Pork Crown Rib Roast

[foamheart]

I am thinking that calling it a bone in loin sounds much better although the bone ends I frenched.

LOL... we having smoked pork roast for lunch. Just for those inquiring minds I believe the roast is now a little less than 4lbs.

I got a whole loin section but decided it was just silly to cook it all at once. When I bought it I had thought of stuffing it with boudin. Well last night I went to the freezer and seems all my boudin from last week has evaporated. Don't ya just hate when that happens?

Anyway, up early this AM. Heres whats been done so far.

Bones Frenched, sliver skin removed, I left the membrane on the ribs thinking it would help keep it together

Pork Crown Rib 001.JPG

• foamheart
• Jan 5, 2014

I mixed up a pork brine.

Pork Loin Brine

2C     Water

1/4t.   Chipotle

1/2t.   Ginger

1/3C   Salt

1/2C   Brown sugar

1/4 C Tiger sauce

1/4t.   Thyme

1C       Apple cider

1/4C   Molasses

Pork Crown Rib 002.JPG

• foamheart
• Jan 5, 2014

In the bag, into the reefer for 36 hours. Why so long, very little salt in the brine and I believe it took it well because the meat was not the normal hard or firm like an over brined meat.

Pork Crown Rib 003.JPG

• foamheart
• Jan 5, 2014

After the brine the roast lost it form and sort of flattened out so I went ahead a trused it after removing the sliver skin from the opposite side.

I need to thank Woodcutter here, I had not used a fan to form the pellicle before, and he just kept telling me how well it works, well it worked and in amazing time, I am so far ahead of myself today now. I stopped had a cup of coffee and a slice of coconut cream meringue pie. Life is good. 

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• foamheart
• Jan 5, 2014

Just trying to show the pellicle.

001.JPG

• foamheart
• Jan 5, 2014

I rubbed on the suntan lotion and then massages in the spices of choice for todays smoke.

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• foamheart
• Jan 5, 2014

And here it is as it was put into the smoker.

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• foamheart
• Jan 5, 2014

The smoker had preheated to 250, the tray was filled with hickory and cherry, vent wide open, loader sprung, tray had been lit and smoking for 20 mins.. Inserted the pellet tray on the number 4 grate, drip pan on number 3, meat on number 2. And its just pellets are just being contrary this morning....Grrrrrr......

Dropped the MES30 temp to 220, Still talking to the dang pellet tray, tried a different position after relighting.

Its been another 30 mins. time to check the smoke again and insert the thermometer.

More to follow.

 

[mdboatbum]

Looks great Foam! Can't wait to see how it turns out.

 

[woodcutter]

That is going to be a good eating piece of meat!

 

[disco]

Your work in Frenching this is stellar. You will be like an artist unveiling his work when you bring that in.

Disco

 

[mdboatbum]

 
Your work in Frenching this is stellar. You will be like an artist unveiling his work when you bring that in.

Disco

That's what she said.

 

[dirtsailor2003]

What times dinner? If I catch the next flight out do I have time to make it??? This looks like it's going to be great!!!!

 

[foamheart]

OK, She's pulled 146 IT and rested. Getting close to lunch, church must be out by now, waiting for the family.

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• foamheart
• Jan 5, 2014

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• foamheart
• Jan 5, 2014

With all that smoke just setting around................

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• foamheart
• Jan 5, 2014

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• foamheart
• Jan 5, 2014

You ever see such HUGE JUMBO pecans? Note that funky mat? Ran at 100 degrees for a couple a hours, I have turned it off and its still smoking now. When I don't see anymore smoke guess I with bag and tag 'em, since everyone says let 'em mellow! I sure can't taste the spice rub I applied.

Back with more on the pork chops in a min. Gotta go works some side dishes. Fresh broccoli and cauliflower, cole slaw and Mac and cheese This is where everyone in the Hee Haw cornfield stands up and says "Yum Yum!"............ Brother in law doesn't eat all the good veggies like sweet taters and green beans and cabbage. Sheesh!

Back when I get some Bear-view.

 

[woodcutter]

 
OK, She's pulled 146 IT and rested. Getting close to lunch, church must be out by now, waiting for the family.

001.JPG

• foamheart
• Jan 5, 2014

002.JPG

• foamheart
• Jan 5, 2014

With all that smoke just setting around................

005.JPG

• foamheart
• Jan 5, 2014

006.JPG

• foamheart
• Jan 5, 2014

You ever see such HUGE JUMBO pecans? Note that funky mat? Ran at 100 degrees for a couple a hours, I have turned it off and its still smoking now. When I don't see anymore smoke guess I with bag and tag 'em, since everyone says let 'em mellow! I sure can't taste the spice rub I applied.

Back with more on the pork chops in a min. Gotta go works some side dishes. Fresh broccoli and cauliflower, cole slaw and Mac and cheese This is where everyone in the Hee Haw cornfield stands up and says "Yum Yum!"............ Brother in law doesn't eat all the good veggies like sweet taters and green beans and cabbage. Sheesh!

Back when I get some Bear-view.

Them are some whoppers!

 

[driedstick]

Foam that looks great very nice job

A full smoker is a Happy smoker and yours looks happy

 

[foamheart]

Looks great Foam! Can't wait to see how it turns out.

Boy the rosemary is really predominate.

 
That is going to be a good eating piece of meat!

I think Emril had the idea, we at least need smell-o-vision.

 
Your work in Frenching this is stellar. You will be like an artist unveiling his work when you bring that in.

Disco

Thank you, but it made me cry when frenching them because the little hangie down piece with all that fat is my favorite piece! I guess I should have borrowed some of Brian's "garnish".

