boots11234
Footballguy
Haha. Sorry. Read it wrong. I was picturing cool whip. So “heavy cream” right?It says whipping cream, not whipped cream. Are you shocked that there is cream in creamed corn?
Haha. Sorry. Read it wrong. I was picturing cool whip. So “heavy cream” right?It says whipping cream, not whipped cream. Are you shocked that there is cream in creamed corn?
yesHaha. Sorry. Read it wrong. I was picturing cool whip. So “heavy cream” right?
Whipped cream in cream corn man, it's the newest thing.You pulling my leg or are you serious? Whipped cream?
Is it any good?
I know this is from a year ago, but wanted to share my thoughts. I like pecan wood for smoking beef (prefer apple for pork).What kind of wood do you smokers use? How do you get a crispy finish?
This! So much this!I know this is from a year ago, but wanted to share my thoughts. I like pecan wood for smoking beef (prefer apple for pork).
For a crispy crust: I like to smoke the roast at 225-230 (not a lot of smoke, in this case less is more, imo) to your preferred internal temp (I like around 125). I have a weber kettle grill I put next to my smoker and get the coals nice and hot. Once at desired internal temp, I put the roast directly on the hot grill and sear the surface all around, just to get that nice seared steak texture on the crust.
Turns out great. The low temps during smoking allows the roast to cook evenly (essentially like reverse searing a steak). Then the flash sear. What you'll have is a nice, tasty, seared crust and an evenly cooked rare/med rare/medium (whatever you prefer) hunk of delicious meat. Cooking at high temps can create layers of color from the surface to the center of the roast. Not desirable IMO. By the time you get the temp you want at the center, the first inch in from the surface is over done in many cases.
Can't wait for that write-up. I still want to get after the pork belly burnt ends. Might be new year's day. That one looks amazing, and oh how I like theThis! So much this!
I have an alternative to the prime rib this year. Bacon encrusted beef tenderloin. Not bacon wrapped. I cooked the bacon and then crumbled it and rolled the beef tenderloin it it. It was AMAZING! I just started the write up last night. I'll have it done tonight time willing.
The pork belly burnt ends are so friggin amazing. I will make up four times what I think I need because I know people will eat double what I expect and freeze a couple pans and thaw them out on the grill at some future date for a quick home run appetizer. For those that have not checked out the Grilling/BBQ thread, here is the recipe for Pork Belly Burnt Ends.Can't wait for that write-up. I still want to get after the pork belly burnt ends. Might be new year's day. That one looks amazing, and oh how I like the
I think this is correct method to prevent the grey-ring-of-death, but I would say the size and shape of a roast compared to a brisket, for example, doesn't lend to a smoke flavor getting more than 1/4 to 3/8 in into the meat.I know this is from a year ago, but wanted to share my thoughts. I like pecan wood for smoking beef (prefer apple for pork).
For a crispy crust: I like to smoke the roast at 225-230 (not a lot of smoke, in this case less is more, imo) to your preferred internal temp (I like around 125). I have a weber kettle grill I put next to my smoker and get the coals nice and hot. Once at desired internal temp, I put the roast directly on the hot grill and sear the surface all around, just to get that nice seared steak texture on the crust.
Turns out great. The low temps during smoking allows the roast to cook evenly (essentially like reverse searing a steak). Then the flash sear. What you'll have is a nice, tasty, seared crust and an evenly cooked rare/med rare/medium (whatever you prefer) hunk of delicious meat. Cooking at high temps can create layers of color from the surface to the center of the roast. Not desirable IMO. By the time you get the temp you want at the center, the first inch in from the surface is over done in many cases.
I LOVE me some flare ups. Just keep moving it around and pay close attention. Forgive the photography. I've come a long way since then.I think this is correct method to prevent the grey-ring-of-death, but I would say the size and shape of a roast compared to a brisket, for example, doesn't lend to a smoke flavor getting more than 1/4 to 3/8 in into the meat.
tbf, i don't think it is possible to over smoke a roast of this density. There is not any connective tissue that needs to stall out, where during that time you can just build up a ton of flavor.
The biggest trouble I have in doing a reverse sear over coals is flare ups. I have come to the method of using a cast iron griddle over a very hot fire to stop the flare ups after a long smoking.
