14-16 pt crown roast

Unknown

Hi ya'll,[p]Have never done a crown roast before and would love to do one for the upcoming holiday season. I would imagine it would weigh between 8-10 lbs. I'm sure that it would be an indirect cook at 300-350. Just not sure on the time. Anyone ever done this type of cook on the egg?
My meat cutter said he has partially cooked them and then stuffed and finished the cook, that is so the inside cooks as well. Sounds like the right idea. Any comments are gladly received.[p]mrdux

Puj

mrdux,[p]YB did one or maybe two at this past Eggtoberfest. Here's a link to the original post.[p]Puj
[ul][li]YB's Crown Roast at Eggtoberfest 2001[/ul]

Painter

mrdux,
YB did this one at eggtoberfest this year. Maybe he'll chime in and add to it. Looks like good eatin.
Painter[p]
[ul][li]Crown Roast[/ul]

Painter

Puj, Faster typer than me. We were on the same wave length.
lol
Painter

Puj

Painter,[p]Maybe so, but the funny thing now is that we both delegated the request to Mr. Ward to handle. [p]Puj

YB

mrdux,
I think Puj and Painter covered just about everything.Make sure you have your Polder in the thickest part of the meat and check the temp in the stuffing.I had a meeting in Atlanta yesterday and had to go by and see Jim Nufer and BD at the Egg store...They are a couple of Great guys and they always help me get one up on KennyG...My phone should ring at any minute now...hehehe.
Larry