demiurgent: (Default)
demiurgent ([personal profile] demiurgent) wrote2004-01-07 09:53 am

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.

Cooking!

[identity profile] dansr.livejournal.com 2004-01-07 07:50 am (UTC)(link)
If you like cooking roasts, and you like the spices below, this is a great recipe.


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!

[identity profile] demiurgent.livejournal.com 2004-01-07 08:03 am (UTC)(link)
That sounds good. Very very good. I'm going to have to try it. Especially since I have oil, paprika, garlic, and a whole chicken at home, just waiting to be paste-covered and turned inside an oven of Boxer-approved heat.

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!

[identity profile] dansr.livejournal.com 2004-01-07 08:29 am (UTC)(link)
It's really an easy, and delicious recipe. Just make sure that you don't use "HOT" paprika, as I did once by accident. The roast was great, but... I think we drank a gallon of water each while eating it. ::laughing::

::blush:: I Heard from [livejournal.com profile] rabbi_thor that you were at your folks after we got back from our trip. I had a feeling you were out of town. I promise I will give you better warning of our next visit. I know [livejournal.com profile] sunpony is going to be up your way March-ish, alas I don't think I'll be accompnying him on that trip.

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 :)