I picked up some "Crown roast center cut porkloin" today. They are basically the same as porkloin only they still have just the rib bones. I rubbed them with mustard and applied Kansas City Rub from smoke and spice. I plan to start them as soon as I get home for lunch, and hopefully they will be done by 5:30. I picked up a rib rack that I plan to put them in standing upright so that I can get all 3 loins on one shelf. I would have marinated in the tumbler only these are already pumped with 12% some solution. I used up the rest of the rub that I had so now I can try one of the variations of recipes for rubs that have been posted recently. I will be smoking 12pounds of roast. Should be enough for a family of 3. [:D] I will post pictures tomorrow>
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<font size="4"><b>Doug</b></font id="size4">
Doug-
I made the same thing about 3 weeks ago. I used a slightly different rub. It was great. I cut the portions in 2 rib pieces. A family hit.
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Rich
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
geewhiz jaeger,
I gotta quit reading this stuff at work, I've got drool on my tie[:p]
Crown pork roast (just the simple oven stuff) is absolutely one of my favorite meals. I'm having a tough time thinking about how good it would taste as bbq!
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Rich,
This was a hit with our family as well. My wife asked me to cut it, I said that we should let it rest for 10 minutes....CUT IT!!!!
I told her as we were at the table, you know this would be good with some vegetables, potato and maybe a salad. We were just sitting their chowing on the meat! Wednesday's nights are a little busy for us!
Whitetail,
This is probably a little different from the crown roast that you are speaking of. This is basically the same thing as a standing rib roast...ala pork!!! Here are a couple pics.
Chez,
The Bubba Pucks and pecan arrived just in the nick of time![:D] I was able to use both. Boy have I been wasting wood without them, didn't realize how much. Thanks again for the discount and quick ship!!!
Oh yeah, and the COOL magnet!
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<font size="4"><b>Doug</b></font id="size4">
Mmmmmmm, yummy![:p]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
That looks awesome Jaeger.[:p][:p][:p] how long did it take?
Steve
Jaeger,
Let's get the details.
First mustard and rub.
Cooking at temp?
Internal target temp?
How long did they take?
Looks outstanding! Bet it tasted as good as it looks!
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
These crown bone in porkloins weighed about 4 pounds each, total 12 pounds.
I took the time to do it right. I applied French's Mustard and the Kansas City Rib rub from S.S.(recipe to follow) the night before, covered and refrigerated overnight. The smoke mistress took them out of the fridge 1 1/2 hours before smoke.
I set goal of 225 F. with 3 hours of apple wood. (I added 2 pecan when I arrived home because I have been really wanting to try pecan and they arrived UPS that afternoon.)
I set damper at 3/4 closed.
With them standing up in the rack that I used, I used the second from bottom shelf and they stood almost to the top shelf. I put a full rack of bacon slices on the top shelf. The bacon drippings were very helpful in keeping the loins moist.
Total cook time was 6 hours. (This should have been shorter by at least an hour as my Weber probe malfunctioned.)
I cooked to an internal temp of 160 degrees.
These were nice and juicy.
Here is the recipe for Kansas City Rib Rub from S.S.
1 cup packed brown sugar
1/2 cup paprika
2 1/2 TBS. freshly ground black pepper
2 1/2 TBS. coarse salt, either kosher or sea salt.
1 1/2 TBS. chili powder
1 1/2 TBS. garlic powder
1 1/2 TBS. onion powder
1 - 2 teaspoons cayenne
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<font size="4"><b>Doug</b></font id="size4">
Man these look sooooooo good!!!!! I canb't wait to try them, I like the reciepe that you people have no matter the subject. Keep on smokin.
Harpo
Will have to put this one on hold but it really looks great. Thanks for the information.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Hey Jaeger,
The pork looks great. Cool idea to use a rib rack. Sometimes i french ([}:)]easy bubba[}:)]) mine for a different look. All tastes the same. Last time i made them i used the sharpening rod for my knives and made deep slits into the meat. I put whole cloves of garlic in each of about 15 openings. As the meat cooked, so did the garlic. Added a great flavor. [^][^][^]
gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
<b>Doug,</b>
That's one loooooooooooong, good looking Pork Chop.. Email me a taste. [:p] Man, those turned out beautiful and I bet they tasted as good as the look. ChefBill
If you can eat it, you can smoke it.
I was really happy with the way they looked. I think it really helped to have the bacon drippings. These were very juicy and the 3 1/2 hours of smoke seemed just right. Very delicious!
The rack was very helpful, only it was just a cheap piece of equipment from a grilling gadget area of a local store. If someone came out with one made out of stainless steel I would definitly be first in line for one. You could put a lot of different cuts of meat in them. A person might actually need two!
<b><font size="2"><font color="blue"><font face="Stencil">Smokehouse Rob! Are you listening!</font id="Stencil"></font id="blue"></font id="size2"></b> [8D][:D][:)]
EDIT - Hold the welding torch Rob! I found a rib rack at Amazon. Here is the link.
http://www.amazon.com/exec/obidos/tg/detail/-/B0007PIRSU/qid=1111702710/sr=1-3/ref=sr_1_3/002-2211645-6066437?v=glance&s=kitchen
This rack is made of stainless steel and will fit in the Bradley, plus it only cost 11 bucks!
I ordered 2 and 1 beer butt chicken holder in stainless.
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<font size="4"><b>Doug</b></font id="size4">
Thanks for recipe and pics, Doug! The pork looks yummy [:p]!
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
<br />Whitetail,
This is probably a little different from the crown roast that you are speaking of. This is basically the same thing as a standing rib roast...ala pork!!!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Actually jaeger, that looks just right. You have yours sectioned out, where as what I was thinking of is just all of your meat glued back together and forced into a circle instead of the strips that you have. At least I think so - your 3rd picture is a cross cut and it looks just like the piece of meat that winds up being carved off the "roast".
If memory serves, a standing rib's ribs, are not attached to the meat, but tied back on with string.
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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Doug those look excellent!![:p] I will be getting that rack and trying this recipe PDQ (pretty damn quick)[:D]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Jack,
I ordered a couple of these racks. I plan to use them for a variety of different meats. They look pretty heavy duty.
Whitetail,
I thought maybe you were talking about another type of roast. Another type of crown roast is a porkloin that is basically 2 porkloins tied backwards together stuffed with an italian sausage. I've seen them made but have never tried one. They look awesome! [:p]
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<font size="4"><b>Doug</b></font id="size4">