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re: Need some help w/ roast, rice, & gravy...
Posted on 7/26/10 at 1:48 am to tims0912367
Posted on 7/26/10 at 1:48 am to tims0912367
What cut of roast did you use and what temp did you use for cooking it?
1
Posted on 7/26/10 at 6:42 am to tims0912367
quote:
2 hrs
That's not slow cooking brotha.
I think there's a chance it's the operator, but it could be the meat...
Posted on 7/26/10 at 9:23 am to Gris Gris
quote:
What cut of roast did you use and what temp did you use for cooking it?
Bottom round and 350F, I believe. I'm gonna try 325F and make sure it comes out at no more than 135F internal next time. This is for cooking in the oven in a cast iron skillet with no lid.
Posted on 7/26/10 at 9:56 am to tims0912367
Why would you cook a roast for rice and gravy with no lid? Cooking it covered is key and you shouldn't cook it any higher than 300, for AT LEAST 30 minutes a pound. Cooking it with no lid and at 350 is why is was dry.
Posted on 7/26/10 at 10:00 am to Gris Gris
quote:I see a need for Pot Roast 101 class here.
Gris Gris
Posted on 7/26/10 at 10:09 am to OTIS2
Well, Otis2, I think you may be right. Cooking that cut, uncovered at 350 must have been like leather.
Posted on 7/26/10 at 10:17 am to OTIS2
I've been wanting to say this, and this seems like the perfect occasion..."Wow, just Wow"
Not only leather,,,, but, leather jerkey...
Not only leather,,,, but, leather jerkey...
This post was edited on 7/26/10 at 10:19 am
Posted on 7/26/10 at 10:22 am to Bushwackers
quote:
Any suggestions
sgr (short grain rice)
Posted on 7/26/10 at 10:59 am to Count Chocula
quote:Is for sushi.
sgr (short grain rice)
Posted on 7/26/10 at 11:01 am to OTIS2
No rice will be needed for the roast cooked, uncovered at 350.
Posted on 7/26/10 at 11:04 am to Gris Gris
quote:
No rice will be needed for the roast cooked, uncovered at 350.
Correct. Just go ahead and feed it to the dog.
Posted on 7/26/10 at 11:05 am to Gris Gris
quote:many strong toothpicks, and a chainsaw slicer..
No rice will be needed for the roast cooked, uncovered at 350.
Posted on 7/26/10 at 11:30 am to Gris Gris
quote:
No rice will be needed for the roast cooked, uncovered at 350.
meaning no gravy right?
Short grain is good all by itself. Sticky and gummy mmmmmmmmmm.This post was edited on 7/26/10 at 11:31 am
Posted on 7/26/10 at 11:33 am to Count Chocula
quote:even if he started out with gravy, by the time he pulled that out of the oven uncovered, GRAVY BE GONE!!
meaning no gravy right?
Posted on 7/26/10 at 11:44 am to Count Chocula
quote:
meaning no gravy right? Short grain is good all by itself. Sticky and gummy mmmmmmmmmm.
I like both sticky and long grain, depending on my mood, Count. I'm not much on rice by itself other than jasmine or something like it. I like a little something with the rice, whether it's herbs, wine in the water or a little butter, like I ate when I was a child.
I will support your short grain mission to a great extent. However, short grain rice will not save a meal of dried out roast.
This post was edited on 7/26/10 at 11:45 am
Posted on 7/26/10 at 12:13 pm to Gris Gris
quote:
I will support your short grain mission to a great extent.
You are my only supporter! All the others do not understand the need for my short grain mission, nor the infusion of Smuckers grape jelley into a peanut butter sammich.
It pleases me that you have such great taste and are on my side... Count
Posted on 7/26/10 at 12:13 pm to Gris Gris
quote:
However, short grain rice will not save a meal of dried out roast
if you can pull that off, I would convert.
I have never bought short grain rice in my life
Posted on 7/26/10 at 12:20 pm to Count Chocula
quote:I grew up on short grain as well. My grandmothers were from Church Point and Ville Platte and that's all they cooked.
Short grain is good all by itself. Sticky and gummy mmmmmmmmmm.
Posted on 7/26/10 at 12:21 pm to Count Chocula
quote:
You are my only supporter!
Don't get all excited, now. I said I would support you to a "great extent". I didn't say I was 100% going to the dark side. However, I do like short grain rice.
I must have missed the Smucker's grape jelly arguments. As a child, I didn't know there was a jelly flavor other than grape for pb&j's, but it was always Welch's for me.
Posted on 7/26/10 at 12:26 pm to coloradoBengal
quote:
I grew up on short grain as well. My grandmothers were from Church Point and Ville Platte and that's all they cooked.
See, another believer. I grew up in Abbeville. We had Mahatma's. We always ate short grain. Don't know the rhyme or reason for it, we just did. Most on the Board have never even tried it, therefore, my mission
Gris Gris, the thing about the PB&J is not about the jelley brand, it all started cause I could not get the word "infusion" out my brain. Crawfish infused this, seasoning infusion that, blah, blah, blah
This post was edited on 7/26/10 at 12:27 pm
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