Page 2 of 5 FirstFirst 1234 ... LastLast
Results 11 to 20 of 48

Thread: Best roast ever? Try slow roasting

  1. #11
    my war Hank's Avatar
    Member Since
    Apr 2011
    Location
    beer
    Posts
    17,995
    The Flavor Flav & Bob Saget roasts were pretty damn good. I want to try the Don Rickles that just came out.

  2. #12
    Registered User KDENISE977's Avatar
    Member Since
    Dec 2009
    Location
    Hughesville, MD
    Posts
    6,787
    Quote Originally Posted by Hank View Post
    The Flavor Flav & Bob Saget roasts were pretty damn good. I want to try the Don Rickles that just came out.
    Lisa Lampenelli I watch them just to hear her
    "Only 3 types of people tell the truth...kids, drunk people & anyone who is pi$$ed the F#CK off"- Richard Pryor

  3. #13
    Registered User
    Member Since
    Aug 2005
    Location
    The Mountains
    Posts
    1,207
    Quote Originally Posted by Monello View Post
    You can always vary the starting time to have it ready when you will need it. We did have it for breakfast. It was a sort of trial run. I just had the last piece for lunch today. I had it cold on a roll with mayo, horseradish and lettuce. Yumm. I had some last night in a sort of chef salad. We've been eating it in some form or another for the last few days.

    Depending on the size of your roast(6 pounds or so), if you put it in around midnight it could take until 3pm to be ready. Let it sit a half hour before carving. YMMV
    Nice, I will have to do this. Thanks

  4. #14
    So if I want my roast to be well-done... no pink at all... how many days ahead of time should I begin cooking it...
    Imagine how much better America would be if you would simply don a pair a pants before sitting down at your Playskool My First 'Puter.


    LibertyBeacon

  5. #15
    Board Mommy vraiblonde's Avatar
    Member Since
    Mar 2001
    Location
    Off the grid
    Posts
    117,885
    Blog Entries
    2
    Quote Originally Posted by kwillia View Post
    So if I want my roast to be well-done... no pink at all... how many days ahead of time should I begin cooking it...
    Give me the roast and I'll bring you back a perfectly cooked piece of well done meat.

    I have some leather shoes I need to get rid of.
    "Too much agreement kills a chat."
    ~Eldridge Cleaver

  6. #16
    Quote Originally Posted by vraiblonde View Post
    Give me the roast and I'll bring you back a perfectly cooked piece of well done meat.

    I have some leather shoes I need to get rid of.
    Imagine how much better America would be if you would simply don a pair a pants before sitting down at your Playskool My First 'Puter.


    LibertyBeacon

  7. #17
    Visualize whirled peas Merlin99's Avatar
    Member Since
    Jul 2006
    Location
    California, MD
    Posts
    12,972
    Quote Originally Posted by kwillia View Post
    Just needs a little ketchup and it'll be fine.
    ‎"I've learned that pleasing everyone is impossible, but pissing everyone off is a piece of cake"

  8. #18
    Registered User acommondisaster's Avatar
    Member Since
    Jul 2009
    Location
    The Socho
    Posts
    3,505
    Quote Originally Posted by kwillia View Post
    So if I want my roast to be well-done... no pink at all... how many days ahead of time should I begin cooking it...
    Cook it till pink, let it rest, slice it and then warm up with the juices from the bottom of the pan and it will get to well done in a minute or two (omg don't boil it) and still be juicy. Works well when you have ppl who have different preferences of doneness, too. Throw some rosemary or thyme in with those juices (or some sage for just a half a minute) to make it super yummy.
    Chaos breathes life into routine.

  9. 06-11-2014, 11:46 PM

  10. #19
    Thanks, Monello, for the alternate cooking method. I have been using one I discovered about 3 years ago. I am sure you know. It is preheat oven to 450-500. Cook 7 minutes per pound. Turn oven off. Let roast sit for 2 1/2 hours in the oven without opening. I have had good luck with that, but I will try your way next time. Thanks for the tip!

  11. #20
    Board Mommy vraiblonde's Avatar
    Member Since
    Mar 2001
    Location
    Off the grid
    Posts
    117,885
    Blog Entries
    2
    Quote Originally Posted by acommondisaster View Post
    Cook it till pink, let it rest, slice it and then warm up with the juices from the bottom of the pan and it will get to well done in a minute or two (omg don't boil it) and still be juicy. Works well when you have ppl who have different preferences of doneness, too. Throw some rosemary or thyme in with those juices (or some sage for just a half a minute) to make it super yummy.
    Do not encourage her aberrant behavior please.
    "Too much agreement kills a chat."
    ~Eldridge Cleaver

Members who have read this thread: 30

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Search:     Advanced Search
Search HELP

| Home | Help | Contact Us | About somd.com | Privacy | Advertising | Sponsors | Newsletter |

| What's New | What's Cool | Top Rated | Add A Link | Mod a Link |

| Announcements | Bookstore | Cafe | Calendar | Classifieds | Community |
| Culture | Dating | Dining | Education | Employment | Entertainment |
| Forums | Free E-Mail | Games | Gear! | Government | Guestbook | Health | Marketplace | Mortgage | News |
| Organizations | Photos | Real Estate | Relocation | Sports | Survey | Travel | Wiki | Weather | Worship |