That one has a bit too much of a ring for my snobs. I think there was an image I posted of one of my earlier ones way back in this thread somewhere. that was still with flareups.I LOVE me some flare ups. Just keep moving it around and pay close attention. Forgive the photography. I've come a long way since then.
Hmm. I think I'll do this with some horseradish too. I'm already doing a bunch of filets, but it doesn't feel like Xmas Eve without a prime rib.This! So much this!
I have an alternative to the prime rib this year. Bacon encrusted beef tenderloin. Not bacon wrapped. I cooked the bacon and then crumbled it and rolled the beef tenderloin it it. It was AMAZING! I just started the write up last night. I'll have it done tonight time willing.
Throwback thread here. Quick take on this - there are certainly new techniques with merit, but I don't know you ever go wrong with Joy of Cooking.Do you think the browning at the end vs. start makes a big difference? I go old school Joy Of Cooking, which recommends preheating the oven to 550, then turning it down to 350 as soon as the roast goes in. I shoot for about 18 mins per pound (this is boneless). Scrumptious and SO easy.
I'm doing this tonight, always comes out great. Rub with lots of butter, garlic, salt & pepper, and lay a bunch of rosemary branches on top.Used the "perfect" method last year and it was absolutely fantastic, so I see no reason to try deviate from it.
wow ...looks like perfection.Had a 4.5 lb roast...seared in a pan on high heat then into the oven @230 degrees. Pulled it 2.5 hours later when it read 122 internal temp. Rested for 20 minutes. Pretty much perfect and how I wanted it. Almost zero pan drippings as all the juices stayed inside the meat. Super tender, melt-in-your-mouth goodness.
https://i.imgur.com/fudyMVI.jpg
https://i.imgur.com/ohlfoXr.jpg
Cooking at 190 was so much better than at 220 last year:Roasts went in at 9:15 - reverse searing @ 190
https://postimg.org/gallery/zc72zpt2/
https://postimg.org/image/gvd2sjz11/
https://postimg.org/image/uca1bgjn9/
How does horse taste?Tried this for the first time this year. Acme had bone-in standing rib roasts for $3.99 a pound which is just ridiculous.
Went with the Alton Brown method sans the silly Terra Cotta. It came out amazing. Used Joe's horseradish sauce recipe and the entire thing was perfect.
Went with the reverse sear. Method seen here. Seemed to be less of the overcooked edges. Not much in the way of pan drippings though, so no au jus.Throwback thread here. Quick take on this - there are certainly new techniques with merit, but I don't know you ever go wrong with Joy of Cooking.
I'll be doing that soon. Did you put the rosemary and garlic on the top of the roast and vacuum seal?Couldn't figure out the blowtorch, so I had to sear at the end in a hot convection oven. But 125 degree sous vide for six hours and then ten minutes in the oven produced a perfect edge to edge rare roast. And just putting two sprigs of rosemary and a garlic clove int he bag really flavored the roast. I did an herb rub before searing, but a lot of flavor came from the cook.
Pretty much the easiest method I've ever done, and it saved me the oven for other things most of the day.
Yup.I'll be doing that soon. Did you put the rosemary and garlic on the top of the roast and vacuum seal?
Doing this again this year with a 5 pounder except I'm gonna skip the sear at the start and blast it at 500 degrees at the end of the cook to try to get a better crust. Hoping it turns out as good as last year's.Had a 4.5 lb roast...seared in a pan on high heat then into the oven @230 degrees. Pulled it 2.5 hours later when it read 122 internal temp. Rested for 20 minutes. Pretty much perfect and how I wanted it. Almost zero pan drippings as all the juices stayed inside the meat. Super tender, melt-in-your-mouth goodness.
https://i.imgur.com/fudyMVI.jpg
https://i.imgur.com/ohlfoXr.jpg
Remember to breathe and relax.4 pounder about to go in..very excited. Love this!
It's in! (that's what she said)Remember to breathe and relax.
It wouldn't let me like it ...apparently, I have to separately sign in. Imgur used to be fun, now it's giant POS. I view more than a few pages and the cache freezes up.