Pauls Valley, OK, Pauls Valley Democrat

BBQ My Way

December 22, 2010

The king of pork

Pauls Valley, Oklahoma —

 

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By the time you read this column, you are either planning your holiday menu or the holidays have just passed, and you are looking for something unique to fix. Either way, I have the solution.

Crown roast of pork. Need I say more? Just the sound of it is regal and exciting. And it's one of the most visually impressive main dishes you will ever serve. To make this cut even more

appealing, it delivers a great “cost-to-wow-factor.” That means it's not nearly as expensive

as it looks or tastes.

Plan on calling your butcher and have him create this cut for you. It is not easily done at home. When you call in your order, figure one rib per person. A typical crown roast is two rib racks that are bent into a circle and then tied together with kitchen twine.

The meatiest portion of the ribs are on the

bottom of the “crown” and face inward. Ask the butcher not to cut the big piece of fat that comes with this cut. Leaving it on while grilling will keep it moist – you will cut it off after the roast is fully cooked.

You can also ask the butcher to trim up the top of the rib bones to make the final product look

more like a crown.

You can rub down the roast with a variety of options. We tend to keep it simple and make a paste from kosher salt, fresh garlic, rosemary, basil, freshly cracked pepper, and olive oil.

We then make a homemade bread stuffing. If you don't trust yourself with making your own stuffing, but the boxed product and fix it over the stove. Many people put the uncooked stuffing in the middle of the roast and cook them together.

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  • The king of pork

    By the time you read this column, you are either planning your holiday menu or the holidays have just passed, and you are looking for something unique to fix. Either way, I have the solution.

    December 22, 2010

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