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!



And that concludes another useless thread by JRSCOOLDUDE.


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!

[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

[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]

[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

[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