Text 13127, 122 rader
Skriven 2008-09-01 10:57:18 av Michael Loo (1:18/200.0)
  Kommentar till text 12898 av Ruth Haffly (1:396/45.28)
Ärende: beefy habits 860
========================
 RH> OtOH, I'd rather not have my meat rare enough to growl back at me. I
 RH> usually ask for a civilised "medium". (G)  Beats the "well" I was
 RH> brought up with.
 
Not growl, but a comforting moo now and again would be nice.

 ML> SHUTUP, YOU! YOU ALL JUMP ON THE TINIEST THING I SAY AND
 ML> BLOW IT ALL OUT OF PROPORTION. LAY OFF, WILLYA? CHEEZE.
 RH> Lay off the caffiene, OK? (G)

It was chocolate. Lindt 70%. A whole bar, 100g. 

 ML> temperature and pulse rate. I've gone days without any as I type,
 ML> and my pulse is - as I said - back down into the 50s. I think a
 ML> couple beers tonight will push it back up over 60, but then the
 ML> antihypertensives would be sort of contraindicated anyhow.
 RH> I've never tried that theory.

All the docs say - fainting spells or a pulse below 60, stop
the medication immediately. Once I thought I'd be okay, as it
was 95 degrees and I was working up a giant sweat, but after
a nice cooling beer my pulse went down to an amazing 30 ...
called the nurse who chewed me out royally. Gave me the choice
of giving up beer or the drug. Heh.

   My bp problems are, in part, due to
 RH> some of the meds I take for other issues so I just have to deal with
 RH> it. Keeping the asthma in line is my biggest priority.

Which at least traditionally meant increasing your adrenaline
levels. 

 RH> The taste of the meat is important; most of the time I don't bother
 RH> analysing the fat & smoke factors unless thery are overly there or
 RH> not. Sauce will add a different dimension of flavor to the meat,
 RH> sometimes adding needed moisture.  In those cases, the meat was cooked
 RH> too dry for my tastes.
 
Yep. When there's needed moisture, there's also needed skill for
the pitmaster. It's true, I've had some dry and disappointing Q
over the years; but in these situations, usually the sauce isn't
any good either.

 ML> most of my gourmet friends, who I find to be overfond of sauces,
 ML> gravies, and fussy frou-frou accompaniments.
 RH> Potato salad, cole slaw and fried okra my favorite "go withs" for good
 RH> bbq.  Anything else is excessive, except maybe some pickles.

Fried okra I agree with. I know of no other case in which the
honored technique produces such a miraculous transformation.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: About Barbequing Roasts
 Categories: Info, Bbq, Beef
      Yield: 1 text file
 
 
  Subject: WHAT DID I DO WRONG?
  
  JC> This past Friday I made my first attempt in many years to
  barbecue JC> a rump roast. JC> I placed it on the spit over medium
  coals, using a meat JC> thermometer.  It roasted for about 2 hours
  before reaching the JC> medium setting, at which time I removed it
  from the grill ... JC> When the meat was sliced the center was a nice
  medium pink. JC> The meat was tough as a piece of shoe leather.  What
  could I have JC> done wrong, or was it just a case of a bad piece of
  meat to begin JC> with?
  
  From:    Kathy Pitts
  
  Tough to tell long-distance, Jean, but I'd say the problem was too
  hot a fire.  Rump isn't the tenderest meat in the world to begin
  with, and if you subject it to too much heat too fast, the connective
  tissues are going to tighten up, forcing the moisture out, and
  resulting in a dry, tough hunk of cow.
  
  Next time, try roasting the meat in an pan, rather than the
  rotisserie, building your fire by making SMALL mounds of coals on
  either side of the roast (no heat directly below).  If you like, you
  can place the roast directly on the grids of your grill, placing the
  pan in the center of the firebox to act as a buffer for the coals.
  
  Place a cover over the roast (if your grill doesn't have a cover, you
  can improvise one with some heavy wire and heavy-duty aluminum foil.)
  The heat from the coals should only result in an interior cooking
  temperature of 250-300 degrees.  If it goes down further, don't
  panic. Anything above 200 will cook the meat eventually, and the
  slower the better in this case.
  
  You also might try using a more acid marinade (wine, beer, lemon or
  lime juice in the marinade).  The acid will tenderize the meat
  somewhat (don't expect miracles, though).
  
  Good luck, and let us all know how the next one turns out.
  
  Kathy in Bryan, TX
  
  From:    Dave Sacerdote
  
  I've found the most common cause of a tough roast isn't the cut of
  meat or how you cook it, it's how you SLICE it.
  
  When you carve, make sure you're cutting across the grain of the
  meat. With a tied roast, this usually means that you have to change
  the angle of your cuts as you go along.
  
  As for the dryness:  I like to slightly undercook a roast when I do
  it on the grill's rotisserie.  The meat continues to cook for a few
  minutes after coming off the heat, as you know.  Letting the roast
  rest for that time, like you did, usually gives it enough time to
  "finish off" without drying too much.  Remember that when you're
  rotisserie cooking, the fat side of the roast doesn't baste the meat
  nearly as much as a standing roast where the fat side stays on top
  throughout the whole time.
 
MMMMM

___ Blue Wave/386 v2.30

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