Planning a Pork Crown Roast for New Year's Day. Besides the normal rub and smoke, does anyone have any personal ideas that will add a special pop? TIA, Joe
Pork Crown Roast
- Thread starter joe black
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
A finishing glaze is always nice, but depends on the flavors you are looking for. If going the savory route a glaze made with figs would be good. Sweet heat would be good with an apricot or prach glaze. Sometimes simple is best and nothing else is needed.
Last edited:
graywolf1936
Meat Mopper
I would not do anything else to it, but have different items of flavor for guest to use if SO desired. Let the roast "do the talking".
sc 4x4 guy
Fire Starter
Maybe a sweet sauce like maple syrup or sorghum syrup rubbed on before the dry rub to help it stick
Very good ideas. Thanks a lot guys. Where have you been 4x4? Been missing you. We need to get together sometime. Joe
sc 4x4 guy
Fire Starter
Been working. Cooked three cheese mozzarella stuffed meatballs on the grill yesterday! Family went crazy over them
sc 4x4 guy
Fire Starter
Used Stubbs charcoal with some Apple chips mixed in made neighborhood jealous! Didn't know if you could smell it over there or not
Sounds wonderful Joe. I always like Apple or Pineapple with pork. I'll bet a quick search would produce a good glaze for that baby!
Happy New Year!
b
Happy New Year!
b
I brine mine (one in the juice for tomorrow now), then smoke it. Brine =HUGE difference! This is what they'll look like.
Now "IF" you need more, I'd go with a fruit w/ spiced rum glaze. I make my own jellies and jams and marmlades, so its always a decision to make. Spicy peach goes good with pork, but so does Kumquat marmalade.... feeling wild? Go with a spiced satsuma......LOL
But basically, if you cook the pork right everything else is superfullious. If you want, you can present the pork with some glaze on the side too. Like a condiment. A little taste goes a long ways.
Now "IF" you need more, I'd go with a fruit w/ spiced rum glaze. I make my own jellies and jams and marmlades, so its always a decision to make. Spicy peach goes good with pork, but so does Kumquat marmalade.... feeling wild? Go with a spiced satsuma......LOL
But basically, if you cook the pork right everything else is superfullious. If you want, you can present the pork with some glaze on the side too. Like a condiment. A little taste goes a long ways.
Last edited:
Your pork crown roast puts my pork tenderloin to shame, and I can't offer any advice on the roast. I kinda think letting the meat do the talking is great advice, though.
What else are you planning? I've got collards and kale to boil down, black-eyed peas to cook, sweet potatoes and pork rib slab to smoke with the tenderloin. Add griddle corn bread and rice and that's my New Year's meal.
Got a good recipe for hoppin john?
:grilling_smilie:
What else are you planning? I've got collards and kale to boil down, black-eyed peas to cook, sweet potatoes and pork rib slab to smoke with the tenderloin. Add griddle corn bread and rice and that's my New Year's meal.
Got a good recipe for hoppin john?
:grilling_smilie:
Rings Я Us
Smoking Guru
I brine mine (one in the juice for tomorrow now), then smoke it. Brine =HUGE difference! This is what they'll look like.
Now "IF" you need more, I'd go with a fruit w/ spiced rum glaze. I make my own jellies and jams and marmlades, so its always a decision to make. Spicy peach goes good with pork, but so does Kumquat marmalade.... feeling wild? Go with a spiced satsuma......LOL
But basically, if you cook the pork right everything else is superfullious. If you want, you can present the pork with some glaze on the side too. Like a condiment. A little taste goes a long ways.
This looks like it was sous vide cooked. Interesting that there is no grey line where it had more doneness at the outside. Was a good pic .
Last edited:
Rings Я Us
Smoking Guru
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 40
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
