Originally Posted by Squalor2:
how did you get the color/bark on the belly?
Cooked in a concoction of soy, mirin, sugar, green onion, garlic, and ginger (all blitzed in the Vitamix). Then sliced and broiled for a few minutes per side to caramelize. The soy and sugar brown nicely. [Reply]
Originally Posted by Fire Me Boy!:
Cooked in a concoction of soy, mirin, sugar, green onion, garlic, and ginger (all blitzed in the Vitamix). Then sliced and broiled for a free minutes per side to caramelize. The soy and sugar brown nicely.
Originally Posted by Buehler445:
I wish I had free time :-)
Looks amazing man. So tell me what a pork belly tastes like? What is the texture? I am having a hard time imagining it.
That was a "few" minutes.
Well, it's basically uncured bacon, so it's pretty fatty. But it's that tender, super rich fat (I've heard it called "royal" fat, IIRC, but I can't seem to find that now). It's "porky," not bacony, though. It's melt-in-your mouth.
Finished under the broiler, it has a bit of a crispness to the exterior, but not a crunch like bacon. Some people prepare it with the skin on and fry it skin-side down to add some big-time crispness from the cracklin, but I don't like the skin (sometimes it just becomes tough and leathery, and I don't like dealing with it). [Reply]
No pic, but I made a rockin pureed roasted cauliflower and sweet potato bisque that was amazing. Roasted the cauliflower, and diced sweet taters. Placed in a vitamix with some vegetable stock and a very small amount of cream. Salt/pepper, garlic, and a very small amount of ground cinnamon. Will do again. [Reply]
Originally Posted by Baby Lee:
Change in the weather had me jonesing for an open-faced pot roast sandwich.
Simple. delicious.
How do you cook your roast?
I picked up a 2.4 pound bottom round roast on sale today. I'm thinking about trying a new recipe I found online that cooks it like a prime rib roast. 500 degree oven, cook for 5 min a pound, shut the oven off and leave for 1 hour, take it out rest for 15 min for medium rare.
Normally use the slow cooker with lots of veggies. [Reply]
Originally Posted by Buzz:
How do you cook your roast?
I picked up a 2.4 pound bottom round roast on sale today. I'm thinking about trying a new recipe I found online that cooks it like a prime rib roast. 500 degree oven, cook for 5 min a pound, shut the oven off and leave for 1 hour, take it out rest for 15 min for medium rare.
Normally use the slow cooker with lots of veggies.
Wife usually runs slow cooker and veggies.
I can't really justify any other method for ease of cooking cleanup etc.
Success or failure almost always has hinged on the cut of roast.
The only thing we've done different is grilled a few of them. A sirloin roast was F'in awesome. Most of the rest were meh. [Reply]
Originally Posted by Buzz:
How do you cook your roast?
I picked up a 2.4 pound bottom round roast on sale today. I'm thinking about trying a new recipe I found online that cooks it like a prime rib roast. 500 degree oven, cook for 5 min a pound, shut the oven off and leave for 1 hour, take it out rest for 15 min for medium rare.
Normally use the slow cooker with lots of veggies.
Yeah, since I knew I was slicing it up for sandwiches, I crock-potted it with the potatoes to mash and put on top. Nothing fancy, just let the meat, bread, potatoes and gravy do the work.
Originally Posted by Fire Me Boy!:
What kind of roast? My favorite is chuck.
It was shoulder, but I got a 'manager's special' on a Certified Angus cut close to best by date. [Reply]
