How I Cook a Roast

[Paul]

With one of these:

http://www.traegergrills.com/grills/lil_tex.cfm

Wood Pellet fired, no direct flame on the meat, with temp control. In the Summer, set to "smoke", the lowest setting, it'll cook at about 200 degrees F. Lately on smoke it's cooking at about 150 degrees. I tend to put on a 4 to 5 pound sirloin tip or ribeye roast, and cook to 140 degrees internal temp. In the summer that's aobut 3 hours, lately closer to 5. I have a wireless remote talking meat thermometer, so when the roast hits the target temp, I hear a lovely robotic voice cooing "Your food is ready".

I did a 10 pound pork butt this summer that took 16 hours to cook. It was hard to take off of the grill because the meat was fall apart tender. Pulled pork, I believe it is. The neighbours were not too pleased with 16 hours of salivating smells. I'm starting to drool a bit thinking about it.

The highest temp setting will get it up to about 450 degrees, so even then, it's slow cooking for burgers.

The machine requires electricity to run, so between toe cost of the wood and the cost of electricity, it costs about $1.25/hour to run. This machine is truly a set it and forget it kind of cooker.

Some days my wife cries with the first taste of meat off the BBQ.

Seasoning, rubbing and/or marinating is to taste.

I'll never go back to propane, (or propane accessories), again.

[david henman]

...you do this indoors????

-dh


With one of these:

http://www.traegergrills.com/grills/lil_tex.cfm

Wood Pellet fired, no direct flame on the meat, with temp control. In the Summer, set to "smoke", the lowest setting, it'll cook at about 200 degrees F. Lately on smoke it's cooking at about 150 degrees. I tend to put on a 4 to 5 pound sirloin tip or ribeye roast, and cook to 140 degrees internal temp. In the summer that's aobut 3 hours, lately closer to 5. I have a wireless remote talking meat thermometer, so when the roast hits the target temp, I hear a lovely robotic voice cooing "Your food is ready".

I did a 10 pound pork butt this summer that took 16 hours to cook. It was hard to take off of the grill because the meat was fall apart tender. Pulled pork, I believe it is. The neighbours were not too pleased with 16 hours of salivating smells. I'm starting to drool a bit thinking about it.

The highest temp setting will get it up to about 450 degrees, so even then, it's slow cooking for burgers.

The machine requires electricity to run, so between toe cost of the wood and the cost of electricity, it costs about $1.25/hour to run. This machine is truly a set it and forget it kind of cooker.

Some days my wife cries with the first taste of meat off the BBQ.

Seasoning, rubbing and/or marinating is to taste.

I'll never go back to propane, (or propane accessories), again.

[Paul]

...you do this indoors????

-dh

Oh no, this is an outdoor tool. I cook outside all year. My wife's grandmother is 90, lives alone in the Slovak Republic, and still cooks indoors and heats her home exclusively with wood.

Kenny Rogers had one thing right. The wood makes it good.

[david henman]

Oh no, this is an outdoor tool. I cook outside all year. My wife's grandmother is 90, lives alone in the Slovak Republic, and still cooks indoors and heats her home exclusively with wood.

Kenny Rogers had one thing right. The wood makes it good.



...outdoor cooking is definitely not an option for me.

oh, well.

but i'm with you re wood vs gas. i would never own or use a gas bbq.

-dh

[Paul]

I've never done this....but in your shoes I'd try cooking the roast in a appropriate pan with some water and wood chips in the bottom. You'd need something to keep the roast from sitting at the bottom. Lay a couple of strips of bacon or some suet over the top to keep the top from drying out and cook looooowww heat, 200 degrees, maybe 225 with a meat thermometer so you know when rare is. I don't think you'd want the water to boil, just to simmer enough to get the wood aroma to come up through the meat.

I've cut roasts open, stuffed 'em with bacon and tied them back up for cooking. Pig fat rules!

[shoretyus]

I have lots of Yankee type friends... and of course different recipes.

One friend has a smoker type BBq. The charcoal is in a separate burner the side and the meat is in what looks like the BBQ. Needless to say the same type of cooking your doing .. slow and easy. Ribs are the specialty of the house.

The other thing I have seen there is what they call a Cajun Microwave. A totally different arrangement then I have seen up here. NO muss, no fuss, no motors etc.

