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A Crowning Achievement

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  • Frozen Smoke
    replied
    You have some skills sir,

    Leave a comment:


  • barelfly
    replied
    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!

    Leave a comment:


  • jgreen
    replied
    Two awesome pieces of meat. Nicely cooked!

    Leave a comment:


  • Henrik
    replied
    Fabulous! Great writeup and great photos! Basmati rice is my goto rice nowadays.

    Leave a comment:


  • smokenoob
    replied
    beautyful! You can take that to the Pit!

    Leave a comment:


  • Troutman
    commented on 's reply
    Awwww....didn't get a "beautiful"

  • DWCowles
    replied
    Looks good!

    Leave a comment:


  • Troutman
    commented on 's reply
    Not at all, in fact I was thinking along the lines of a fatty for my next one, sort of like a German Rouladen.

  • Troutman
    commented on 's reply
    Thanks you sir, I really like pork this way.

  • CandySueQ
    replied
    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?

    Leave a comment:


  • Mudkat
    replied
    That IS a crowning achievement! Another great Troutman cook and write up!

    Leave a comment:


  • Troutman
    started a topic A Crowning Achievement

    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.

    Click image for larger version  Name:	crown 01.jpg Views:	1 Size:	463.9 KB ID:	463177

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

    Click image for larger version  Name:	crown 02.jpg Views:	1 Size:	369.4 KB ID:	463178

    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.......

    Click image for larger version  Name:	crown 06.jpg Views:	1 Size:	1,019.3 KB ID:	463182

    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.

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