Text 7544, 96 rader
Skriven 2013-12-05 19:34:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Thighs
==============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Some day I'm going to try a crown roast, maybe of pork (more
 RH> affordable) but possibly lamb. But I'll use the regular oven, not
 RH> the microwave.

 DD> When nukers were fairly new a lot of effort went into trying to make
 DD> them perform as a "real" oven. It was mostly a failure. I do note that
 DD> I can nuke up one the pot pies that I have been talking about and the
 DD> top crust will brown nicely. But, other than that ..........

 RH> I tried a small ham in my first microwave, top burned before the inside
 RH> was heated. Other than an occaisional meat loaf, I've not done meats in
 RH> the microwave since. I'll use it for cooking vegetables, reheating
 RH> leftovers & soups, heating water for tea (if I'm not using the Keurig),
 RH> melting butter and other such like but not for cooking a roast of any
 RH> sort.

I got a Hamilton Beach Flex Brew for my best friend Dennis - he makes his
coffee one cup at a time. The Hamilton Beach uses K-Cups or loose coffee and
will do regular mugs or tall insulated glasses. Ought to set him right up.

The only solid meat I have ever done successfully in the microwave was a rump
roast that I had cooked on the Farberware ferris wheel ... and the outside was
done to a turn but the inside was at about 55o. So, I put it on a platter and
into the nuker for a minute, then rest for three minutes, and repeat until I
had the core up to about 115o. Mostly, even though it worked it was a PITA.
But, I was cooking the meat for a house party and I had to do something.
Sometimes you have to get clever.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rotisserie Beef Roast
 Categories: Beef, Marinades, Rubs, Chilies, Citrus
      Yield: 10 servings

      4 lb Beef rump roast

MMMMM-------------------------MARINADE-------------------------------
      2 tb Honey
      2 tb Soy sauce
    1/2 tb Tabasco sauce
    1/4 c  Lime juice
      1 ts Ground cumin
      2 tb Oyster sauce; opt

MMMMM---------------------------RUB---------------------------------
      6    Parts chilli powder (I use
           - Baron's Dark)
      6    Parts paprika (sweet)
      3    Parts ground coriander
      3    Parts garlic granules
      3    Parts onion granules
      3    Parts salt
      2    Parts ground cumin
      1    Part cayenne pepper
      1    Part crushed red pepper
      1    Part black pepper
      1    Part dried leaf oregano
 
  Combine all ingredients thoroughly and store in an
  airtight jar or container.

  Pierce beef roast numerous times with a fork. Combine
  marinade ingredients in shallow container or resealable
  freezer bag, reserving 2 tbsp of the marinade for basting
  roast while barbecuing.

  Marinate roast 12-24 hours in refrigerator. Discard used
  marinade.

  Remove roast from marinade bag and use rub to make a
  paste crust. This will be mess so wear gloves if you
  wish. Don't get any on your shirt as it will stain.

  Preheat grill to medium heat.

  Insert meat thermometer into center of beef roast.

  Cook on rotisserie over drip pan in closed grill over

  INDIRECT HEAT for about 1 1/2 hours (rare = internal
  temperature of 120oF/49oC or medium = internal temperature
  of 140oF/60oC).

  Pass unused marinade as a sauce at table.

  Uncle Dirty Dave's Kitchen

MMMMM

... A superstition is a premature explanation that overstays its time.
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