Cajun John at the helm

http://bellsouthpwp2.net/b/s/bs_allen/images/BEER/BEER016.jpg

in progress
http://bellsouthpwp2.net/b/s/bs_allen/images/BEER/BEER017.jpg

ready to start
http://bellsouthpwp2.net/b/s/bs_allen/images/BEER/BEER015.jpg

I ate that pig and it was done in about 4 1/2 hrs and was deeelicious

[Paul]

I have lots of Yankee type friends... and of course different recipes.

One friend has a smoker type BBq. The charcoal is in a separate burner the side and the meat is in what looks like the BBQ. Needless to say the same type of cooking your doing .. slow and easy. Ribs are the specialty of the house.

The other thing I have seen there is what they call a Cajun Microwave. A totally different arrangement then I have seen up here. NO muss, no fuss, no motors etc.

Cajun John at the helm

http://bellsouthpwp2.net/b/s/bs_allen/images/BEER/BEER016.jpg

in progress
http://bellsouthpwp2.net/b/s/bs_allen/images/BEER/BEER017.jpg

ready to start
http://bellsouthpwp2.net/b/s/bs_allen/images/BEER/BEER015.jpg

I ate that pig and it was done in about 4 1/2 hrs and was deeelicious

That's some good looking pork. My machine isn't big enough for a whole hog, although Tragaer does make larger units.

[fraser]

sounds incredible paul-
before i became an apartment dweller i cooked my meats outside with wood and charcoal year round- these days i have no stove even, so the best aproximation i can get now is to use a slow cooker- a crock pot i guess its called- ill cook a steak or something in there for a day sometimes- but not the same. a roast would go to waste here lol.
last summer i went to a girls house and she had a yard and a bbq- i sat up all night cooking steak and playing guitar- first time in 2 years i used a grill lol- completely forgot about her.

[david henman]

...paul, these are great suggestions. i agree that lard, bacon fat or whatever is essential.

i've never tried roasting beef at such a low temperature, although i do realize that slow roasting can work wonders. but with beef, isnn't there always the fear of the meat drying out if you roast it too slow (or, too fast)?

-dh


I've never done this....but in your shoes I'd try cooking the roast in a appropriate pan with some water and wood chips in the bottom. You'd need something to keep the roast from sitting at the bottom. Lay a couple of strips of bacon or some suet over the top to keep the top from drying out and cook looooowww heat, 200 degrees, maybe 225 with a meat thermometer so you know when rare is. I don't think you'd want the water to boil, just to simmer enough to get the wood aroma to come up through the meat.

I've cut roasts open, stuffed 'em with bacon and tied them back up for cooking. Pig fat rules!

[david henman]

...while we're on the subject:

if roasting beef isn't enough of a challenge, has anyone ever tried to roast a goose?

holy smoking grease!

i have a couple of disasters under my belt, and no intention of giving up.

suggestions welcome.

-dh

[Starbuck]

...while we're on the subject:

if roasting beef isn't enough of a challenge, has anyone ever tried to roast a goose?

holy smoking grease!

i have a couple of disasters under my belt, and no intention of giving up.

suggestions welcome.

-dh

I have not been successful with Goose either! The only way I successfully cooked it was poaching. I have friends who are chef's who assure me it can be done, but I haven't had the nerve to try it again.

However I did do a whole pig last fall on a giant wood bbq made out of an old Oil tank. Stuffed it, spitted it and let it go. Only took about 8 hrs and was amazing!

[Milkman]

I have a rather simple method, but the meat falls apart with a gentle pull of the fork and the flavour (depending on the cut) is wonderful. We really haven't had a bad Roast Beef or Pork in years using this method.

Preheat over to 350 F

Put roast in approproiatly sized roasting pan.

Rub the roast thouroughly with one package of dry Lipton's onion soup mix.

Add a cup of water to the bottom of the pan.

Cook at 350 for one hour. Reduce heat to 250 and cook for an additional 3.5 hours or less dependng on how well you want it done.

Delicious, and I should add, I'm not a big fan of onions. It just seems to work with a roast (either beef or pork).

[Paul]

Delicious, and I should add, I'm not a big fan of onions. It just seems to work with a roast (either beef or pork).

