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X-MAS Crown Roast & Dinner Rolls on the Egg
I have had next to no time to devote to grilling and have been missing my Eggs. For Christmas I decided to try something interesting. I've seen it before around this time of year, but never made or tried it. The inspiration was Cooks Illustrated Holiday Entertaining 2013, which had the Crown Roast of Pork Recipe. The picture on the cover of the magazine is what sold me. The other item I was going to make this day was Best American Dinner Rolls another Cook's Illustrated recipe from their website. One issue I had to deal with was the temperature change called for in the recipe. You start cooking the roast bones down at 475 and flip it and finish it at 300. I knew a stabilized Egg wasn't going to shed 175 degrees any time soon. So I originally planned to fire up my second Egg and get it to 300 degrees to finish off the roast. When I added the rolls to the bill of fare, I started them early enough I could drop the second Egg down from 400 to 300.
Cutting to the chase this recipe was a mixed bag technically for me and a rousing success for my guests. The technical issues were a bit puzzling. Although the temps were right on, the shallots were a bit on the toasty side and the gravy drippings had pretty much burned off when the roast was done. It turns out the pork was juicy enough that no one wanted the back up pork gravy I made. The dinner rolls lived up to their name and although I had a big batch, there were none left. The pork was out of this world: Moist and juicy, flavorful, tender and I liked the flavor from the Jack Daniel's oak chips I used to give it some light smoke exposure. The rub used to flavor the roast was also used on the red potatoes and shallots and all of the flavors were nicely complimentary. At first I was worried I was going to have too much leftover roast, but it turned out people were "fighting" over the leftovers. Everyone took some home and I was left with none. That was a nice feeling and I didn't mind the fact I was left empty-handed because I knew everyone enjoyed their Christmas dinner.
Comments
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Wow!!!
Looks like an awesome meal for you and your guests...
Your posts are a gift
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I love your post! Looks like your family enjoyed the way you put it all together. Nice!LBGE Virginia Beach, Virginia
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Wow. Nicely done, Sir.Large Big Green Egg in a nest. North Shore of Boston.
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Bravo!!! Well done sir. Another CI recipe improved by the egg.Large, small and mini now Egging in Rowlett Tx
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Impressive, great detail on the post.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
That is very impressive. A lot of work, but then again, when doing something enjoyable it doesn't seem like a lot of work.
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I absolutely love your posts.LBGE, Weber Performer. Located in Franklin County Pa.
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Thanks for looking and for all the kind remarks.@ArilingtonGrill That is the nice thing about this recipe-it is really relatively easy. The butcher has done the stuff that is hard. You rub the roast with a simple rub and brush it with butter, then cook. Your veggies come along for the ride. This is about the most low-key Christmas dinner I remember making. But it really does look like a million bucks in addition to tasting great.Jim
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I may have missed it. ..what was the final temperature? Best cook I've seen in a while.Green egg, dead animal and alcohol. The "Boro".. TN
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Beauty! Bookmarked. Thank you!B_BFinally back in the Badger State!
Middleton, WI -
Great post as always. This has always been on my list but after this post it has defiantly moved up towards the top! =D>Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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A work of art. Wow! Thanks for sharing.Marietta, East Cobb, GA
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I may have missed it. ..what was the final temperature? Best cook I've seen in a while.
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Amazing cook. That looks really good!Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Unreal! Great job, thanks for sharing.LBGE- Atlanta, LBGE and SBGE- Ellijay, GA
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Wow as soon as I saw your post I knew I had to look. You never let me down.
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now that will drag the slaw off your hot dog....that is the BOMB!!! I am speechless....
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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Great looking cook as usual Jim! I like the upside down approach as it looks to help with keeping the bones from getting too dark and likely helps the meatier part cook a little faster. I've done the right side up approach before and needed to foil the bones.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
When the folks at CI started experimenting with this recipe, they had trouble with uneven cooking. The middle of the roast would not cook up as fast as the outer edges. They ended up with an unevenly cooked, dry near the outside, undercooked on the inside result. They did two things to fix this problem. First they didn't put any stuffing in the roast and instead placed it in the bottom of the pan. Secondly they tried cooking the roast bones down first which gave them better circulation under and up through the middle of the roast. This helps speed up the cooking time and gave the more even results.
Jim
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