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I wish I could find a way to cook one on the pellet grill(s) but with just wife and I, I need a small crowd and she cannot eat pork
 
LMichaels said:
I wish I could find a way to cook one on the pellet grill(s) but with just wife and I, I need a small crowd and she cannot eat pork
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Break it into double cut chops for yourself and freeze the other doubles. This way you get what you want and she can eat whenever you cook concurrently with your double cut chop.
 
But then it's not a roast. Roasts are different than chops and a luxurious crown of pork is what I want
 
I picked up three the minute I saw them! If there are any left when I go back I will get a couple more.
I might break down one for chops but, I too, like bringing a beautiful big platter of a crown roast to the holiday table. Really, if I’m lucky I might do that for New Year’s Day I’m out voted for spiral ham for Christmas (yawn). My family was a standing roast beef as protein, after I got married, I have learned to bend a little, I’ll have big beef other times of the year!
 
JeffG said:
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Jeff, my wife will attest to the fact that I get a bit giddy when I see these show up at CostCo! I almost always break one down into three-bone roasts, and another one (or two....or three) into double cut chops. Roasting one of these whole, with a mustard/herb slather is an experience and presentation not to be missed! Or, heck, make a Crown Roast of Pork with two of them and REALLY go to town!

R
 
I foiled the bones after 5 minutes of this, came out delicious.
I'v never tried to make a crown roast, definitely on the to do list.
Timothy I'm sure has done this and many others.....any tips videos etc. you care to share.
 
Rich G said:
Jeff, my wife will attest to the fact that I get a bit giddy when I see these show up at CostCo! I almost always break one down into three-bone roasts, and another one (or two....or three) into double cut chops. Roasting one of these whole, with a mustard/herb slather is an experience and presentation not to be missed! Or, heck, make a Crown Roast of Pork with two of them and REALLY go to town!

R
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osso bucco with bone in chops are pretty darn awesome. i'm going to have to buy a rack and make some. nothing like a slow simmered chop in gravy, with a chianti, of course.
 
I will very likely be getting one of those racks. Not even unwrap it. Right in the freeze chest until maybe spring.
 
Brett-EDH said:
osso bucco with bone in chops are pretty darn awesome. i'm going to have to buy a rack and make some. nothing like a slow simmered chop in gravy, with a chianti, of course.
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Hey, can you share the pork osso bucco recipe? I do a weekly family dinner for six to eight almost all the time, that sounds like a nice relaxed “post holiday“ dinner project.
 
Timothy F. Lewis said:
Hey, can you share the pork osso bucco recipe? I do a weekly family dinner for six to eight almost all the time, that sounds like a nice relaxed “post holiday“ dinner project.
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you must use bone-in as the bones provide a flavor level that you won't get from boneless. and don't burn the chop when searing them. a nice long sear so you develop the pan fond. i like a dutch oven or SS pan for this recipe. don't use plain CI as you'll strip the CI seasoning off due to the acid in this cook. for tomatoes, i like Cento puree (28 oz can) with some stock added to rinse the can with. you might need to add some water/chicken stock later in the cook if your tomato sauce becomes too thick over time.

you can and should render the fat cap by searing it. doing so helps keep the additional fats needed to a minimum and will add more flavor to the meat and dish.

i like to saute the tomato paste to cook out the raw flavor it has. i also like to have more gravy, thus the 28 oz can of tomatoes. this with a side of zitti works for us.

recipes are always a guide, not god's commandments. do as you wish with it. cloves, to me are optional. i save that for Asian recipes. on white wine, i like SauvB. I do not like any oaked white with this dish. I prefer the bright, fruit, acidity of stainless steel fermented whites. Oaky whites are no beuno to me for cooking (and drinking). But that's just my flavor profile(s).

www.allrecipes.com

Pork Osso Buco

This pork osso buco with shank is Chef John's recipe for tender, braised meat cooked in white wine and tomato sauce with various herbs and vegetables.
www.allrecipes.com www.allrecipes.com
 
Thanks Brett! Looks pretty much amazing!
Some folks find “Chef John” a little too…”Expressive” but, once you get used to his meter, I find him pretty fun!
Now, back to Christmas cookies!
 
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