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Christmas Eve Crown Roast of Pork

Clay Q
Clay Q Posts: 4,486
in EggHead Forum
I've cooked crown roasts before but this was my first attempt at building one.  It takes patience and a sharp knife but I got it done.  This roast was the main event with family, they love it.    
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Comments

  • paqman
    paqman Posts: 4,853


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • lousubcap
    lousubcap Posts: 34,428
    Whenever @Clay Q graces the forum it is definitely worth the look.  Great cook right there.  
    Happy Boxing Day!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Botch
    Botch Posts: 16,471
    One of those thread titles that sez, "Dammit, I hope he posted pics!!"  Thank you!  
     
    What was in the white coating?  It sure browned up nice.   
    ___________

    "They're eating the checks!  They're eating the balances!"  


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  • RRP
    RRP Posts: 26,135
    Clay, ole buddy, ole pal…YOU can rock so many boats so many ways with your incredible cooking skills much less your insane woodworking skills and design skills! 

    Thanks for posting and as others have said…please share more about this crown roast post!

    And…of course…Happy 2022! 
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  • Clay Q
    Clay Q Posts: 4,486
    A heavy slathering of butter is the white coating, helps to brown and produce a flavorful crust I enjoy with some home made applesauce accompaniment
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  • GrateEggspectations
    GrateEggspectations Posts: 10,311
    Clay Q said:
    A heavy slathering of butter is the white coating, helps to brown and produce a flavorful crust I enjoy with some home made applesauce accompaniment
    Dear lord….. I thought that was corn starch. 
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  • stv8r
    stv8r Posts: 1,127
    What is this sorcery?

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  • RRP
    RRP Posts: 26,135
    Ah geez, Clay…now I’m embarrassed about my Christmas ham post!  ;)
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  • SGH
    SGH Posts: 28,909
    RRP said:
    Ah geez, Clay…now I’m embarrassed about my Christmas ham post!  ;)
    Don’t be Ron. Your money more than makes up for your cooking  ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,909
    @Clay Q
    Outstanding looking grub my friend 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 33,262
    Clay Q said:
    RRP! Hey thanks, Merry Christmas!  I'll post more about the crown roast.  The tri-tip sliced thin appetizer was very good.  As was sourdough focaccia... 

    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,990
    Hello, Clay! What a wonderful looking pork roast!
    It's nice to see you back here!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • jdMyers
    jdMyers Posts: 1,336
    Wow magnificent and thanks for sharing.  Salted or unsalted butta?
    Columbus, Ohio
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  • Clay Q
    Clay Q Posts: 4,486
    Crown Roast of Pork!  Procedure I followed; The day before cooking- I trim and tie together 2 bone in pork loin roasts.  Next, I set the roast in greased 14" cast iron skillet.  Next, I applied seasoning rub -Maple Garlic Pepper.  Next, I dry the meat surface with fan 30 minutes.  Next, (optional) I cold smoked with apple wood 1 hour.  Ok, time to wrap in plastic and cover with foil to rest overnight in the frig. ZZZZZZ  Next day (morning) I unwrap and allow roast to warm up at room temperature 6 hours.  The 9.5 pound roast will take me about 2.5 hours, give or take, to cook.  So I plan accordingly and start my fires an hour before I start cooking.  I use 2 Large eggs.  1 egg for searing at 500 degrees with indirect heat and the other egg for slow roasting at 250 degrees with indirect heat.  While the 500 degree egg is heating up I slather a softened stick of butter all over the roast.  *Determine length of sear time by multiplying the weight (as purchased) X 4.  So my purchased weight 9.5 pounds X 4 = 38 minutes of sear time.  After placing roast in my sear egg the temp dropped 50 degrees but slowly came back up and I was done with searing after a total time of 38 minutes.  Next, I move roast in skillet to my other egg at 250 degrees and inserted a temp probe in thickest part of the loin with alarm to go off at 147 degrees.  About 2 hours later the alarm went off and I was done cooking.  I transferred to a platter and added festive garnish for everyone to admire before slicing.  Leftover roast was sliced and placed in Foodsaver bags.  Smoking with apple in the drum smoker. (optional)   
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  • lousubcap
    lousubcap Posts: 34,428
    Thanks for the detailed process.  I no longer (if ever) have the focus or skill-set to carry that off.  However, the results speak for themselves.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • loco_engr
    loco_engr Posts: 5,801
    Very well thought out cook! and what @lousubcap said . . .
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Clay Q
    Clay Q Posts: 4,486
    Yup, there's considerable time and effort with this roast.  Only for special occasions.  Next week I'm going to relax with pulled beef BBQ, so easy a caveman can do it.  Eat well, be happy
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  • Pook
    Pook Posts: 43
    Whoa! Beautiful looking food. 
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  • Clay Q
    Clay Q Posts: 4,486
    jdMyers said:
    Wow magnificent and thanks for sharing.  Salted or unsalted butta?
    Salted butta  
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  • Clay Q
    Clay Q Posts: 4,486
    Florida Grillin Girl said:
    Hello, Clay! What a wonderful looking pork roast!
    It's nice to see you back here!
    Hi Florida Grillin Girl Faith!! Thanks!  I'll be cooking more with the mini and small because I have a very special little girl that shows interest.  I don't know yet what her handle will be...perhaps "Honey Badger" ha ha  She will be 3 in March  

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  • Langner91
    Langner91 Posts: 2,120
    That mini is just her size!  I would get a stiff back grilling at that height, but it fits her perfectly!


    Clinton, Iowa
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