crown roast

Orange Cognac Glazed Crown Roast

Crown roast is an impressive cut of meat. Try a grilled crown roast for more flavor especially when paired with an Orange Cognac Glaze.

Crown roast is an impressive cut of meat. It’s most often used for a nice holiday dinner, but you can special order a crown roast any time of the year. Your local butcher or grocery store should be able to accommodate the request any time you’re wanting to make a show-stopper entree.

How to Cook Crown Roast

When you’re spending the extra to cook a nice crown roast, you want to make sure that you cook it right. Crown roast is not like grilling a few pork chops or steaks. It takes a little patience. You don’t want to rush it.

When cooking crown roast, cook it low and slow for an even cook. Pork is a lean meat, so cooking crown roast on high throughout the entire cook will quickly dry it out.

Once the meat reaches about 135°F – 140°F in multiple location in the thickest parts of the roast, pull it off the grill. Lightly cover it with an aluminum foil tent for 15-20 minutes. Under the foil, the meat will continue to cook and the juices will be reabsorbed into the center of the meat. The USDA recommends a minimum doneness temperature for pork is 145°F, which will be reached while under the foil tent.

The crown roast should have a little pale pinkness to it when served.

Indirect Heat

Grilling larger meats are best done indirectly. When grilling a crown roast on a SABER grill, we have a few options.

Poultry Roaster

Place the crown roast in the SABER Poultry Roaster. Then place the Poultry Roaster on the warming rack in the roasting position, which sits about 1.5″ above the center of above the grates.

Or, use the indirect cooking method and place the Poultry Roaster directly on the grates above an OFF burner. For this method of indirect cooking, turn half the burners on LO. You’ll need to rotate the meat every 15 to 20 minutes for an even cook.

Roasting Rack

SABER’s Large Roasting Rack is a great accessory for low and slow cooking. Place the meat on the rack (with or without Poultry Roaster). Place the rack on the grill for an indirect cook.

Tip: When grilling with the warming rack in the roasting position or using the Large Roasting Rack, add a smoked flavor. Place wood chips or wood pellets directly on the hot grate for the added smoke flavor.


  • 1 crown roast (5 - 7 lbs)
  • 1 cup orange juice
  • 1 12-ounce jar red current or grape jelly
  • 1 pouch onion soup mix
  • 1/2 cup cognac or brandy
  • 1/2 teaspoon ground ginger


  • In a large saucepan, mix the orange juice, jelly, onion soup mix, Cognac and ginger.
  • Stir on low heat for about 5 minutes until the jelly is melted and the mix is smooth.
  • Preheat grill on LO knob setting.
  • Place the crown roast in the SABER Poultry Roaster and place on the warming rack in the roasting position just above the center of the cooking grates.
  • Grill on LO with the lid closed until the roast is an internal temperature of 120-125°F. Check the temperature in between two ribs through to the thickest part of the meat in multiple locations.
  • Generously baste the top and sides of the roast with the glaze.
  • If using the Poultry Roaster, pour glaze into the center cup for a convenient holder for the glaze.
  • Continue to cook until the internal temperature reaches 130-140°F.
  • Remove from the heat and let it set for 10 to 20 minutes with a loose fit foil tent over the top to retain heat and moisture.
  • The USDA minimum doneness temperature for pork is 145F and will be reached while the roast is under the foil tent.

Orange Cognac Glazed Crown Roast

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