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crown roast

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Mark
Mark Posts: 295
edited November -1 in EggHead Forum
Want to cook crown roast for xmas dinner, need tips, ccoking time,temp, seasoning etc etc. What size fits best in a large egg?
thx for any info you can provide!
Mark
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  • YB
    YB Posts: 3,861
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    mark,
    I have cooked a crown roast at the last couple of Eggtoberfest.Here is the recipe and a picture of one I cooked at home.
    Larry[p]A Crown roast is made out of a bone in pork loin.My meat cutter takes a 8 or 9 pound loin with about 14 bones,cuts one inch slits in between each bone and then rolls it in a circle and ties it with butchers twine.I stuff it with one pound of sausage with sage,1 apple ,1 onion and 1 small package of mushrooms .Chop apple,onion and mushrooms.Brown sausage,onion,apple and mushrooms in a frying pan.Put stuffing in the center of the Crown roast after it cools. Paint the roast with yellow mustard and sprinkle it with salt and pepper.
    Cooking [p] place the roast on a rack over a drip pan and cook at 350° until internal temp reaches 150°. I take it off,let it rest for 15 minutes cut up and serve.[p]

    [ul][li]Crown Roast[/ul]
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  • Butch M
    Butch M Posts: 52
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    YB,
    Larry, do you cook the crown roast direct or indirect. With plate sitter legs up or down?
    We hope to try this for Christmas diner.
    Thank you so much.
    Butch M
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  • WessB
    WessB Posts: 6,937
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    croast.jpg
    <p />Butch M,
    Here`s a shot of the one he did at Eggtoberfest 05...I`m sure he will chime in with all the details you need.[p]Wess
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  • YB
    YB Posts: 3,861
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    croast.jpg
    <p />Butch M,
    I cook it with a plate setter legs up with a drip pan and grate on top of the legs.I have also cooked it on a raised grid using a 10" pie pan with a grate on top of the pie pan.Here is a picture WessB took of the one at this years Eggtoberfest.I hope you and your family have a wonderful Christmas Butch and look forward to seeing you next year.
    Larry
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  • YB
    YB Posts: 3,861
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    WessB,
    You beat by a few minutes...Hope you and Sally are doing good.
    Larry
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  • Nessmuk
    Nessmuk Posts: 251
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    WessB,
    The roasts I cook have a larger center space than the one in your pic. We have tried most fillings. Our family favors a hot Italian sausage filler. It adds flavor to the pork.[p]To each his own.

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  • Mark
    Mark Posts: 295
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    Have never cooked a crown roast. What's your receipe for cooking and stuffing?
    Thanks-mark
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