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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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A Crowning Achievement

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  • Troutman
    Club Member
    • Aug 2017
    • 7995
    • 1521

    • OUTDOOR COOKERS

      BBQ ACCESSORIES

      WOOD & PELLET PREFERENCES

      SOUS VIDE

      INDOOR COOKWARE


    A Crowning Achievement

    Was going to do a pork crown roast over the holidays, it's just such a fancy, elegant presentation of what are essentially pork chops. Bought two 8 bone center cut pork roasts to build my crown, but never got to it. Those roasts have been staring at me since then so I pulled one of them to do a small roast just for Sunday dinner. Buying the untrimmed roasts meant some trimming but crown roasts are going anywhere from $6-8/lb trimmed up, while I picked these babies up for closer to $2/lb.

    So first step was to french out the bone tips. That's done by cutting off the top one inch of meat cover then carefully cutting out the meat in between the bones to give that nice exposed appearance. There was also some flap meat and the usual fat and silver skin on the meat side of the roast that had to be trimmed. All that went into a baggie for sausage or whatever. Finally cut out the chine bone ends and scored the ribs. Scoring does two things; allows the roast to be turned onto itself and also exposes more of the inner chop to seasoning and smoke.

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    Once trimmed and scored I stand it on end and fold it back on itself for tying......

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    Notice too I opted to leave the silver skin cover on the bones. I was concerned the bones might pop out of the meat otherwise. It was easily removed and discarded after cooking.......

    Here's that crowning achievement. Still just a bunch of chops but with a little wow factor......

    Click image for larger version  Name:	crown 03.jpg Views:	1 Size:	562.8 KB ID:	463179

    Went ahead and gave it it's overnight salting along with, yea that's the rolled brisket point that you all voted to have me smoke like traditional brisket......

    Click image for larger version  Name:	crown 04.jpg Views:	1 Size:	430.6 KB ID:	463180

    Went ahead and smoked both on my 18" WSM. Also made the inaugural launch of my new Pit Viper fan and Fire Board controller. Both performed well and were....well awesome sauce !!!


    Click image for larger version  Name:	crown 05.jpg Views:	1 Size:	557.3 KB ID:	463181

    Crown came out BEAUTIMUSLY !! Smoked it with applewood at 225* for about 4 hours to an internal of 140*. When it got up to about 130*, I pulled it and glazed it with some pineapple habanero sauce for a sticky, sweet heat finish.......

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    Served with some basmati rice and some sous vide corn, we were eaten good in the neighborhood !!!!!

    Click image for larger version  Name:	crown 07.jpg Views:	1 Size:	466.3 KB ID:	463183

    Oh and Mr. Briskie, that little rolled point came out fairly good as well. Still moist after getting it up to about 203*. That's sammies for lunch for yours truly......

    Click image for larger version  Name:	crown 08.jpg Views:	1 Size:	397.3 KB ID:	463184

    KEEPING MY SMOKE BLUE & MY PIT VIPER BLOWING.....TROUTMAN STEVE IS OUT !!

    Last edited by Troutman; March 5, 2018, 09:36 AM.
  • Mudkat
    Club Member
    • Feb 2017
    • 2085
    • At a river near me, MD
    • Weber Smokey Mountain 14.5"
      Weber 22" Kettel
      Weber Smokey Joe (2)
      One Grill 45" Rotisserie
      Lodge 5 qt. Dutch Oven
      Lodge 10.5" Double Loop Skillet
      Cast Iron 9" Skillet
      Cast Iron 12" Skillet
      Weber 22 Grill Grates
      Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

    #2
    That IS a crowning achievement! Another great Troutman cook and write up!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Thanks you sir, I really like pork this way.
  • CandySueQ
    Moderator
    • Jul 2014
    • 1523
    • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

    #3
    Lovely, Troutman, just lovely! I saved the thin end of point from this past weekend's cook to do a brisket roll. Do you think cheese roll in the middle would be too much?

