Got the WSM warming up, just finsihed making pork and apple stuffing and got
the crown roast out of the fridge to stuff it. It's still largely frozen!!
I've put it in the microwave to defrost which will likely be anohter 45
minutes and I question if it will be completely thawes in the center but I
figure I'll stuff it, and put it on at about 275-300. It weighs about 6.5
lb.
Any comments/suggestions? Other than, get it out of the freezer 3 days
early, instead of two.

"Bill" wrote in message
news:n39mh.109391$rv4.33940@edtnps90...
Got the WSM warming up, just finsihed making pork and apple stuffing and
got
the crown roast out of the fridge to stuff it. It's still largely
frozen!!
I've put it in the microwave to defrost which will likely be anohter 45
minutes and I question if it will be completely thawes in the center but I
figure I'll stuff it, and put it on at about 275-300. It weighs about 6.5
lb.
Any comments/suggestions? Other than, get it out of the freezer 3 days
early, instead of two.

Hi, Bill.

I'm probably too late, but you could soak the meat in some luke warm water.

Good luck.

Graeme

"Graeme...in London" wrote in message
...

"Bill" wrote in message
news:n39mh.109391$rv4.33940@edtnps90...
Got the WSM warming up, just finsihed making pork and apple stuffing and
got
the crown roast out of the fridge to stuff it. It's still largely
frozen!!
I've put it in the microwave to defrost which will likely be anohter 45
minutes and I question if it will be completely thawes in the center but
I
figure I'll stuff it, and put it on at about 275-300. It weighs about
6.5
lb.
Any comments/suggestions? Other than, get it out of the freezer 3 days
early, instead of two.

Hi, Bill.

I'm probably too late, but you could soak the meat in some luke warm
water.

Good luck.

Graeme



Graeme,

Same thought crossed my mind just after I posted so I put it in a plastic
bag and into a sink full of luke warm water. I started stuffing it about
the same time you posted your response. It's now on the cooker and all I
have to do is deal with the 27F temp here in Nova Scotia and try to keep the
cooker warm enough! I'll let the group know how it turns out - at least if
it turns out well

Bill

"Bill" wrote:
Got the WSM warming up, just finsihed making pork and apple stuffing and
got the crown roast out of the fridge to stuff it. It's still largely
frozen!! I've put it in the microwave to defrost which will likely be
anohter 45 minutes and I question if it will be completely thawes in the
center but I figure I'll stuff it, and put it on at about 275-300. It
weighs about 6.5 lb.
Any comments/suggestions? Other than, get it out of the freezer 3 days
early, instead of two.

I hope you're running the µwave at reduced power. When I use mine to
defrost, I run it at a 20% duty cycle, for something big and hard frozen,
I'll even run it at 10%. Anything higher will start cooking the stuff. To
re-heat, I use 40%, 30% if I'm reheating a blood rare steak. To make an
omelette, I do a raw egg at 100% and scrape the omelette off the walls! The
last was a joke, of course.

Good luck with yer crown roast. What's the stuffing? Post a pic to
alt.binaries.food if ya can.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

wrote in message
...
"Bill" wrote:
Got the WSM warming up, just finsihed making pork and apple stuffing and
got the crown roast out of the fridge to stuff it. It's still largely
frozen!! I've put it in the microwave to defrost which will likely be
anohter 45 minutes and I question if it will be completely thawes in the
center but I figure I'll stuff it, and put it on at about 275-300. It
weighs about 6.5 lb.
Any comments/suggestions? Other than, get it out of the freezer 3 days
early, instead of two.

I hope you're running the µwave at reduced power. When I use mine to
defrost, I run it at a 20% duty cycle, for something big and hard frozen,
I'll even run it at 10%. Anything higher will start cooking the stuff. To
re-heat, I use 40%, 30% if I'm reheating a blood rare steak. To make an
omelette, I do a raw egg at 100% and scrape the omelette off the walls!
The
last was a joke, of course.

Good luck with yer crown roast. What's the stuffing? Post a pic to
alt.binaries.food if ya can.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
!
~Semper Fi~

Nick,

The stuffing was pork, Italian hot sausage, Granny Smith apples, bread,
sage, S & P, garlic, onion and celery.

The roast was a little over-done, but great! I have lurked on this site for
about 7 or 8 years and just looked forward to when I could play with the
real toys. This is fun now that the Meco is gone and I have a WSM!! I'm
pretty pleased with my firat cook on it. Pictures are on ABF.

Bill

"Bill" wrote:
wrote in message
...
"Bill" wrote:
[ . . . ]
Nick,

The stuffing was pork, Italian hot sausage, Granny Smith apples, bread,
sage, S & P, garlic, onion and celery.

The roast was a little over-done, but great! I have lurked on this site
for about 7 or 8 years and just looked forward to when I could play with
the real toys. This is fun now that the Meco is gone and I have a WSM!!
I'm pretty pleased with my firat cook on it. Pictures are on ABF.

Stuffing sounds tasty. Next time, you might try adding a couple of prunes.
They really add to the flavor.

Overdone? Do you have a Polder or equiv? I go for 125°F to 130°F internal,
then let it rest for about 10 minutes.

I'll check the pics on abf. Thanks.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~