About Barbequing Roasts

Ingredients

1 no ingredients	Advertisements

Preparation
 
Subject: WHAT DID I DO WRONG?

JC> This past Friday I made my first attempt in many years to
barbecue JC> a rump roast. JC> I placed it on the spit over medium
coals, using a meat JC> thermometer. It roasted for about 2 hours
before reaching the JC> medium setting, at which time I removed it
from the grill ... JC> When the meat was sliced the center was a nice
medium pink. JC> The meat was tough as a piece of shoe leather. What
could I have JC> done wrong, or was it just a case of a bad piece of
meat to begin JC> with?

From: Kathy Pitts

Tough to tell long-distance, Jean, but I d say the problem was too
hot a fire. Rump isn t the tenderest meat in the world to begin
with, and if you subject it to too much heat too fast, the connective
tissues are going to tighten up, forcing the moisture out, and
resulting in a dry, tough hunk of cow.

Next time, try roasting the meat in an pan, rather than the
rotisserie, building your fire by making SMALL mounds of coals on
either side of the roast (no heat directly below). If you like, you
can place the roast directly on the grids of your grill, placing the
pan in the center of the firebox to act as a buffer for the coals.

Place a cover over the roast (if your grill doesn t have a cover, you
can improvise one with some heavy wire and heavy-duty aluminum foil.)
The heat from the coals should only result in an interior cooking
temperature of 250-300 degrees. If it goes down further, don t
panic. Anything above 200 will cook the meat eventually, and the
slower the better in this case.

You also might try using a more acid marinade (wine, beer, lemon or
lime juice in the marinade). The acid will tenderize the meat
somewhat (don t expect miracles, though).

Good luck, and let us all know how the next one turns out.

Kathy in Bryan, TX

From: Dave Sacerdote

I ve found the most common cause of a tough roast isn t the cut of
meat or how you cook it, it s how you SLICE it.

When you carve, make sure you re cutting across the grain of the
meat. With a tied roast, this usually means that you have to change
the angle of your cuts as you go along.

As for the dryness: I like to slightly undercook a roast when I do
it on the grill s rotisserie. The meat continues to cook for a few
minutes after coming off the heat, as you know. Letting the roast
rest for that time, like you did, usually gives it enough time to
"finish off" without drying too much. Remember that when you re
rotisserie cooking, the fat side of the roast doesn t baste the meat
nearly as much as a standing roast where the fat side stays on top
throughout the whole time.

 

 
Servings: 1

 

About Pork Chops
SS> But I don t even bother buying pork chops any more, I don t want SS> to put leather on the table. :( Don t know if you caught my post to Marlon or not, Sylvia, but the problem is not with you, it s with the pork. Now that pork producers are looking for a leane (Upload by user)

Abraysham Kabaub Silk Kebab
*Note: Instead of pistachio nuts, walnuts may be used if desired. Dissolve sugar in water in heavy pan over medium heat. Bring to the boil, add lemon juice and saffron and boil for 10 minutes. Cool and strain into a 25 cm (10 inch) pie plate. Keep aside. Break eggs into a ca (Upload by user)

Academie De Cuisine Tenderloin Of Beef
Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end and wrap the meat with 4 thin slices of pork fat lenghwise. In a large saute pan, heat the oil until very hot and saute the meat on all sides. Season with salt and black pepper. Let the meat brown sl (Upload by user)

Achiote Marinade Barbecue Sauce For Beef
Marinade: Combine marinade ingredients. Makes enough for 2 pounds of beef. To use: Toss paper thin slices (1 inch by 3 to 4 inches) of beef sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or overnight. Drain meat, reserving 3/4 cup of the (Upload by user)

Acorn Squash In Roasted Apples
Preheat oven to 375 degrees Cut squash in half lengthwise and remove seeds and fibers. Place squash cut side down in a baking dish. Pour the stock into the dish. Place in the oven and bake for 20 minutes. Scoop out the fruit from the apples, leaving a 1/4 border. Remove squa (Upload by user)

Acorn Squash Soup With Corned Beef Walnuts
Cook the corned beef with water and seasonings until tender. Remove from the broth. Trim Cube. De fat the broth. Add the squash. Cook until tender. Cool. Use a food processor to puree. Add the cream and horseradish. Season to taste. Add the cubed corned beef. Sprinkle with t (Upload by user)

Adobong Baboy Pork Adobo
Place the pork in a medium size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours. *(See note below) Cook slowly in the same pot until the pork is tender (about 30 minutes). Transfer pieces of garlic to a seperate pan and fry in hot oil un (Upload by user)

Aepfelkratzet Apple Scramble
From the Allgaeu area. Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly saute the apples. Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the (Upload by user)

Afghan Kofta Meatballs
1 lb Ground beef 1 Onion finely minced 1 Green pepper finely minced 1 ts Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to taste Knead together the beef, onion, pepper, garlic and salt and pepper. Let stand 30 minutes to blend flavors. F (Upload by user)

African Ribs With Peanut Sauce
Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender. Place peanuts in (Upload by user)
TAG: eggplant, tender, sauce, peanut, ,

After Holiday Ham Biscuits
Stir flour, baking soda, and ham together. Cut in butter until crumbly. Add milk and quickly moisten. Roll out dough on floured board. Cut biscuits in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.     strongServings: 12/strong (Upload by user)
TAG: biscuits, ,

African Malayan Curry Powder For Meat Fi
Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature (Upload by user)
TAG: curry, spices, powder, african, powders, ,

African Malayan Curry Powder For Meat Fish
Curry powders are an important part of African cooking due to the heavy influence of Arabic and Indian cuisine in Africa. Curry powders are made from different proportions of spices, dried and ground. Spices can be dried in the sun for two to three days, in a low temperature (Upload by user)
TAG: curry, spices, powder, african, powders, ,

Albanian Burger Steaks
Times staff writer Rose Dosti s mother adapted Albanian flavor preferences to American hamburger with these results. Combine beef, garlic, egg, bread, onion, salt, pepper and mint. Shape into 4 oblong patties and fry 8 to 10 minutes on each side in lightly greased skillet. S (Upload by user)
TAG: albanian, ,

Alehouse Brisket
Place meat in roasting pan and brown uncovered in oven. Season meat with pepper. Dissolve onion soup mix in water. Mix ketchup and beer together and add to soup mixture. Pour mixture over meat. Cover pan with foil and roast for 2 hours or until tender. Add flour to 1/4 cup p (Upload by user)
TAG: gravy, ,

Alfie Archie s Dog Biscuits
1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet (Upload by user)
TAG: cookie, ,