 

[foamheart]

What times dinner? If I catch the next flight out do I have time to make it??? This looks like it's going to be great!!!!

It really is a shame, wouldn't it be wonderful if we could all bring a food and sit down together watching each in turn cooking theirs and answering questions.

 

[foamheart]

Ok, the sliced rib roast

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• foamheart
• Jan 5, 2014

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• foamheart
• Jan 5, 2014

Juicy, tender, brined perfectly........... I am just in awe of myself. It just melted and flowed between the tines of the fork when you tried to pick up for a bite. I give this meat two thumb's up, had a nice beat, good rhythm, and was easy to dance to. Myself and Betty Lou Thelma Liz really liked it.

I reached to get a spoon of the three cheese mac, nearly lost my right arm up the elbow! Brother-in-law had established a camp perimeter around it, (smoked gouda, red rind cheddar, and mozzarella. The three really blended better than I thought.

Excellent meal, I just wish I could have shared. definitely will be doing this one again, and again....... Next time with some homemade apple compote, I think a creole mustard sauce would have put it right over the top.

Thanks for checking it out. Easy, a lot of fun, fast, and OMG delightful.

 

[mdboatbum]

We oughtta start doing live "cook alongs". I'm sure there is software where one or several people could broadcast and everyone else could tune in and watch.

 

[disco]

 
Ok, the sliced rib roast

003.JPG

• foamheart
• Jan 5, 2014

002.JPG

• foamheart
• Jan 5, 2014

Juicy, tender, brined perfectly........... I am just in awe of myself. It just melted and flowed between the tines of the fork when you tried to pick up for a bite. I give this meat two thumb's up, had a nice beat, good rhythm, and was easy to dance to. Myself and Betty Lou Thelma Liz really liked it.

I reached to get a spoon of the three cheese mac, nearly lost my right arm up the elbow! Brother-in-law had established a camp perimeter around it, (smoked gouda, red rind cheddar, and mozzarella. The three really blended better than I thought.

Excellent meal, I just wish I could have shared. definitely will be doing this one again, and again....... Next time with some homemade apple compote, I think a creole mustard sauce would have put it right over the top.

Thanks for checking it out. Easy, a lot of fun, fast, and OMG delightful.

Terrific job. You do know what you would pay for this in a restaurant!

Disco

 

[foamheart]

 
Terrific job. You do know what you would pay for this in a restaurant!

Disco

You mean a good restaurant like Hooters or a  cheap drive thru like McPorkchop? 

LOL... I really have no idea, but the Mac & 3 Cheese, and the fresh from the garden broccoli & cauliflower, definitely deserved a white linen tablecloth and pretty folded napkins.

I still have I think a 5 bone beef in the freezer, but I have decided I believe I like the pork better!

 

[foamheart]

 
We oughtta start doing live "cook alongs". I'm sure there is software where one or several people could broadcast and everyone else could tune in and watch.

I could grow a beard and maybe we could get a half hour on A&E? I could be the  goofy one for the show, just walking around sniffing my hands for the smoke smell. Drinking Spiced Peach special reserve iced tea and telling silly war stories.

 

[bdskelly]

 
Ok, the sliced rib roast

003.JPG

• foamheart
• Jan 5, 2014

002.JPG

• foamheart
• Jan 5, 2014

Juicy, tender, brined perfectly........... I am just in awe of myself. It just melted and flowed between the tines of the fork when you tried to pick up for a bite. I give this meat two thumb's up, had a nice beat, good rhythm, and was easy to dance to. Myself and Betty Lou Thelma Liz really liked it.

I reached to get a spoon of the three cheese mac, nearly lost my right arm up the elbow! Brother-in-law had established a camp perimeter around it, (smoked gouda, red rind cheddar, and mozzarella. The three really blended better than I thought.

Excellent meal, I just wish I could have shared. definitely will be doing this one again, and again....... Next time with some homemade apple compote, I think a creole mustard sauce would have put it right over the top.

Thanks for checking it out. Easy, a lot of fun, fast, and OMG delightful.

It's a beautiful thing. ….Like Crabtree crossing the goal line.  Points!

B

 

[hambone1950]

Ok, the sliced rib roast

002.JPG

• foamheart
• Jan 5, 2014

Juicy, tender, brined perfectly........... I am just in awe of myself. It just melted and flowed between the tines of the fork when you tried to pick up for a bite. I give this meat two thumb's up, had a nice beat, good rhythm, and was easy to dance to. Myself and Betty Lou Thelma Liz really liked it.

I reached to get a spoon of the three cheese mac, nearly lost my right arm up the elbow! Brother-in-law had established a camp perimeter around it, (smoked gouda, red rind cheddar, and mozzarella. The three really blended better than I thought.

Excellent meal, I just wish I could have shared. definitely will be doing this one again, and again....... Next time with some homemade apple compote, I think a creole mustard sauce would have put it right over the top.

Thanks for checking it out. Easy, a lot of fun, fast, and OMG delightful.

Oh my word . That looks amazing. Nice job.

 

[foamheart]

 
It's a beautiful thing. ….Like Crabtree crossing the goal line.  Points!

B

Ya know that is an icon we need, the like guy extending his arms signaling a touchdown!. There used to be a Lutheran church in Odessa Texas, on the roof above the sanctuary was a statue of Jesus with his arms raised to the sky in praise, everyone in town referred to it as the touchdown Jesus church.

 

[foamheart]

Oh my word . That looks amazing. Nice job.

Thank you sir, I certainly appreciate that. Shame to except praise for something so simple.