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Old 01-04-2016, 10:12 AM   #11
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Originally Posted by Chief Longwind Of The North View Post
I've made this meal, and strongly agree with Steve and Kayelle. If you want, this is also a great roast to barbecue, low and slow to 140', basting with a good mop, and maybe adding some fruit-wood chips in to hot-smoke it. My stuffing was a pineapple/rice mixture, but you can stuff it with whatever you want.

For presentation, I spread purple kale all over the platter, with some grilled red, orange, and yellow bell peppers spread around the roast, which was laid on top of the kale. Everyone loved it and the kale added beautiful color.

Seeeeeeya; Chief Longwind of the North

A picture of that roast would make a great avatar!

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Old 01-04-2016, 04:17 PM   #12
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Originally Posted by Andy M. View Post
A picture of that roast would make a great avatar!
Now why didn't I think of that?

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Old 01-06-2016, 01:32 AM   #13
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Gee, today on Create Martha demonstrated how to cook both a rib roast and a crown pork roast. I didn't care for the stuffing she made for the crown roast. She made and mixed it up. Then when the roast was just about done she added the stuffing to the center of the roast and put it in a 500F. oven for a short while to brown the meat and cook the stuffing. Then shut it off and let it rest.

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pork, roast

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