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.
Once trimmed and scored I stand it on end and fold it back on itself for tying......
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......
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......
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 !!!
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.......
Served with some basmati rice and some sous vide corn, we were eaten good in the neighborhood !!!!!
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......
KEEPING MY SMOKE BLUE & MY PIT VIPER BLOWING.....TROUTMAN STEVE IS OUT !!
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.
Once trimmed and scored I stand it on end and fold it back on itself for tying......
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......
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......
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 !!!
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.......
Served with some basmati rice and some sous vide corn, we were eaten good in the neighborhood !!!!!
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......
KEEPING MY SMOKE BLUE & MY PIT VIPER BLOWING.....TROUTMAN STEVE IS OUT !!
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