Eggtoberfest '06. Thank you again! Richard


[p]1 15 Lbs. Pork, Roast, Crown, 24 Bones
*****Stuffing*****
3 Pkgs Uncle Ben's Wild Rice Mixture
2 Cans Water Chestnuts, Chopped, Coarsley
6-8 Scallions, Chopped and Sauteed
Dash Salt/Pepper & Cavender's Seasoning




1 Rack ready to roast!
2 Roast was slathered with cheap yellow mustard, Spice Island Lemon Garlic and Indian River Pepper Blend. Rested for about an hour.
3 Large BGE was set up indirect, drip pan w/water 3/4 way up. At 250°F placed the roast on the grid without the stuffing in the middle.
4 Had 3-4 pieces of apple and a handful of pecan chips for smoke. Brought the BGE to 325°F-350°F, Placed aluminum foil around tips of bones.
5 About 2 hours into the cook, stuffed the cooked rice mixture into the cavity, took about 3/4's of the batch. Saved the rest for later. Closed the BGE and went another 45 minutes until the internal temperature was 147°F.
6 Pulled, let rest normally 30-45 minutes, but this time, my first roast project, had so much going on that the roast was ready 3 hours before the guests were hungry.
7 SO, covered with aluminum foil and let sit on table in kitchen for the duration, never reheated in oven, just served with hot mushroom gravy. Worked out fine.
8 Placed little gold paper frills on the bones. Sliced 1 bone/chop per person was plenty.
9 None of this would have been possible without the kind help from Mr Crown Roast, Larry Ward, AKA "YB". Thanks Larry!!!
SIDES SERVED:
1 Apple Sauce, Pork Gravy, Asparagus Grilled, Portobello Mushrooms & Sweet Onion, cut in fork size pieces, placed in aluminum foil with little butter chicken boullion, s/p and teaspoon water wrapped tightly and placed on egg 30-45 minutes while roast is cooking. Dessert of choice, ours was three layer white cake with coconut frosting.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 12/25/06[p]01/02/07--RPH-Fed 12 adults Christmas day and 6 more 3 days later. Gave some away. In the future will figure 1 1/3-1 1/4 bones per person, depending on crowd and are they big eaters.


[p]

YB

Nessmuk,
That sounds good...I will try the Italian Hot Sausage next time.
Larry

Rollocks

<p />Dawgtired,[p]
If you find yourself on a low budget, you can always try the Crown Roast of Frankfurters.[p]

[ul][li]Crown Roast of Frankfurters[/ul]