Boast About Your Roast

I won’t say I’ve ever seen a roast, but I’ve definitely sensed “meats” in certain places.

I roasted a chicken two days ago.

Spatchcocked. Lots of salt and pepper.

Juicy meat. Crispy skin.

It was good.

Boned, skinned and big chunks of fat removed from a pork shoulder. Lay it out flat, season with bay leaves and/or rosemary, halved garlic cloves, crushed red pepper, black pepper and salt. Roll up and tie. Roast to an internal temperature of 150℉. Let stand 15 minutes, temperature will rise somewhat.

While the pork is roasting cut up the fat you removed into small dice, place in a skillet and cook SLOWLY, allowing the lard to render out and there are little crisp pieces. Strain, reserving the crisped bits. Spoon the lard into a container and refrigerate to be used for pie crusts, frying potatoes or onions, etc.

Make one recipe of Bisquick drop biscuits to which you've added an over-generous amount of freshly-cracked black pepper. Add the crisped bits, and knead briefly to combine everything. GENEROUSLY oil a rimmed baking sheet, and press out the dough to about a 1/4". Bake until golden at 400℉. Cut into squares and serve with the pork.

Sounds delicious. Boast away!

Bronzie, I made that recipe last night and the guests LOVED it

Roasts can be brutal...especially the ones with Don Rickles.

Did someone say "roast"? That's been one of my dreams! With two strapping dusky gentlemen!

I love your style r3 . You should post more of your recipes.

Bronzie - of south philadelphia is a HUGE improvement over Greg of the Back Bays

r5/r8/r9 Thanks for the pats on the back, guys. That was one of the many recipes I learned from my grandmother. She should've been a caterer, I know she would've raked in the big bucks. She understood HOW FOOD WORKS, and could make the simplest of ingredients live up to their potential. She was Abbruzzese, maybe that had something to do with it?

Growing up as a young girl in Italy, her father was kind of the big mahoff in their very small village(he owned a grocery store and a shoe factory) Back then, if you had workers it was understood that you also fed them. Having to please a lot of people by cooking well came naturally to her. Every time I make one of her dishes, I say to myself "It's good, but not QUITE as good as I remember hers."

There was only one food she would not eat and that was eels(too snake-like) But she grew up in the sort of family that if mama cooked it, you ate it. The worst terror for her was Christmas Eve when eels were a part of the multiple fishes meal. Her father, understanding the fright of his youngest daughter would say "I like YOUR eels better than MINE, so I'll buy yours." He gave her a small coin, her fears evaporated and the tears dried, and all was well. I think of that scenario every Christmas Eve, and it always tugs at my heart.

[quote]There was only one food she would not eat and that was eels(too snake-like) But she grew up in the sort of family that if mama cooked it, you ate it.

I love that attitude, roasts with the MOST

[quote] Bronzie - of south philadelphia is a HUGE improvement over Greg of the Back Bays

Oh, now you've gone and hurt my feelings. By the way, it's Back Bay. There are not numerous bays. Back Bay.

R3, that sounds like porchetta, which I just love.

R9 sounds like the idiots who call the Boston Common "the commons."

It's the Boston Common. There's only one.

R3 R10 BronzeAgeGay That recipe reads deliciously. I'm loving you right now from my heart. Name checked you like a teenager would a crush on Facebook I did.

I like a good beef roast. I prefer to use tenderloin. Rubbed with olive oil, mashed garlic (almost paste like) chopped rosemary, salt and pepper. Roast for 10 minutes at 425, drop temp to 350 for the remainder of the roasting time. Pull out when thermometer hits 120, let rest for 10 minutes, slice in 1/4 to just under 1/2 inch slices. I like to use a homemade horseradish sauce to serve with it.

The last roast I made was several years ago. It came out of the oven at 10pm, and I decided I wanted a roast beef sandwich, so I cut off a slice, which ended-up being too thick, so I attempted to slice it in half. Of course, the knife slipped, and hit my thumb right at the base of my nail, and peeled it back, down to the bone, to my knuckle. I drove myself to the ER with my arm extended up and out the window, blood dripping onto the pavement the whole way. After being stitched-up, I came home, put the offending roast outside for the raccoons/cats/wildebeests, and never had quite the same craving for roast beef again. I still have no feeling in my thumb.

[quote] I like a good beef roast. I prefer to use tenderloin. Rubbed with olive oil, mashed garlic (almost paste like) chopped rosemary, salt and pepper. Roast for 10 minutes at 425, drop temp to 350 for the remainder of the roasting time. Pull out when thermometer hits 120, let rest for 10 minutes, slice in 1/4 to just under 1/2 inch slices. I like to use a homemade horseradish sauce to serve with it.

It's best to let tenderloin rest for a full 30 minutes. It let's the juices redistribute and gives the beef a better texture.

Here's a good way to cook tenderloin.

And one more....

[quote] It let's the juices redistribute

Oh, dear.

It [bold] lets [/bold] the juices redistribute

It didn’t get much DL love on a food thread a few months ago, but I’m digging the Mississippi pot roast with pepperoncini. Perfect with mashed potatoes or rice.

