Quantcast
NOT your Mom's Roast Beef!
+ Reply to Thread
Page 1 of 3 123 LastLast
Results 1 to 10 of 24

Thread: NOT your Mom's Roast Beef!

  1. #1
    Senior Member

    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    568

    NOT your Mom's Roast Beef!

    Unless your mom used a blowtorch and a grill!
    Had some fun with a roast last night.













    More pictures and the recipe here.

  2. #2
    Oh mama!

    Me want!

  3. #3
    Senior Member wenus2's Avatar
    Join Date
    Mar 2011
    Location
    Reno
    Posts
    861
    Looks great!
    Could you explain: how does torching it first eliminate the brown ring?
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  4. #4

    JohnnyChance's Avatar
    Join Date
    Feb 2011
    Location
    CT
    Posts
    3,029
    Quote Originally Posted by wenus2 View Post
    Looks great!
    Could you explain: how does torching it first eliminate the brown ring?
    Super high heat from the torch browns the outside without also over heating/cooking the meat .5"-1" into the roast that normally forms that brown ring.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #5
    Senior Member tgraypots's Avatar
    Join Date
    Apr 2011
    Posts
    530
    Steve, I like the way you slip your knives into your images. I just wish you'd buy some new ones :-)
    Tom Gray, Seagrove, NC

  6. #6
    Senior Member wenus2's Avatar
    Join Date
    Mar 2011
    Location
    Reno
    Posts
    861
    Quote Originally Posted by JohnnyChance View Post
    Super high heat from the torch browns the outside without also over heating/cooking the meat .5"-1" into the roast that normally forms that brown ring.
    well yeah, I see how that would would be the original effect.
    But how did he cook the roast the rest of the way through without the brown ring forming. Sous vide is the only way I knew of to accomplish this, but he cooked this on the grill?
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  7. #7
    Senior Member

    Join Date
    Feb 2011
    Posts
    1,624
    Low heat cooking.

    If he cooked it at low temp in an oven or grill, the meat will not have a deep brown ring. Thomas Keller's recipe for Prime Rib uses this technique. Low temp roasting at first, then finishing with a blow torch to create a thin crust. It looks like the reverse also works.
    Michael
    "Don't you know who he is?"

  8. #8
    Senior Member

    Join Date
    Feb 2011
    Location
    Fort Worth, TX
    Posts
    568
    Yep, I am cooking at a low heat, the torch jump starts the browning process on the outside, but there is no ring. It is just medium rare then the brown edge on the outside. The recipe is here which includes grill temps.

  9. #9


    Dave Martell's Avatar
    Join Date
    Feb 2011
    Location
    Homeless, PA
    Posts
    9,442
    Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much.

  10. #10
    Senior Member
    Join Date
    Mar 2011
    Posts
    542
    Quote Originally Posted by Dave Martell View Post
    Looks like you need to torch the inside some. I'll take mine with some brown ring all the way through thank you very much.


    Get behind me Satan!

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts