Crown Roast of Pork

[jeepdad]

So thinking of doing one over Christmas break. Anyone smoked one before? Stuffed? Appreciate any help. Thanks Ringers hope everyone is doing well.

--Dan

[k.c.hawg]

Dan I do the rack of pork quite often. Only once have I done the Crown Roast by tying the two racks together. It came out great and was picturesque. We cooked a pork sausage dressing separately and then spooned it into the crown in the last stages of cooking to brown the top of the dressing. I have no idea what recipe I used. I'm sure I surfed the net for several and then combined the aspects I like most. I smoke the single racks or cook them in my ceramic several times a year.
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[jeepdad]

Thanks brother I hope all is well. Yea, I've smoked many stuffed loins and pork chops so should be straight forward. Was wandering about the stuffing but that's a good idea what you do. Again, thanks brother.

--Dan

[k.c.hawg]

Dan they also have presentations where you stuff the crown with roasted carrots, potatoes, onions and shrooms that look awesome or more simple with a stuffing of garlic mashed potatoes.
_________________
http://kchawgskitchen.blogspot.com/
Horizon Marshall 20"
Primo XL
30" Masterbuilt Digital
UDS (Named Uddley by Mrs K.C.)
Weber 26.75 One Touch
Weber 22.5 Silver Touch
Weber Smokey Joe
Superfast Red Thermopen
Razorback born and bred!

[RodinBangkok]

We do them sometimes here's my technique:

French the bone ends ( scrape the meat down).

Cut a small wedge between each rib to make it easy to form in a circle, you can wrap with string or stitch the ends together.

We smoke in a pan to catch juices, also in the pan is a mirepoix and any meat scraps to sauce later, you can add some water depending on how you smoke throughout the process if needed.

We prepare any stuffing and cook it separate, as slow cooking the rib roast may not cook the stuffing properly within the time guidelines for safety.

If you smoke high temp you can cover the bone ends with foil if they get too dark in color.
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Rod

[biker.chef]

Rod, that sounds great. Of course i ain't going to be doing any
smokin' since its only 3° F.

i suspect you ain't got that problem.
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[RodinBangkok]

Ah, best time of year now here, cool season, about mid high 80's daytime. Havent been in cold weather in 35 years and don't miss it!

Best time to come to Thailand.....Never in April May, heat will really get to you then.

Cheers and stay warm...give the crown roast a try, its a good recipe especially for presentation.

Last time we did this we also did what we call Texas shrimp cocktail. We take the largest tiger prawns we can find, and they get very large here, then use a large 12-15 inch glass salad bowl, put a slaw salad ring around the prawns hanging over the side and a steel bowl of dry ice in the center. Pours some water over the dry ice and it comes to the table flowing ice vapor over the table, then the crown roast is put in the center after we've cut them into steaks and re-assembled in the crown around the center stuffing.
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Rod

[Canadian Bacon]

Dan....I have been to dinner at a friends house and the person cooked this exact recipe.....it turned out amazing .
http://www.epicurious.com/recipes/food/views/crown-roast-of-pork-with-apple-stuffing-105600

I do not see any reason why it cant be done in your wsm.

Go Skins...
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[jeepdad]

Thanks CB it looks like a great recipe. We have a very bad record on MNF but I hope we win brother! All the best.

--Dan