I hear you on onions. I don't like the texture of onions, either raw or cooked, but I will use onion powders and onion salts in cooking.

[RIFF WRATH]

+1 milkman.......slowcooker also, especially on week days, the onion soup powder secret....safe way to cook while away at work.......and of course the BBQ
recently got a used "smoker", it looks like an old time charcoal BBQ but taller with a suspended grill...going to try it out over the holidays...nothing like smoked chops....crap, I just ate lunch and my mouth is watering reading this thread
cheers
RIFF
ps while on the subject, sort of, on dry onion soup...pour about 1 tbl spoon virgin olive oil in a plastic baggie, throw in the dry onion soup....throw in some little square chopped potatoes..shake it up...put under the broiler until browned to your liking......

[david henman]

I hear you on onions. I don't like the texture of onions, either raw or cooked, but I will use onion powders and onion salts in cooking.


...powdered spices!!!

:eek:

ya ain't gettin' near my kitchen, mister!

-dh

[Starbuck]

...powdered spices!!!

:eek:

ya ain't gettin' near my kitchen, mister!

-dh

LOL! You guys are funny, but I also know alot of people who don't care for onion texture, but like the flavor. What I like to do is grate an onion using the fine side of a grater. Cut in half and don't peel it and you won't cry. You get the wonderful onion flavor and none of the texture. Little, beer, little garlic, little fresh ginger and some soy, Voila! wonderful marinade for any of your roasts..

[Paul]

...powdered spices!!!

:eek:

ya ain't gettin' near my kitchen, mister!

-dh

My local butcher shop grinds their own spices and sells the blends as a rub. They grind fresh every Thursday. I usually use up the small bottle in about 2 months, well before the expiry date.

But seriously, I HATE the texture of onion. Powder or salt is the only way I can get the flavour.

[david henman]

My local butcher shop grinds their own spices and sells the blends as a rub. They grind fresh every Thursday. I usually use up the small bottle in about 2 months, well before the expiry date.


...freshly ground spices???

all is forgiven. welcome back to my kitchen.

but bring wine (grin)!

-dh

[Paul]

...freshly ground spices???

all is forgiven. welcome back to my kitchen.

but bring wine (grin)!

-dh

Uhhhh, I don't like wine either. I've tried many, and the best thing I can say for most of them is that they'd go good on fries.

[david henman]

Uhhhh, I don't like wine either. I've tried many, and the best thing I can say for most of them is that they'd go good on fries.

...fussy, eh?

how can anyone enjoy a good slab of roast beef without a huge goblet of red wine?

i take it you're not keen on raw fish, steak tartar, or octopus, then?

steamed artichoke?

ah, well, you redeemed yourself with the freshly ground spices.

:smile:

-dh

[Paul]

...fussy, eh?

how can anyone enjoy a good slab of roast beef without a huge goblet of red wine?

i take it you're not keen on raw fish, steak tartar, or octopus, then?

steamed artichoke?

ah, well, you redeemed yourself with the freshly ground spices.

:smile:

-dh

My wife refers to me as a gawdamm picky eater!!!

Roast Beef goes well with a heavy ale. Sushi not so much, (again it's a texture thing). I've been in restaurants in Osaka where they sever the sushi still twitching on the plate. That's tough to watch. Steak tartar rules. I prefer beef that is still mooing. I like most game meats, (venison, boar, and moose), and prefer non-typical fish prepared cajun style. I have no interest in perch or the typical UK style fish 'n' chips. Swordfish is good, and catfish is frequently better. Mahi-Mahi is probably the most commonly eaten fish in my house. I smoke my own salmon.

I prefer vegetables raw, or lightly steamed at the most. I grew up with a British mother who boiled the life out of everything. I'm 41 years old and still finding way to rebel!

Hot spices are great, as long as there is flavour too. Hot for the sake of hot is meaningless, I want to taste the meat and the heat.

I also don't drink coffee. Is that a problem????:smile::smile:

[david henman]

Hot spices are great, as long as there is flavour too. Hot for the sake of hot is meaningless, I want to taste the meat and the heat.


...concidentally, i have a launched a search for the most flavourful hot sauce i can find.

any idea where i should start?

