I finally made a perfect roast....

[JRSC00LUDE]

I know, who gives a fuck........But, it took several well done failures before I got the timing just right!

http://i95.photobucket.com/albums/l147/JRSC00LUDE/DSC00876.jpg

And that concludes another useless thread by JRSCOOLDUDE. :D


EDIT - That's just a small chunk of the 10 pounder, it was a thing of beauty before I hacked the shit out of it! :drool:

[BrknFngrs]

What was the cut, weight and cooking time/temp?

Looks damn good!

[dj_rice]

Is that red wine as the liquid or is that the meat juices?And if it is the meat juices, did you let the meat rest 5-10 mins before you cut into it?

[JRSC00LUDE]

It was just a sirloin tip, 16 mins/lb at 300 degrees. I made several incisions and stuffed them with a "slurry" of worcestershire, garlic, salt and pepper and rubbed the rest around it and then layered a few slices of bacon on top while it roasted.

Those are just the juices, I took it out of the oven and let it sit for 30 mins prior to slicing. It's just a ridiculously juicy roast mmmmmmm :)

[infected]

wow looks good

[dj_rice]

Originally posted by JRSC00LUDE
It was just a sirloin tip, 16 mins/lb at 300 degrees. I made several incisions and stuffed them with a "slurry" of worcestershire, garlic, salt and pepper and rubbed the rest around it and then layered a few slices of bacon on top while it roasted.

Those are just the juices, I took it out of the oven and let it sit for 30 mins prior to slicing. :)



Very nice, looks nicely cooked and pink in the middle :) what were the accompanying side items

[TomcoPDR]

yum yum :drool:

[diamondedge]

That rub is awesome looking!

[JRSC00LUDE]

Originally posted by dj_rice
Very nice, looks nicely cooked and pink in the middle :) what were the accompanying side items

Oven roasted baby potatoes tossed in olive oil and a mixture of spices and shitake/oyster/portobello/button mushrooms lightly sauteed in oyster sauce. And of course, garlic toast!

[dj_rice]

Oyster sauce?LOL....are u part asian?

[JRSC00LUDE]

Originally posted by dj_rice
Oyster sauce?LOL....are u part asian?

No but I used to have an asian family for inlaws haha

Oyster sauce is freakin' great on mushrooms man, give it a shot if you haven't before!

[pf0sh0]

fuck, so hungry now.

[GQBalla]

Oyster sauce is amazin.

Btw that roast looks amazing!!!!!

[dino_martini]

:drool:

[dj_rice]

Originally posted by JRSC00LUDE


No but I used to have an asian family for inlaws haha

Oyster sauce is freakin' great on mushrooms man, give it a shot if you haven't before!


Hahah nice, I use Oyster Sauce when I boil Gai Lan :drool:

[msommers]

What is the reason to let it sit for a bit? Also, did you sear it before tossing it in the oven?

[dino_martini]

Originally posted by msommers
What is the reason to let it sit for a bit?

http://www.ochef.com/968.htm

Q. Why do you let roast beef "rest" after cooking and before carving?

A. Being in the oven is no fun. The high heat, in addition to browning the outside of the meat (and thereby generating most of the flavor) also pushes the juices in the meat this way and that. When the meat comes out of the oven, it continues to cook as the heat in the outer portions of the meat continues to work its way towards the cooler center of the roast.

At the same time, as the heat evens out in the meat (and as it begins to cool), the pressure in the meat diminishes and the fibers are able to hold more water. So the juices in the meat distribute themselves more evenly as the roast rests, providing you with more or less evenly juicy bites, instead of some bites moist and some bites dry.

By the same token, once the roast has rested, you want to use a very sharp knife to carve it. A dull knife will exert a lot more pressure and will squeeze those lovely redistributed juices out of the roast just as if you had squeezed a sponge.

[JRSC00LUDE]

Originally posted by msommers
What is the reason to let it sit for a bit? Also, did you sear it before tossing it in the oven?

Because when you heat protein it shrinks and toughens, if you let it cool and "relax" a bit it improves the texture.

And no, I never sear a roast. :)

[BlackArcher101]

No yorkshire pudding?

I'm disappointed.

[dj_rice]

Originally posted by JRSC00LUDE


Because when you heat protein it shrinks and toughens, if you let it cool and "relax" a bit it improves the texture.

And no, I never sear a roast. :)


That is correct to an extent but its resting the meat after cooking is primarily as explained above to let the meat juices redistribute evenly throughout the meat


And searing the roast might give you better results as all those juices in the pan might of been in the roast instead since your searing a layer of "protection" to keep the juices in but still good the way u did it

[nonlinear]

did you use fresh or dried mushrooms? if fresh, where did you get your shittake and oysters? i have a hard time finding them fresh (but not half-rotten).

[JRSC00LUDE]

They were all fresh, I got them at the superstore.

[SJW]

JRSC00LDUDE really knows how to rub a roast.

On a side note i made my first wicked steak tonite.

1/4 cup olive oil
1/4 cup soya sauce
Tsp worcestershire
Tblsp of montreal steak spice.

Marinaded for 2 hours.

[Spoons]

Fuck that looks good. Luckily I made a roast myself tonight as well! Didn't come out as good as that, but tasty none the less.

[InLoveWitRSX]

yum

[nonlinear]

i've never actually roasted a roast, usually i do it in the slow cooker. looked great though, and definately better than the jarred Patak's Butter Chicken that we had tonight hahah :rofl:

we were both busy with work and didn't have time to cook anything nice :(

[msommers]

Good to know about the resting bit, I had no idea!

The searing bit came from 'The F-Word' where I saw him doing this after putting on some seasoning and a rub. Seems to make sense as a good 'seal' but have yet to try it!

[eur0]

damn, your making me hungry

[alloroc]

Meat thermometer really helps.

[eb0i]

OMG:drool: What a bad thread to open up at 11PM at night. Now all I want is some roast!!!!

Definitely have to cook one this weekend now :drool:

[jdmakkord]

You should have seen our 24lb prime rib we did for xmas dinner this year:drool:

[legendboy]

how tender was the meat?

looks good

[JRSC00LUDE]

Originally posted by jdmakkord
You should have seen our 24lb prime rib we did for xmas dinner this year:drool:

I've been practising on sirloin roasts so I don't destroy a prime rib cause believe me, it's coming!


Originally posted by legendboy
how tender was the meat?

More tender than I expected, it was quite nice indeed.

[sputnik]

Originally posted by jdmakkord
You should have seen our 24lb prime rib we did for xmas dinner this year:drool:

Are you sure it was 24 lbs?

A full prime rib roast (with all 7 bones) is generally around 15 lbs.

[jdmakkord]

Originally posted by sputnik


Are you sure it was 24 lbs?

A full prime rib roast (with all 7 bones) is generally around 15 lbs.

Full rack plus a half right from the butcher.

[JAYMEZ]

Oh man that looks good!

[DarkDream]

This thread is making me hungry for MEAT!:drool: :drool: :drool: