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Carving the Roast Beast. - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
Carving the Roast Beast.

Carving the Roast Beast.
Originally uploaded by SkyWhisperer
Tonight, a roast. I don't think I've ever actually roasted a roast before. I used the Good Eats recipe - dry age it in the fridge for 3 days, then cook it at 200F until it's at 118, then finish it at 500F.

It came out better then I expected. It could have been a bit less cooked, but it was still good.
2 comments or Leave a comment
greeneyedsadie From: greeneyedsadie Date: March 9th, 2008 05:08 pm (UTC) (Link)
Mmmm....I made a tri-tip roast last night - you dry it out, put a salty/spice rub on it, put it in the roasting pan on a rack (tack and fat side on top) for 15 minutes at 450, then 45 minutes at 325. Seals in the flavor. Cool thing about Tri-tip is that there's a big end and a small end, so I can have my really rare meat in the middle and then my companions (assuming they don't like it as rare as I do) can have more medium or medium rare. Works out perfectly. I made the roast with steamed artichokes (chop off the top of the leaves, rinse thoroughly, then roughly chop a clove of garlic and sprinkle it over each, then drizzle olive oil over them and a little in the water, then squeeze half a fresh lemon over each. Bring to a boil then simmer for 50 minutes. Also in my dinner was white rice made with medium grain calrose rice (my favorite - really sticky), and finished with a 2005 Bogle Petite Syrah from Napa. Excellent dinner and the Governor loves my cooking. TM, you and I really need to cook together. I should come over for a weekend and you and I can just cook.
skywhisperer From: skywhisperer Date: March 10th, 2008 04:26 pm (UTC) (Link)
Tri-tip is apparently a California thing. My neighbor (who spends a lot of time visiting friends in Bakersfield) talks about it a lot, but he said he's never seen it here.

And you're always welcome to come visit anytime! :)
2 comments or Leave a comment