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Pork Crown Roast Ideas!

GrillmagicGrillmagic Posts: 1,542

Hey everyone, I am thinking of doing a Pork Crown Roast this Sunday and need to feed 16 people, any thoughts on how much I will need. I seen some that were 6 to 7 pounds a month ago so I am thinking that may be the normal size and I am thinking of doing two of them. Any thoughts on brining/temp/method/seasoning/marinade. I was thinking about indirect 250 to IT of 120/125 with some apple or cherry wood then searing at 500 till 140/145

Thanks in advance,

Chuck

www.chuckkingcomedy.com

Dimondale Michigan

Dimondale, Michigan XL BGE

Comments

  • tulocaytulocay Posts: 1,737
    The ones I have seen have what, 6-7 bones? I would definetly go for two of them for that many people. I like your cook plan. What about adding one of your favorite pork rubs?
    LBGE, Marietta, GA
  • njlnjl Posts: 861
    Assuming this is basically the "rack of pork" sold by Costco, I'd figure on one bone per person unless you've got really scrawny racks.  So, to be safe, for 16, you'd probably need 3 of them.  I've cooked them slow and fast on the egg.  Either way, they turn out great.
  • GrannyX4GrannyX4 Posts: 1,476
    I agree with everything njl said but I would cook 4. Leftovers are a wonderful thing. I cut the bones off and slice the meat thin for Cuban pork sandwiches. I also throw the bones back on the egg for a little snack. I cook mine to 135.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GrillmagicGrillmagic Posts: 1,542

    Thanks everyone, next question Brine/Inject... anyone! I plan on DPing the crap out of them!

    Thanks in advance,

    Chuck

    Dimondale Michigan

    www.chuckkingcomedy.com

     

    Dimondale, Michigan XL BGE
  • HDumptyEsqHDumptyEsq Posts: 1,095

    You could put dressing/stuffing in the middle of the crowns for a really classic look.

    BTW I'd brine them first.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • GrannyX4GrannyX4 Posts: 1,476
    @grillmagic, brining would depend on if it was already enhanced. If they aren't enhanced then I would definitely brine.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GrillmagicGrillmagic Posts: 1,542
    GrannyX4 said:
    @grillmagic, brining would depend on if it was already enhanced. If they aren't enhanced then I would definitely brine.
    They are not enhanced however the butcher ask if I wanted him to put there house seasoning on the 2, I said no...
    Dimondale, Michigan XL BGE
  • SmokeyPittSmokeyPitt Posts: 9,101
    I happened to notice the Holiday Entertaining Recipes link to a BGE publication with a recipe for crown roast.  

    I would just go with one bone per person.  I would check with the butcher and see if he can make you a roast with 16 bones.  Basically each bone gives you a nice size bone-in pork chop.  Chances are women and children won't need an entire piece, so you may have some left-over. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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