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Not at all, in fact I was thinking along the lines of a fatty for my next one, sort of like a German Rouladen.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9696
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #4
    Looks good!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Awwww....didn't get a "beautiful"
  • smokenoob
    Club Member
    • Dec 2017
    • 1212
    • Gulf Breeze, Florida

    #5
    beautyful! You can take that to the Pit!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Thanks
  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4524
    • Stockholm, Sweden

    #6
    Fabulous! Great writeup and great photos! Basmati rice is my goto rice nowadays.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Thanks Henrik (don't know how to say it in Swedish, although I should know)

    • Huskee
      Huskee commented
      Editing a comment
      Troutman "tak"? (no Google, just memory)

    • Henrik
      Henrik commented
      Editing a comment
      You got it! We spell it "tack" (pronounced like the English word 'tuck', as in 'tuck in'). "tak", pronounced with a long 'a', like the English word 'talk', actually means roof :-)
  • jgreen
    Charter Member
    • Oct 2014
    • 2751
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #7
    Two awesome pieces of meat. Nicely cooked!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Brisket so-so, pork was really good
  • barelfly
    Club Member
    • Dec 2017
    • 1469
    • New Mexico
    • Smokin-It 3D
      Weber Kettle with an SNS
      Masterbuilt kettle that I call the $30 wonder grill
      Bullet by Bull Grills gasser
      Anova WiFi sous vide machine
      Thermoworks Thermapen and Chef Alarm

    #8
    The crown pork roast is inspiring! Will be looking for one of those soon.

    Also, the briskie so needed the German touch 😁 hahaha. Enjoy your sammies!

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      I know right, I haven't forgotten the rouladen brother

    • barelfly
      barelfly commented
      Editing a comment
      Crown roast for Easter. Doing my research now. Need to go get 2 racks for this. Going to smoke it and then sear it somehow. But can’t wait for this!

      Did you smoke in a pan or just on the rack? For drippings is why I’m asking.

    • Troutman
      Troutman commented
      Editing a comment
      I have a small rack that I put into a foil pan to catch drippings. I didn’t get very much, made what gravey I could with flour, a little stock and some white wine.
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1530
    • Northern Mn

    #9
    You have some skills sir,

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Man gotta eat ......
  • kamadoRob
    Club Member
    • Nov 2017
    • 225
    • Brighton, CO
    • Chargriller Acorn
      Maverick ET-732

    #10
    Well look at that! Beautiful cook!! Has my mouth watering...

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Thanks !!
  • Rod
    Rod
    Club Member
    • Dec 2015
    • 703
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      PBC
      Blackstone 36" SS griddle
      PKGO

      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732


      Accessories ranging from a Vortex to bear claws.

    #11
    That looks amazing. Kind of makes me want to watch Lord of the Rings.

    Comment

    • Skip
      Founding Member
      • Jul 2014
      • 3835
      • Blue Earth, Minnesota
      • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

      #12
      The pork and the beef look great! Good job.

      Comment

      • FireMan
        Charter Member
        • Jul 2015
        • 8529
        • Bottom of Winnebago

        #13
        I thought the crown looked purdy enough before cooking. Then, ya went ahead & cooked the darn thing. Pit nirvana!
        Liked how you blamed us for the “other” cook.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          It was ya'll's fault, I wanted to sous vide que the thing to medium rare...lol !!! I had like zero votes for that option. Guess that's the weirdo in me, I'm still playing with my food !!!

        • FireMan
          FireMan commented
          Editing a comment
          Just remember the votin thing around here is rigged.
      • RonB
        Club Member
        • Apr 2016
        • 13856
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #14
        Moa oh Mad does that look great! Super job!

        Comment

        • EdF
          EdF
          Club Member
          • Jul 2016
          • 3228
          • Atlantic Highlands, NJ
          • Uuni Pro (new kid in town)
            Karubeque C-60
            Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
            TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
            Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
            Thermapen
            Thermapen Air
            ThermaQ (or its predecessor)
            Thermoworks Hi temp IR
            BBQ Dragon & Chimney of Insanity
            Various other stuff

          #15
          "If I were king of the piglets! Not prince, not duke, not oirl..."!

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Bert Lahr ?

          • EdF
            EdF commented
            Editing a comment
            You bet!

        Announcement

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        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
        See more
        See less
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        Meat-Up in Memphis