PORK CROWN ROAST HELP

Unknown

Any pork crown roast experts out there? I have two 6lb crown roast that I want to start today. I have Herbes de Provence which is a blend of thyme, marjoram, rosemary, basil, fennel, sage, lavender. Any other marinades or rub to go with I'm all ears. Any set up, temp, and time to smoke ideas would be greatly appreciated. Thanks everyone

Richard

BEERbelly-fr8tdog,[p]YB made me do it. Christmas '06[p]Sorry the pic will not post from where they are.
drop me an email for the pics. [p]Look in the archives for YB's recipe 12/21/05 and the Eggtoberfest '06 recipes.[p]Pork, Roast, Crown, Richard

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
[p] 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 rice 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!!!


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard, 12/25/06[p]01/02/07--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.

bobbyb

BEERbelly-fr8tdog,
Here's one I tried last Christmas, and I thought it was good. As I remember I pulled the roast a few degrees cooler than indicated in the recipe.[p]I got it from Terry Pogue on another list. I think it's originally from Bon Apetit
Bob
**************************
Crown Roast Of Pork With Apple Stuffing And Cider Gravy[p]Ingredients[p] Pork
1 8 pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoons salt
1 teaspoons sugar
1 teaspoons dried thyme
1/2 teaspoons crumbled dried sage
1/2 teaspoons ground black pepper
Apple Stuffing (recipe follows)
Gravy
1-1/2 cups beef broth
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy[p]Instructions[p]For pork:[p]Position pork atop a 9- to 10-inch-diameter tart pan bottom. Transfer
to large rimmed baking sheet. Brush pork with oil. Combine salt,
sugar, thyme, sage and pepper in small bowl. Rub spice mixture over
pork. Cover with plastic and refrigerate overnight.[p]Position rack in bottom third of oven and preheat to 450 degrees.
Fill pork cavity with enough stuffing to mound in center. Cover tips
of pork bones with foil. Roast pork 20 minutes. Reduce temperature to
325 degrees. Continue roasting until thermometer inserted into center
of pork meat registers 150 degrees, about 1 hour 50 minutes. Remove
foil from bones. Continue roasting until thermometer inserted into
center of pork and stuffing registers 155, about 15 minutes longer.
Carefully transfer roast atop tart pan bottom to serving platter.[p]For gravy:[p]Add 1 cup broth to baking sheet and scrape up browned bits from
bottom of baking sheet. Pour juices into 2-cup glass measuring cup;
freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan
juices to medium saucepan. Add remaining 1/2 cup beef broth and apple
cider. Bring to boil. Dissolve cornstarch into applejack in small
bowl; whisk into broth mixture. Boil until gravy thickens slightly,
about 3 minutes. Season with salt and pepper. Transfer gravy to
sauceboat.[p]Carve roast between bones to separate chops. Serve with stuffing and
gravy.[p]Serves 10.[p]
APPLE STUFFING[p]2 tablespoons vegetable oil
1-1/4 cups chopped celery
1/3 cup chopped shallots
1 tablespoon minced garlic
2 pounds ground pork
1 cup plain dry breadcrumbs
4 ounces dried apples, chopped
1/3 cup chopped fresh parsley
2 teaspoons crumbled dried sage
2 teaspoons salt
3/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
3 large eggs, beaten to blend
1 cup (about) canned beef broth[p]Heat oil in heavy medium skillet over medium heat. Add celery and
saute until tender, about 3 minutes. Add shallots and garlic; saute
until shallots are tender, about 2 minutes. Transfer mixture to large
bowl. Mix in all remaining ingredients except eggs and beef broth.
(Can be prepared 1 day ahead. Cover and refrigerate.) Add eggs and
enough broth to moisten stuffing.[p]Preheat oven to 375 degrees. Set aside enough stuffing to fill crown
roast of pork cavity. Transfer remaining stuffing to 8-1/2 x 4-1/2 x
2-1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside
roast until thermometer inserted into center registers 155 degrees,
about 1 hour.[p]Invert stuffing in pan onto platter. Slice stuffing and serve with
roast. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm.)[p]Serves 10.