Was going to do a pork crown roast over the Easter 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 stood it on end and folded it back on itself for tying......
Notice that 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......
Gave it a good overnight salt brining and applied my candied pig rub just before smoking. Opted to use my WSM 18 with the Fireboard controller and Pit Viper fan. Smoked her at 225* with some applewood chunks.....
Total smoke time was right at 4 hours to an internal temp of 140*. At the 130* IT point, I pulled it and applied a glaze using 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 !!!!!
WOW YOUR FRIENDS AND FAMILY WITH THIS ONE !!! 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 stood it on end and folded it back on itself for tying......
Notice that 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......
Gave it a good overnight salt brining and applied my candied pig rub just before smoking. Opted to use my WSM 18 with the Fireboard controller and Pit Viper fan. Smoked her at 225* with some applewood chunks.....
Total smoke time was right at 4 hours to an internal temp of 140*. At the 130* IT point, I pulled it and applied a glaze using 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 !!!!!
WOW YOUR FRIENDS AND FAMILY WITH THIS ONE !!! TROUTMAN STEVE IS OUT !!
