Amazing Recipes
- Thread starter katsu
- Start date
The secret...or my secret to ANY good beef roast:
1.)Unwrap from vac pac - rinse and pat dry
2.) Put on rack over a sheet pan in fridge with a clean kitchen towel on it for 3 to 5 days depending on thickness and desired beefiness.
If the towel becomes saturated, replace with a new one.
3.) Pull from fridge, remove towel, rub roast with 2 TBS (or more depending on roast size, it should be shiny) vegetable or other neutral oil, season with salt and pepper generously (montreal works well too) place in roaster, place thermometer in the thickest part of the roast.
4.) Place in COLD oven and set temp to 350 for 30 minutes
5.) Turn to 250 after 30 minutes and cook until thermometer reads 118
6.) Pull from oven at 118, turn oven to 500 (550 if your oven will hit it) place roast on large cutting board on counter and tent lightly with foil allowing some air space 30 minutes. Temp will rise to 130 - 133
(Start your mashed potatos boiling now)
7.) When temp stops rising on the roast return to pan and put back in the oven uncovered for 15 minutes to develop the perfect crust! Pull at this point back to cutting board.
You can at this point use the pan drippings and deglaze with a nice red wine, i like cabernet. Place roaster over burner on medium high heat until it starts to sizzle / cook, throw in 3 gloves minced garlic, cook 30 seconds until fragrent, take three sage leaves and roll them in your hands to help the oils break through and dump 1 cup wine into the pan and scrape up bottom pan also known as fondt into the wine. You can add beef stock or base to the wine for a beefier tasting jus.
8.) Slice, serve and eat!
This will be a quite rare roast, for those who like it more well, after i slice it, i rest in the jus until desired temp is reached
1.)Unwrap from vac pac - rinse and pat dry
2.) Put on rack over a sheet pan in fridge with a clean kitchen towel on it for 3 to 5 days depending on thickness and desired beefiness.
If the towel becomes saturated, replace with a new one.
3.) Pull from fridge, remove towel, rub roast with 2 TBS (or more depending on roast size, it should be shiny) vegetable or other neutral oil, season with salt and pepper generously (montreal works well too) place in roaster, place thermometer in the thickest part of the roast.
4.) Place in COLD oven and set temp to 350 for 30 minutes
5.) Turn to 250 after 30 minutes and cook until thermometer reads 118
6.) Pull from oven at 118, turn oven to 500 (550 if your oven will hit it) place roast on large cutting board on counter and tent lightly with foil allowing some air space 30 minutes. Temp will rise to 130 - 133
(Start your mashed potatos boiling now)
7.) When temp stops rising on the roast return to pan and put back in the oven uncovered for 15 minutes to develop the perfect crust! Pull at this point back to cutting board.
You can at this point use the pan drippings and deglaze with a nice red wine, i like cabernet. Place roaster over burner on medium high heat until it starts to sizzle / cook, throw in 3 gloves minced garlic, cook 30 seconds until fragrent, take three sage leaves and roll them in your hands to help the oils break through and dump 1 cup wine into the pan and scrape up bottom pan also known as fondt into the wine. You can add beef stock or base to the wine for a beefier tasting jus.
8.) Slice, serve and eat!
This will be a quite rare roast, for those who like it more well, after i slice it, i rest in the jus until desired temp is reached
FullCirclePharmer
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Medium is as far as I will take venison - and only if I shoot and inspect the animal...the cwd is coming and i am sick about it. All of our natutal food sources are going to shit. Dont us humans just make everything we touch "better" what a bunch of fucks we are
All my venison comes from my own hunting so I know the meat I am cooking. We have chronic waste disease here in some area's. I worry less about the meat I eat then I do about it being here in 10 years.
The dwindling food supply, is a issue though. Not only with wildlife. Factories are burning and no one says shit. 2 factories had plains fly into them accidently. LMAO
The dwindling food supply, is a issue though. Not only with wildlife. Factories are burning and no one says shit. 2 factories had plains fly into them accidently. LMAO
Pulled pork:
Pork shoulder 6 to 10 lbs
.5 gallon water
.5 gallon apple cider
8 oz molasses
12 oz kosher salt
Brine 6 hours to overnight
Mix brine, submerge pork, brine desired length. Dont go past 12 hours or it will be salty. I like the 6 hour mark.
Pre heat smoker to 230? F
Remove pork from brine, rinse and pat dry
Place on smoker until you run out of time or it reaches an internal temp of 175? F
Wrap in tin foil and place in oven at 250 - 275 until it reaches an ineternal temp of 240 or above.
Remove from oven and rest 45 minutes!
Pull apart and eat!
I like Applewood personally for this because it is mild and the sweetness of the brine can be affected and become bitter with woods like hickory or mesquite.
I also prefer a tangy and spicy Carolina style vinegar sauce for these but a K.C. style would also compliment well.
Pork shoulder 6 to 10 lbs
.5 gallon water
.5 gallon apple cider
8 oz molasses
12 oz kosher salt
Brine 6 hours to overnight
Mix brine, submerge pork, brine desired length. Dont go past 12 hours or it will be salty. I like the 6 hour mark.
Pre heat smoker to 230? F
Remove pork from brine, rinse and pat dry
Place on smoker until you run out of time or it reaches an internal temp of 175? F
Wrap in tin foil and place in oven at 250 - 275 until it reaches an ineternal temp of 240 or above.
Remove from oven and rest 45 minutes!
Pull apart and eat!
I like Applewood personally for this because it is mild and the sweetness of the brine can be affected and become bitter with woods like hickory or mesquite.
I also prefer a tangy and spicy Carolina style vinegar sauce for these but a K.C. style would also compliment well.