Cooking with LMNO

[LMNO]

Yeah, for mine I did 20 minutes at 500, and then dropped it to 350 for almost an hour.

Pulled it when the meat hit 140, rested for 15 minutes, and got a really great rare.  Pics tomorrow.

[Kai]

well yeah.

if you're eating wild game, you need something to cover up the taste of wild game.

Depends on what the wild game has been eating.

[East Coast Hustle]

Yeah, for mine I did 20 minutes at 500, and then dropped it to 350 for almost an hour.

Pulled it when the meat hit 140, rested for 15 minutes, and got a really great rare.  Pics tomorrow.

Rare? for Pot Roast?

you must be using a different cut of meat than I've ever used. I usually, after browning on the stovetop, put it in a cast iron crockpot in a 300 degree oven for 4 or 5 hours. Anything less than that and it will be inedibly tough.

what cut are you using?

[East Coast Hustle]

well yeah.

if you're eating wild game, you need something to cover up the taste of wild game.

Depends on what the wild game has been eating.

to an extent. even if you select your game for diet, you pretty much can't overcome the fact that wild game will be MUCH leaner than commercially-raised meat (and fat is what makes meat taste good) and the meat will almost certainly have heavy buildup of lactic acid due to exertion, especially if your first shot isn't clean.

generally, wild fowl, while tasting nothing like the turkey or duck or pheasant you buy in a store, will be much more palatable than wild mammal meat.

[Suu]

Yeah, for mine I did 20 minutes at 500, and then dropped it to 350 for almost an hour.

Pulled it when the meat hit 140, rested for 15 minutes, and got a really great rare.  Pics tomorrow.

Rare? for Pot Roast?

you must be using a different cut of meat than I've ever used. I usually, after browning on the stovetop, put it in a cast iron crockpot in a 300 degree oven for 4 or 5 hours. Anything less than that and it will be inedibly tough.

what cut are you using?

I won't be doing rare, both Mr. Suu and I don't like it so I'm aiming for medium, which is probably what, another hour at 350?

I don't has cast iron crockpot. *fail*

[East Coast Hustle]

if it's my opinion you're asking, pot roast cuts (usually top round or bottom round, though chuck is used as well) are only edible after 4 or 5 hours of braising. Less time than that and the connective tissues will not have had time to break down. But if you're doing a pot roast recipe with a different cut than is usually used for pot roast, YMMV.

[Suu]

It's about 2.5 pounds and it's the recipe LMNO gave me in the Pot Roast thread. If I need to get it braising for a few hours, best to let me know since I'll be cooking it today.

[East Coast Hustle]

need to know what cut of beef you are using.

[Suu]

need to know what cut of beef you are using.

Bottom round roast. It has a nice layer of fat on the bottom.

[East Coast Hustle]

yeah, I'd say after dusting in flour and browning on each side, put it fat side up in a covered pan with whatever liquid and veggies you are using and let it sit in a 300 degree oven for at least 4 hours, probably 5.

[LMNO]

I can has brussel sprouts.



With a paring knife, pluck it off the stem, and half them.



Garlic... but this time, sliced, not minced.



Porkchops.... This time, bone-in, not pounded out, salted, peppered, cumin-ed.



Cast iron skillet.  Red pepper flakes, salt, and BACON GREASE.  Turn up to medium.



Sprouts in, cut side down. When you run out of room, just throw the rest on top.  Cover, and let sit for 5 minutes or so.



Meanwhile, dust the chops with flour, and put into a hot oiled pan., about 5-7 minutes a side, depending on thickness.  PLEASE NOTE: Due to the increasing sanitary conditions of pig farms, and the tendency to breed the fat out of them, pork no longer has to be cooked to a dark grey 165 degrees.  A light pink will NOT KILL YOU.



Check the sprouts for carmalization (if it's gone all black on one side, don't worry, they'll still taste good), toss sprouts around, and throw some of the garlic in.  Turn heat to low, and cover again.



Those chops look done.  Pull them out, and keep warm.  Turn heat down, add some garlic, deglaze with white wine.



Then, add ¼ cup orange juice, and 3 Tb lemon juice, and reduce.



Sprouts should be tender.  Remove from pan, turn heat up, deglaze with a splash of sherry, then put sprouts back in, and toss to coat.  Season to taste.



Spoon sauce over chops, and serve.

[Jenne]

Yum!  And I do something similar to brussel sprouts, but I pour bacon grease and bacon bits over them, along with chicken stock, and then bake them.  SOOO yum!

[AFK]

That would've been great without the brussel sprouts.

RWHN
-a meatatarian

[Suu]

I admit, I hate brussel sprouts (and yes, I've had them, several times and cooked several ways) but I think the bacon grease could very well be the redeeming factor for me to eat them, that looks fucking awesome.

[LMNO]

The trick is not to blanch them first.

The carmalization matches well with the red pepper flakes, and covering them lets them gently steam so they stay firm and don't get soggy.

If you really want to go nuts, chop up bacon and render it first; remove bacon, go forward with recipe; then add the bacon back in when you add the garlic.  A thick-cut bacon works best for this.