All this talk about roasting makes me really hungry for a roast. What's your favorite recipe?
Discussion
-Lamb shoulder
spices differ but harrisa and orange onion are going to be involved
-Madeira gravy
Pull the lamb apart mix with the gravy
Optional make it a ravioli filling
Served with feta cheese
Pickled watermelon
Fried leeks
🤌🤌
I will absolutely try to make this sometime.
?cid=2154d3d7q37ruo1m8erw6959gqafdebf7fyr96jkxeam3tyk&ep=v1_gifs_search&rid=giphy.gif&ct=g
Kalua Pork on Big Green Egg
Ingredients:
8-10 lb pork boston butt roast with nice fat cap
60g hawaiian sea salt
2 teaspoons brown sugar
½ teaspoon fine-ground pepper
ti or banana leaves
1 head green cabbage, halved and sliced ½ inch wide
Directions:
Score fat cap and pierce roast all over with carving fork. Rub meat with salt, sugar and pepper. Wrap in 2 gallon ziplock bag and let sit in refrigerator for 12-24 hours.
Prepare grill for 250° with convection and mesquite chunks.
Place ti (or banana) leaves on the bottom of large foil or sheet pan. Place pork roast on leaves fat-side up. Wrap roast tightly in several layers of leaves and tie with kitchen twine.
Place foil pan on plate setter and fill with dechlorinated water. Place wrapped roast on grate directly over dripping pan.
Cook 80 min/pound until internal temperature reaches 190-195°.
Carefully remove wrapped roast from grill, reserving juices. Wrap roast tightly in foil boat to keep juices from escaping. Let wrapped roast rest in towels in a insulated cooler (no ice) for 1 hour.
Unwrap roast in foil pan, discarding wrappings but saving the juice, and pull apart with fork. Broil on medium until lightly crispy.
Mix in sliced cabbage and juices as desired. Serve excess juices on the side.
Serve with white rice, fresh pineapple, macadamia nuts, and seaweed salad.
The next time I do a pork roast, I'm going to try this. It sounds amazing. Thanks.
Slow cooker chuck roasts with beef broth, Italian dressing powder, and giardniera. Shred for sandwiches in hoagie rolls and top with hand-grated mozzarella
Best Roast Beef ever--
Oven to 500 F
Roast at room temp
Put on rack in roasting pan FAT SIDE UP uncovered
Cook 5 min per pound at 500
Turn off oven - DO NOT OPEN OVEN
Let it sit in closed oven for 2 hours
NOTE: if you have a convection oven with a fan this won't work--the fan will cool the oven too quickly for this to work.
Simplest recipe ever--and you won't believe how good this turns out (assuming you have quality beef to begin with)