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Post by 32Green on Feb 3, 2018 18:28:33 GMT -5
On the odd chance anyone see's this in the next 1/2 hour...Angus beef rib roast, 4 lbs.
Any tips?
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Post by 32Green on Feb 3, 2018 18:57:25 GMT -5
On the odd chance anyone see's this in the next 1/2 hour...Angus beef rib roast, 4 lbs. Any tips? whoa..just realized I should have started cooking 4 hours ago...will let you know how the "Insta Pot" version is.  |
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Post by Hotman on Feb 3, 2018 19:12:13 GMT -5
On the odd chance anyone see's this in the next 1/2 hour...Angus beef rib roast, 4 lbs. Any tips? whoa..just realized I should have started cooking 4 hours ago...will let you know how the "Insta Pot" version is. LOL yeah that's ok tho... Maybe best to cut it into smaller chunks kinda like what Duncego said about the pork shoulder. MAKE SURE YOU BROWN THE MEAT FIRST!!! It will make all the difference in the world. Gotta brown the slow cooker stuff first. Key. |
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Post by Hotman on Feb 3, 2018 19:12:54 GMT -5
By "smaller chunks" I mean not one giant hunk of meat
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Post by bxjetfan on May 11, 2018 19:47:28 GMT -5
So I'm not much of a foodie but I thought I'd pass this along. Had maybe a 3lb pork loin and stuck it in the oven at 475 for 30 minutes uncovered. Dropped it down to 425 for another hour. Man that skin was so crispy it was rediculous. Season to taste and don't sear it. Maybe cook it for 55 minutes.
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Post by Hotman on May 12, 2018 5:37:52 GMT -5
So I'm not much of a foodie but I thought I'd pass this along. Had maybe a 3lb pork loin and stuck it in the oven at 475 for 30 minutes uncovered. Dropped it down to 425 for another hour. Man that skin was so crispy it was rediculous. Season to taste and don't sear it. Maybe cook it for 55 minutes. Interesting. Pretty high heat for something like that. No question it got a crispy crust. How was the inside? Getting ready to throw a few racks of marinating baby back RIBZ* on the grill later... low n slow. Actually may blast them on the grill and then stick them in the oven on low heat for a few hours. Depends how much room we got and what needs to be cooked when. Enjoy |
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Post by bxjetfan on May 12, 2018 8:33:58 GMT -5
So I'm not much of a foodie but I thought I'd pass this along. Had maybe a 3lb pork loin and stuck it in the oven at 475 for 30 minutes uncovered. Dropped it down to 425 for another hour. Man that skin was so crispy it was rediculous. Season to taste and don't sear it. Maybe cook it for 55 minutes. Interesting. Pretty high heat for something like that. No question it got a crispy crust. How was the inside? Getting ready to throw a few racks of marinating baby back RIBZ* on the grill later... low n slow. Actually may blast them on the grill and then stick them in the oven on low heat for a few hours. Depends how much room we got and what needs to be cooked when. Enjoy It was moist, not juicy. That's why I said maybe cutdown the cook time to 55 minutes at 425. |
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Post by Hotman on May 12, 2018 8:53:52 GMT -5
Interesting. Pretty high heat for something like that. No question it got a crispy crust. How was the inside? Getting ready to throw a few racks of marinating baby back RIBZ* on the grill later... low n slow. Actually may blast them on the grill and then stick them in the oven on low heat for a few hours. Depends how much room we got and what needs to be cooked when. Enjoy It was moist, not juicy. That's why I said maybe cutdown the cook time to 55 minutes at 425. Next time, blast it with the high heat to get the crust, and then lower the temp. The longer you can let it sit in the oven, the lower you can set the temp. Somewhere around 300 and the shit will fall off the bone after a couple hours. |
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Post by Warfish on Sept 8, 2018 16:33:51 GMT -5
 MY most recent buy (ultra cheap, which worries me). German Brandy, gonna give it a spin, see whats what. |
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Post by Big L on Sept 8, 2018 21:15:36 GMT -5
MY most recent buy (ultra cheap, which worries me). German Brandy, gonna give it a spin, see whats what. Germany’s mostly known for its beer; maybe reislings. I suspect you’ll be disappointed. |
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Post by porgyman on Sept 9, 2018 8:33:42 GMT -5
MY most recent buy (ultra cheap, which worries me). German Brandy, gonna give it a spin, see whats what. Germany’s mostly known for its beer; maybe reislings. I suspect you’ll be disappointed. Rieslings and gewurztraminer (which is excellent with Thanksgiving turkey). I wish you luck with that brandy. Hopefully it doesn’t run through you like Rommel through North Africa. |
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Post by 32Green on Sept 9, 2018 17:34:44 GMT -5
Germany’s mostly known for its beer; maybe reislings. I suspect you’ll be disappointed. Hopefully it doesn’t run through you like Rommel through North Africa. Ironically the North Africans are now running through Germany like Rommel through North Africa. |
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Post by Hotman on Sept 9, 2018 23:18:22 GMT -5
Was it good?
You get the shits?
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Post by Hotman on Nov 4, 2018 16:01:01 GMT -5
Gotta figure out what to make for supper
What is good to make
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Post by Warfish on Jul 14, 2019 20:21:41 GMT -5
Tonight's beverage of choice:
1 oz. Catoctin Creek Roundstone Rye - Cask Proof (Local VA)
1 oz. Cointreau Orange Liqueur
1 oz. Don Ciccio & Figli Mandarinetto Orange Liqueur (Local DC)
1 oz. Sweetened Lime Juice
2x Maraschino Cherries and tablespoon of the syrup they come in.
Still vigorously with a large iceblock.
Making for a wonderful follow-up to chicken parm and tortellini with puttanesca sauce.
Enjoy.
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