demiurgent (
demiurgent) wrote2004-01-07 09:53 am
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Beast is Best Roasted
Last night was the first trial run of the Boxer-approved rotisserie grill. I took a slab'o'round (beef roasts should be called 'slabs,' don't you think?) and did a spice rub of garlic powder, onion powder, black pepper and a tiny amount of kosher salt (I'm such an Alton Brown whore), stuck it through the tines, and stuck it in the rotisserie, setting it for 2.5 hours. Oh, and I cut furrows into the fat after trimming some excess.
2.5 hours was too much -- it was pretty much well done at the end, when I prefer medium rare, but it still tasted wonderful and wasn't too dry. The rub and the furrows in the fat combined to make a truly flavorful crust, and the interior is darn tasty. Microwave some mixed frozen vegetables, and you have yourself a meal.
Most of said roast is now sitting in my fridge. I will never need to buy presliced roast beast again.
2.5 hours was too much -- it was pretty much well done at the end, when I prefer medium rare, but it still tasted wonderful and wasn't too dry. The rub and the furrows in the fat combined to make a truly flavorful crust, and the interior is darn tasty. Microwave some mixed frozen vegetables, and you have yourself a meal.
Most of said roast is now sitting in my fridge. I will never need to buy presliced roast beast again.
Cooking!
Take one slab'o'beef and poke holes into it. Stuff holes with garlic cloves.
In a bowl mix oil (your choice on olive, veggie, etc), paprkia and garlic. Make into a paste. Coat poked slab'o'beef with paste and then cook till desired done-ness.
It's fabu!
The paste works really well on chicken as well.
PS: And what's wrong with being an Alton Brown whore? ::shining up my "I'm a whore for Alton" badge:: ;)
Re: Cooking!
By the by, gorgeous and sensual dancer of the perk, I got your messages that you were nearby. I got them, sadly, on January 5, having been in Maine with my family before then. I'm sorry we missed each other though. We must needs remedy this, soon!
Re: Cooking!
::blush:: I Heard from
Anyway, let me know how you like the paste! A note: go slow with the oil. I usually eye the measurements, and when I am not careful I end up using a *lot* of paprkia and garlic to paste up in the oil. ::grin::
PS: POUNCEHUGS :)