Here is one of my favorite ways to cook pot roast. Feel free to change the vegetables to whatever you like. This is quite a good recipe.

leave it to cuntastic Greg to highjack a thread were Bronzie should be the focus. way to go, Greg, you're STILL a fucking selfish twat

[quote] leave it to cuntastic Greg to highjack a thread were Bronzie should be the focus. way to go, Greg, you're STILL a fucking selfish twat

Oh, I'm sorry. Bronzie, I hope you'll forgive my transgression. I'll start my own thread.

I liked when Ann Coulter showed up and got roasted. That was the best roast.

[quote] leave it to cuntastic Greg to highjack a thread [bold] were [/bold] Bronzie should be the focus. way to go, Greg, you're STILL a fucking selfish twat

And you are illiterate. Try using the word, [bold] where [/bold].

You are a pathetic and sad little person.

Greg you are obnoxious and no one cares. Stop trying to make yourself happen and take Cinesnatch with you.

Is "Greg" also "YourMillenialFriend?"

[quote]I don't eat roasts.

Fuck you, trolling meat hater.

I don't bake, so this is an honest question: won't pie crust made with that lard taste like pork, r3?

R31, try Google.

Oh yeah, I forgot Dataloungers were allergic to conversation. Thanks for the reminder, r32.

[quote] Greg you are obnoxious and no one cares. Stop trying to make yourself happen and take Cinesnatch with you.

Ah, not trying to make anything "happen" — whatever that means. How does one "happen?" I am just doing what everyone else does on here. Not sure who Cinesnatch is. Oh, and plenty of people care. Thanks for sharing!

[quote] Is "Greg" also "YourMillenialFriend?"

"No"

I am Greg. I am no one else.

r31 A good question. The lard might be a bit 'high' tasting, it'd vary with the animal's diet, but there's a way to find out. Cook some of the fat with some flour( equal parts, IOW a roux) until it smells like cooked piecrust( 3 to 5 minutes[don't let it go beyond a blond color], a hat tip to Chef John over @ 'Food Wishes') Taste a bit of the cooked roux after it cools. If you find it objectionable, either keep it for frying savory items or you can use it for the crust in a meat pie.

Is that fucking troll Gregg still around boring everyone to death? Jesus.

BAG, that recipe sounds good.

[quote] Is that fucking troll Gregg still around boring everyone to death? Jesus.

Yes, he is. He is ridiculous.

[quote]Stop trying to make yourself happen and take Cinesnatch with you.

R28, don't come for me. I didn't send for you.

I've actually been on my best behaviour (lately).

[quote]Stop trying to make yourself happen and take Cinesnatch with you.

greg is the food poisoning you get from a roast

[quote] greg is the food poisoning you get from a roast

Thank you. You are so creative.

Greg thinks every comment is directed at him. Blocked

[quote] Greg thinks every comment is directed at him. Blocked

So amusing. No, Greg thinks that comments that say things like, "Greg is the food poisoning you get from a roast" is directed at him.

R42 seems to think that I care about being blocked. The truth is, I could not care any less than I do. Bye!

Exactly R42. One of the reasons he was so tedious that I blocked him.

[quote] One of the reasons he was so tedious that I blocked him.

Now let's try to decipher this sentence.

Wow.

I really marvel at how so many people out here appear not to have gone beyond second grade. Actually, I have a niece in second grade who has a much better command of the English language than this goon.

If you don't want to look like an uneducated fool, pick up a grammar book or read something once in a while.

me too, his threads are only about his sorry ass, his comments are only about his cunt

[quote] me too, his threads are only about his sorry ass, his comments are only about his cunt

Huh?

roast it

Roast it

RoAsT iT

I will be making a delicious roast chicken this afternoon. The perfect early fall Sunday dinner.

r51 I'll bring some home-grown rosemary and raspberry vinegar, perhaps you can use them the next time you roast a chicken. What time's dinner?

[quote] I'll bring some home-grown rosemary and raspberry vinegar, perhaps you can use them the next time you roast a chicken. What time's dinner?

Not sure about the raspberry vinegar, but the rosemary sounds good.

Dinner was at 8:00. I used Thomas Keller's simple way of roasting chicken. Just salt, pepper, and a little freshly chopped thyme, trussed and roasted at 400 degrees. No oil, no butter, no basting. Deliciously simple.

r53 A simple, well-roasted chicken is what I think of when I see chefs on TV doing incredibly complicated or needless things to food, in order to be au courant or simply different( I call it 'tortured food') A roasted chicken can be, SHOULD be, easy, succulent, with crisped skin, well-seasoned and in everyone's repertoire. I think if you can pull off a roast chicken well, you're a pretty good cook, because it's so obvious if you've screwed it up-there's nothing to disguise your mistakes or inattentiveness.

I've been a fan of raspberry vinegar for many years, since I first had a roast chicken entree done with it. There was one brand of raspberry vinegar that was outstanding, it came in a grey stoneware bottle, ribboned and wax-sealed, product of France. Haven't been able to find it in some time. The raspberry vinegars I find these days are a tad syrup-y, and not watery thin, as is traditional.