-dh

[david henman]

...heh! you obviously know your way around the gourmand kitchen as well as anyone i've encountered.

lordy, i haven't had steak tartare in years.

back in the 70s, would you believe i went to a grocery store and bought lean ground beef from the meat aisle to use for steak tartare?

its amazing my partner and i didn't get seriously ill!

and, yep, my family always cooked roast beef until it was dry and flavourless.

-dh



My wife refers to me as a gawdamm picky eater!!!

Roast Beef goes well with a heavy ale. Sushi not so much, (again it's a texture thing). I've been in restaurants in Osaka where they sever the sushi still twitching on the plate. That's tough to watch. Steak tartar rules. I prefer beef that is still mooing. I like most game meats, (venison, boar, and moose), and prefer non-typical fish prepared cajun style. I have no interest in perch or the typical UK style fish 'n' chips. Swordfish is good, and catfish is frequently better. Mahi-Mahi is probably the most commonly eaten fish in my house. I smoke my own salmon.

I prefer vegetables raw, or lightly steamed at the most. I grew up with a British mother who boiled the life out of everything. I'm 41 years old and still finding way to rebel!

Hot spices are great, as long as there is flavour too. Hot for the sake of hot is meaningless, I want to taste the meat and the heat.

I also don't drink coffee. Is that a problem????:smile::smile:

[Starbuck]

I've been to this store and it's amazing

http://www.chillychiles.com/index.html?submenu=home

[Hamm Guitars]

I like allot of spicey food - especially the East Indian stuff.

If you have a Denningers near you try the Hungarian Isle - there is a tube (looks like big red toothpaste) of hot sauce - it has a picture of a couple of guys around a campfire - sorry I don't remember what it's called. Anyway that stuff is H-O-T hot. It kind of sits at the back roof of your mouth and just burns - it feels like you snorted a line of Cayanne pepper or something and it gives me violent hic-ups.

It's a little strong for me, but some people like that kind of thing.

[Paul]

...concidentally, i have a launched a search for the most flavourful hot sauce i can find.

any idea where i should start?

-dh

This has been my go-to hot sauce for a while I like it partly because it is not a vinegar based sauce, (although vinegar is an ingredient):

http://www.melindas.com/sauces/xxxhot.html

http://www.melindas.com/bottles/xxxtrahot.jpg

The description is:

The Habanero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeno measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda's blends fresh carrots, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda's vegetable base allows you to spice your food without drowning out the original flavor.

[dwagar]

always wanted to try this:

wrap roast in heavy tinfoil
using a coathanger or heavy wire, attach to exhaust manifold

go on a roadtrip.

probably end up burnt on one side and raw on the other, but it would surprise your friends when you pull up to their house.

[Paul]

always wanted to try this:

wrap roast in heavy tinfoil
using a coathanger or heavy wire, attach to exhaust manifold

go on a roadtrip.

probably end up burnt on one side and raw on the other, but it would surprise your friends when you pull up to their house.

I believe this is what you are looking for:

http://en.wikipedia.org/wiki/Manifold_Destiny_(cookbook)

http://ecx.images-amazon.com/images/I/7133YD0XYDL._AA240_.gif

[Milkman]

...fussy, eh?

how can anyone enjoy a good slab of roast beef without a huge goblet of red wine?

i take it you're not keen on raw fish, steak tartar, or octopus, then?

steamed artichoke?

ah, well, you redeemed yourself with the freshly ground spices.

:smile:

-dh

I was a wine lover for years, to the extent that I toured the Chateaus of Bordeaux.

At some point I just grew out of it, and really could be called a non-drinker now. I drink one or two bottles of Moet a year at the most now and don't miss it.
The best beverage to have wit any meal IMO is cold purified water.

Booze mostly tastes like poison to me.

[david henman]

Booze mostly tastes like poison to me.


...you say that like its a bad thing!

:D

-dh

[david henman]

...i'm on, it, paul.

i'll ask around at the st lawrence market of friday afternoon.

thanks!!!!!!!!!!

-dh


This has been my go-to hot sauce for a while I like it partly because it is not a vinegar based sauce, (although vinegar is an ingredient):

http://www.melindas.com/sauces/xxxhot.html

http://www.melindas.com/bottles/xxxtrahot.jpg

The description is:

The Habanero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeno measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda's blends fresh carrots, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda's vegetable base allows you to spice your food without drowning out the original flavor.