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crown roast

newsensenewsense Posts: 32
edited 6:36PM in EggHead Forum
I was at the market today and saw a delicious-looking crown roast. It reminded me of a recipe I remember from an Eggfest a couple of years ago. Crown roast stuffed with sausage or something like that...[p]Anyone have the recipe, cooking temp/times for a large BGE?[p]Thanks


  • WessBWessB Posts: 6,937
    YB I`m pretty sure did a crown roast at this past Eggtoberfest, I unfortunately didnt get any of it...hopefully he, or whoever it was that did one, will chime in here...wish I could offer some advise, but I have personaaly never done one....[p]Wess

  • newsense, morning guys, was it a pork crown or a lamb crown ? you more than likely know but a crown roast is the loin that has had the chine bone cut in order to be able to be formed, more often than not they are two loins put together. they are also frenched making them a quicker cook.[p]there are all kinds of different stuffings you could use but i cook them at 275-300* with cherry wood for flavor and it takes exactly 2 1/2 hrs if it is pork.[p]hope hat helps you some[p]reg

  • should have mentioned that i brine the loin for 12hrs. [p]reg

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