If you're not a fan of marinating a chicken you'll be roasting, perhaps you can make a pan sauce with the drippings, and add a splash of the raspberry vinegar. It really does lift up the flavor. Bon appetit!

Dear BronzeAgeGay, that is Pommery Raspberry Vinegar. You can order it on Amazon ($14.98) or here ($9.50):

I chef once told me that when you taste something (often a sauce) and it seems to need something to give it a lift or increase its complexity, try adding a small splash of vinegar—not so much that it's perceptible. The acid is sometimes what is lacking in what you've made. Give it a try!

delicious and nutritious

Just spatchcock the chicken to make it perfect - and fast - every time. That is the most reliable route to a splendid roast chicken.

just hire an escort too

r55 Thanks Greg, that is indeed it. The bottle reminds me of the jar that the Pommery mustard comes in. Glad to know the vinegar is still on the market.

Pomm juice for your tenderizer

Roast duck with Chinese Five Spice with Fondant potatoes cooked in duck fat.

Chicken tikka masala

Anyone have a recipe for a good vegan roast?

Oh, for fuck's sake, R64. Clean and trim your vegetables. Dress them with olive oil, salt, pepper, and any other spices of your choosing. Put it all on a sheet pan and bung it in the oven at 425. Keep an eye on it. When you see the vegetables browning, about 15 minutes or more, they're done.

R65=roast with the most

Whatever u do when roasting chicken or turkey, if u put butter under the skin on the breast just make sure the butter is softened. One turkey day i was just learning to cook and saw a chef do it ,so i grabbed some butter from fridge, put it under turkey breast, it stuck out but i thought the oven will just melt it, put foil over and preceded to roast, pulled out of oven and pulled the foil off, to my horror there were two PERFECT breasts sitting on top of the turkey breasts, the butter hadnt melted before the crust on turkey set. It was so funny, i laughed my ass off. It would have been a disaster if i had people over, thankfully it was just my husband and myself.

R54, I was poking around looking at raspberry vinegars and I found this, it's not what you used to buy, is it? Pommery brand, made in Meaux.

Sorry r54, I just realized someone else already linked to it. Never mind me!

Bronzie, roast it and then boast it

Auntie Fee (RIP) has something to boast about!

BronzeAgeGay - I read your post at R3 and have an issue with 150F internal temperature. That is way to low to break down the connective tissue in a pork shoulder. We cook it to 185F and let it rest at least a half hour. It sounds high but pork shoulder can stand up to high temps. It gets meltingly tender.

Oh, a little water in the bottom of the pan helps too.

Just threw a whole chicken in the oven. Slathered it in olive oil, then put slices of butter around it. Fresh tarragon leaves, squeezed half a lemon, then put the lemon in the cavity with tarragon branches, sprinkled Mrs. Dash, fresh ground black pepper, and less than 1/4 tsp of kosher salt. It's 5 pounds. Tented aluminum foil over it. Went into oven at 350 degrees at 1:15. Figured it will be done by 3 pm. Let it cool on counter before putting it in fridge. I'll hit the gym, then slice it for dinner tonight when I get home.

five pounds of LOVE

r72 Naturally, YMMV as to oven temps and times depending on various factors. As Chef John says over at FoodWishes "That's just you cookin' '." I can see your point about being uncomfortable with my recommendations though. Pork is a lot safer at a lower temp than it used to be, and some people may prefer it cooked medium. Whatever makes you confident in your cooking and dining pleasure is the way to go.

Thanks for pointing this out.

I love chef john and his ugly mug

That Chef John guy needs to drop the affected speech patterns. Or get his throat slit. Ugh. Awful!

R77) Wow, you should see someone to get your mood stabilizers balanced. Chef John is sing-songy, but it’s not murder worthy.

I like the approach, it sounds directive without being threatening. R77 clearly is gordon ramsey

BronzeAgeGay - [quote] Pork is a lot safer at a lower temp than it used to be, and some people may prefer it cooked medium.

My point wasn't about a safe temperature. For some cuts like tenderloin, pork loin roast or chops, I cook it to 145-150F. My point was about pork shoulder and breaking down the connective tissue in the roast, which happens over 180F. It's tricky because it veers into pulled pork area over 190F and I like it sliced nicely. Just my opinion, YMMV.

I like the roast fatty and tender

Dustin, I agree with you. For chops and tenderloin, I cook pork to an internal temperature of 135 and then let it rest and it will reach 145 before service. But with tough cuts like pork shoulder, you don't want any pink. You want it to come out like a pot roast and for that, you need to break down the connective tissue and cook it a lot more. It then gets meltingly tender and will reward you with a delicious roast.

I love to buy a bone-in pork shoulder and then bone it (or have the butcher bone it) and tie the bones back on the roast. Season and brown well on all sides and when very brown, put in a Dutch oven with some rich chicken stock, white wine, bay leaves, an onion cut in half, a head of garlic cut in half, some black peppercorns (maybe ten)—cover it and slowly cook it in the oven until it's very tender. Then make a sauce out of the juices in the pan. To do this, I make a beurre manié by combining equal parts by volume of soft butter and flour and incorporating it into the liquid in the Dutch oven.

I like it when bronzie roasts the most