How to cook this......?

[cannyfradock]

Re: How to cook this......?

Jay..... A crown roast of pork sounds really nice, but weighs a lot heavier than lamb i.e....more money ( I hate parting with my hard earned cash) so Crown roast of lamb it has to be, and I shall take pics from start to finish.

Mark.... Nice salvage work on your cheesecake!! and yes it's the one with the little chef's hats on. Here's a link on what it should look like. ( They forgot the hats.....I won't.)

http://www.wagshals.com/images/M680LambCrownRoast.jpg

Regards Terry (C.F)

[ThisOldGarageNJ]

Re: How to cook this......?

Terry,,,
Im not much of a lamb fan... although I didnt think I could eat a pigs head but you made it look pretty delicious... If I may,, A crown roast of pork look like spare ribs to me.... Is there a difference ???

Cheers
Mark

[cannyfradock]

Re: How to cook this......?

Terry,,,
Im not much of a lamb fan... although I didnt think I could eat a pigs head but you made it look pretty delicious... If I may,, A crown roast of pork look like spare ribs to me.... Is there a difference ???

Cheers
Mark

ThisOldGarage

A crown roast in made from half the loin (the half containing the ribs) severel of these are used. The chine bone is chopped in many places (chined) allowing you to bend the loin against its original shape so the crown can be formed. The top of the ribs are then "french dressed" leaving the last 2" clean of meat.

Regarding the pork spare ribs (in G.B) they come from the belly pork,which is the continuation of where the loin has been cut. Unfortunately in this country the ribs are removed close to the bone, leaving not much meat on the spare ribs. The meat that's left is the belly pork, or when cured becomes streaky bacon. Same cut in beef=brisket or lamb=breast of lamb. Spare rib "chops" are different again. Sorry for rambling on. Hope this makes sense to you Mark.

Regards Terry (C.F)

[ThisOldGarageNJ]

Re: How to cook this......?

Yes terry,, its basicall the better half of the ribs sliced up nicely ??

Im hoping to order my suckling pig today I want to cook for thanksgiving.. Any recommendatios for cooking... Im thinking about 15-20 lbs. I've been told to either butterfly it, or order it quartered... ????

Cheers
Mark

[cannyfradock]

Re: How to cook this......?

Now then.......A Suckling Pig....I'm not a jelous man but just a touch of envy crept in when I read you was ordering one for Thanksgiving.

Unfortunately I hav'nt taken on such a task of cooking a suckling pig so can't offer any personel advice. Perhaps a silly question, but are going to cook it in your wood-oven? ( Before posting this I took a look at your oven pics. Brilliant!!!). It would be such a shame to have to quarter it as they look so good when cooked whole.

Is Bergen County anywhere near Newport S.Wales. What number bus to I take? as I'd love to taste Suckling pig.

Joking aside, best of luck with your beast for the feast. Don't forget the pics....love to see how it turns out.

Regards Terry (C.F)

[ThisOldGarageNJ]

Re: How to cook this......?

Perhaps a silly question, but are going to cook it in your wood-oven?

of course i am silly man.... and you would probably take the ocean bus to get here...
I do want to cook it whole and probably will, I have some reading to do,, there are a few threads here about it... And of course there will be pics... I have enough room in the oven to put in the pig and the turkey.. Im thinkin I will heat the oven with the hades fire for 4-6 hours to make sure I have a full load of heat retention in it... then onto coll down and cooking... Will keep you posted...
Cheers
Mark

[Frances]

Re: How to cook this......?

It looks like you could have a future as a butcher (and a baker, now if you can only learn to do candlesticks!)

A bit off topic... but as a matter of fact, I made my first candle just the other day.

No butchering skills though. Just a question: What did the pig's head TASTE like?? Does it compare to anything else you can think of? Did you like it...? I'd love to try that, it looks brilliant! (In a rather weird kind of way)

Can't wait for the pictures of the suckling pig!

[cannyfradock]

Re: How to cook this......?

Frances

I did indeed eat the dish (last pic on post no.8) and enjoyed it. The only thing I could compare it to is spicy/herby "brawn" (boiled and mashed pigs head left to set in its own gelatine). It was very rich and not something you could eat a lot of. The challenge of creating the dish gave me the most pleasure.

Terry (C.F)

[lwood]

Re: How to cook this......?

Is that 93 deg C? Looks great Terry, very professional. Does the skin get crunchy. I am going to try a small whole pig but want the skin crunchy/crispy. Would you do a whole pig the same way?

[lwood]

Re: How to cook this......?

Mark, how did you suckling pig turn-out? Details on how you cooked it please and pics.

[cannyfradock]

Re: How to cook this......?

Iwood

Yes 93 degrees centigrade. The skin turned out the opposite of crunchy as it was more or less steamed within its own juices.

If you are going to cook a whole suckling pig, I think it would be a shame to cook it in the same fashion as I cooked the Porchetta di Testa.

If your oven is big enough to take the suckling pig, this would be the perfect medium to cook it in as long as you get the temperature right. I would still dry marinate it and score the skin with a sharp knife (Stanley Knife...in UK) then rub the skin with salt and extra virgin olive oil and cover with alu foil, removing the foil for the last hour of cooking to allow the skin to turn into crispy crackling.

All the best......and let us know how you get on

Terry

[lwood]

Re: How to cook this......?

Thanks Terry, will let you know.