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Chirstmas Dinner

jakjak Posts: 2
edited November -1 in EggHead Forum

Comments

  • Richard FlRichard Fl Posts: 7,690
    I am doing a 12 bone Crown Roast of Pork.

    Here is a picture of a 24 bone, 15 Pounder i did 12/25/06!

    readytodine.jpg

    Happy Holidays!
  • FidelFidel Posts: 10,168
    24 bones - that's one long pig

    :woohoo:
  • Richard FlRichard Fl Posts: 7,690
    Seemed like some of his cousins joined us!

    Pork, Roast, Crown, Richard Fl

    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




    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 Fl, 2006/12/25

    2007/01/02---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.

    2008/02/26---Just saw a picture of a crown roast that used cherry tomatoes for the tips of the bones--neat idea--perhaps green olives would work also Colorful. Richard Fl
  • NessmukNessmuk Posts: 251
    Of all the special meals that I cook throughout the year, the crown pork roast is my immediate family favorites.

    We have tried most stuffings. My family settled on "hot Italian sausage" as there favorite.

    Your presentation is superior to mine.
  • jakjak Posts: 2
    Thanks for the recipe sounds great. I have a lot of Big Eaters :laugh:
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