For Christmas dinner I asked my Father in law what he wanted for dinner and he said "pork or ham". So I checked with a web forum buddy "Rumrunner" at Addicted to BBQ and he recommended a pork crown roast. So I went to this local butcher I found and he made me a 10 rib roast. It was about 8 pounds. So I found a rub in the newest Food and Wine magazine which came out good but if/when I make it again I'd leave out the crushed red peppers, they made it too spicy for our 6 year old. The day before I made a stock out of some pork bones from the butcher, got the recipe from Emeril's cookbook, it made a ton so I have a bunch in the freezer for future cooks.Then with the help of my father in law we made a sweet onion and mushroom gravy. Came out great! We used the same kind of technique as the Mad Max turkey gravy but used the pork stock and not as much wine. We also added the sweet onions and mushrooms.
I Egged the roast for about 2.5 hours with cherry and pecan wood to an internal temp of 155.
3 comments:
I've been having the hardest time trying to email you. For some reason my computer does not recognize your computer. So I'll try going in the back door.
Thanks for the bed offer. Might take you up on it next time we're in Metairie.
Meanwhile, I've been looking over your blog site and I'm impressed with your cooking skills. I would probably learn a lot more from you than you from me.
We just returned from the Ocala Eggfest. Had a great time and met a lot of Eggheads. Next one is the Texas Eggfest, currently scheduled for May 10th in Austin. After that we will probably wait until Eggtoberfest in Atlanta to go again.
Thanks for your comments on my blog. Hope to see you around again soon.
Leroy
aka Spring Chicken
Spring Texas USA
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Everything looks yummy!
Denise
http://winefoodpairing.blogspot.com
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