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Nov 23, 2020 - 9:00:11 AM
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73750 posts since 5/9/2007

I and my "Gang of Seven" that have remained in daily contact with each other since last January are getting together for Thanksgiving.Two of us are professional cooks and the food is always sublime.
The last time I had a Pork Roast T'Giving was 1990 when my Dad said to Mom "Let's have us a Crown Roast this year."
Looking forward to this "Other White Meat" Thanksgiving.

Nov 23, 2020 - 12:47:05 PM
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DC5

USA

15816 posts since 6/30/2015

I'm doing a small pork roast also this year, and making stuffed cod for the misses.

Nov 23, 2020 - 1:20:01 PM
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Eric A

USA

945 posts since 10/15/2019

Used to do Crown Roast now and then. Then over time I didn't need quite that much meat so I would order the same cut but less weight and not tied in a crown shape. Just cook it flat. I'd also ask them NOT to french the bone tips. Seems like a waste of good stuff there.

Then I got tired of special ordering, and got even lazier and just buy a pork loin roast and a rack of baby backs and just cook them together. Simple, and always available right out of the meat case.

In my family, everybody fights over the bones, so getting a small piece of loin and an entire rack of ribs helps get the proportions right to please everybody.

It's a great meal no matter how you do it.

Nov 23, 2020 - 5:28:33 PM

2594 posts since 4/22/2018

quote:
Originally posted by Eric A

Used to do Crown Roast now and then. Then over time I didn't need quite that much meat so I would order the same cut but less weight and not tied in a crown shape. Just cook it flat. I'd also ask them NOT to french the bone tips. Seems like a waste of good stuff there.

Then I got tired of special ordering, and got even lazier and just buy a pork loin roast and a rack of baby backs and just cook them together. Simple, and always available right out of the meat case.

In my family, everybody fights over the bones, so getting a small piece of loin and an entire rack of ribs helps get the proportions right to please everybody.

It's a great meal no matter how you do it.


Eric, I think we have similar tastes.... it may look,good, but why French trim a rack when there's the off chance that your mum/host/wife/nanny is ok with you picking that bone up and giving those lovely dark morsels of meat and crozzled fat a very good coat of looking at.  I do love the 'ceremony' of a crown roast, but as they lend themselves to lamb or pork, I'd always opt for the flat rack option so I could get that outer layer of fat/skin rendered down and browned off to crispy perfection.

Nov 24, 2020 - 7:20:50 AM
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73750 posts since 5/9/2007

We're doing it as much for the spectacle as the great flavor.
Apple sauce along with a cranberry choice.
I overheard the cooks saying they're going to add a cupful of raw popcorn to the stuffing.

Nov 25, 2020 - 7:25:07 AM
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lazyarcher

Canada

7107 posts since 4/19/2004

Steve--if you ever get the chance from a kind hunting friend get a venison crown roast tied up. I usually do one each year...very nice.

Nov 25, 2020 - 9:09:49 AM
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rinemb

USA

12858 posts since 5/24/2005

I am getting so hungry. Brad

Nov 25, 2020 - 9:24:52 AM
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73750 posts since 5/9/2007

That sounds wonderful,Dave.
I let a friend hunt my woods these days.He might accommodate me with one.

Nov 25, 2020 - 10:25:10 AM
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2594 posts since 4/22/2018

quote:
Originally posted by lazyarcher

Steve--if you ever get the chance from a kind hunting friend get a venison crown roast tied up. I usually do one each year...very nice.


Oh, I'm with you on that Dave, especially if the deer has some fat on it - I love the loin/backstrap cooked on the bone... that would look superb trimmed into a crown roast.

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