What's for Dinner?

[HOF44]

Dinner tonight. View attachment IMG_0184.jpeg

 

[Boone]

If anyone ever has an issue where the site is inserting a link instead of the photo - it is a photo size issue. There are pretty generous size limits for photos, but if it's 4000 x 3000 pixels or something like that, it won't insert it in the page. That's a good looking roast Bob!

 

[RedWolf]

Dinner tonight. View attachment 9008

How did it turn out?

 

[The Rook]

I thought this was on target.

The Rook

 

[Boone]

Sometimes you just need something simple, call it comfort food or whatever.

Unfortunately, I was out of hemp milk and dodo bird feathers.

So I did a spaghetti casserole. Basically, ground beef, onion, garlic, mushrooms, tomato sauce, diced tomatoes, basil, oregano, and spaghetti... with mozzarella and parmesan cheese.

Combined into a dutch oven and baked until a big cheesy mess.

 

[HOF44]

How did it turn out?

You were correct. Not the optimum way to cook this cut. It was ok. Picanha is vastly superior as a roast. Strip needs to be steaks.

 

[Boone]

I have done the exact same thing Bob. You'd think that a roast made up of NY Strip would be insane. But it's just a different beast. Funny how every cut and the best way to prepare it is so different. Good on you for experimenting taking a risk.

 

[Mark The Homer]

That's been my experience as well, with strips. Hit and miss.

 

[RedWolf]

You were correct. Not the optimum way to cook this cut. It was ok. Picanha is vastly superior as a roast. Strip needs to be steaks.

You can smoke/grill a large cut of NY and then cut it into steaks at MR or Med. That's very good.

This is how we learn by experimenting.

 

[Mark The Homer]

This was Sunday's cook before the game

Nicely marbled tri tip - trimmed and lightly dry brined a day beforehand



Stuck in freezer for an hour. Seasoned with a salt-free rub. Seared in cast iron skillet. Placed in oven at 180 F, then 220 F



Cooked to 128 F, then rested up to 133 F, then rested some more down to 130 F. This photo is for Skinsfan1311



First slice - note the lack of juice spillage



Sliced against the grain




How about some fresh chimichurri with that?



Supper time

 

[Boone]

Yum

 

[skinsmarydu]

All that asparagus is gonna make you horny and have smelly pee for a while. Have fun with that. 👍
Absolutely gorgeous, perfect.

 

[Skinsfan1311]

This was Sunday's cook before the game

Nicely marbled tri tip - trimmed and lightly dry brined a day beforehand

View attachment 9137

Stuck in freezer for an hour. Seasoned with a salt-free rub. Seared in cast iron skillet. Placed in oven at 180 F, then 220 F

View attachment 9138

Cooked to 128 F, then rested up to 133 F, then rested some more down to 130 F. This photo is for Skinsfan1311

View attachment 9139

First slice - note the lack of juice spillage

View attachment 9140

Sliced against the grain


View attachment 9141

How about some fresh chimichurri with that?

View attachment 9142

Supper time

View attachment 9144

Gotta cook to temp!
Love it!
I've only grilled tri-tips, never tried one in the oven.
I gotta ask. Why stick it in the freezer? To promote even cooking, or overcooking, or both?

 

[Mark The Homer]

You've got a keen eye. It's a trick I learned from the thermoworks site. The meat won't freeze, but it will get very cold. Get the meat at the surface and the meat just below the surface as cold as possible. Then sear it. Then cook it low and slow to temp. This will minimize the grey band that one often sees when slicing, and promotes edge-to edge pink.

 

[Skinsfan1311]

You've got a keen eye. It's a trick I learned from the thermoworks site. The meat won't freeze, but it will get very cold. Get the meat at the surface and the meat just below the surface as cold as possible. Then sear it. Then cook it low and slow to temp. This will minimize the grey band that one often sees when slicing, and promote edge-to edge pink.

Hmmmm.......think that would work on ribeye roasts too?
My current method is to cut off the bones, truss it into a cylinder shape, roast at 170° until it hits 125°, rest under foil for at least 30 minutes, crank up the oven as hot as it'll get and blast it until it's nicely seared..about 5-10 minutes. Edge-to-edge pink every time.

 

[Mark The Homer]

Actually, the example in the thermoworks post WAS a ribeye roast! Haha .

Roast at 170! That is great. Seems I rarely have the time for such a long cook, but that is a great method at a super low temp. Yes, I like that. Considering your low cooker temp, pulled at 125, a 30 min rest would allow it to peak at roughly 130 I would think. And maybe just begin to come down? Then the oven sear would be awesome. I've done that before and it's worked very nicely - oven at like 500 F.

But there's something else going on that I'm trying to get to the bottom of. And that is the resting thing. There is a controversy re resting. Is resting good? Or is resting stupid? All the great chefs say resting is important. But the new age thinking is that resting is stupid, because the percentage of juice that might leak out is minimal relative to what would come out if you sliced right into it. There are a lot of videos discussing this. I'm not convinced.

 

[Skinsfan1311]

Actually, the example in the thermoworks post WAS a ribeye roast! Haha .

Roast at 170! That is great. Seems I rarely have the time for such a long cook, but that is a great method at a super low temp. Yes, I like that. Considering your low cooker temp, pulled at 125, a 30 min rest would allow it to peak at roughly 130 I would think. And maybe just begin to come down? Then the oven sear would be awesome. I've done that before and it's worked very nicely - oven at like 500 F.

But there's something else going on that I'm trying to get to the bottom of. And that is the resting thing. There is a controversy re resting. Is resting good? Or is resting stupid? All the great chefs say resting is important. But the new age thinking is that resting is stupid, because the percentage of juice that might leak out is minimal relative to what would come out if you sliced right into it. There are a lot of videos discussing this. I'm not convinced.

I'm old school and believe in resting large cuts, (I don't bother resting steaks, chops, chicken...they get enough rest as we slap the sides on our plares.
The beauty of slow roast, resting, blast is that you can let a tented roast rest for up to 1 1/2 hrs...which is plenty of time to fix most sides. I slice immediately after searing, because it's already rested and a quick sear doesn't really raise the internal temp.
Another reason for this method, as opposed to smoking them, is because it makes the house smell so damn good!

 

[RedWolf]

In the restaurants I used to blast the prime rib at 500 degrees in a convection oven for about 20 or 30 minutes. Then we would move it to a traditional oven around 250 and slow roast it the rest of the way. Then we would pull it out and let it sit. That's very old school but that's a great method. Old school but it works every time.

Resting for large cuts of beef, whole birds etc is critical. But I'm old school and was trained in Germany and France. They have recipes older than our nation. But what the hell do they know? Lol

 

[RedWolf]

Mark The Homer
A classic Bearnaise would rock that tri tip with asparagus! Looks great man!

We used to clarify 30# of butter every night just for Hollandaise and Bearnaise. Lol

 

[Boone]

Actually, the example in the thermoworks post WAS a ribeye roast! Haha .

Roast at 170! That is great. Seems I rarely have the time for such a long cook, but that is a great method at a super low temp. Yes, I like that. Considering your low cooker temp, pulled at 125, a 30 min rest would allow it to peak at roughly 130 I would think. And maybe just begin to come down? Then the oven sear would be awesome. I've done that before and it's worked very nicely - oven at like 500 F.

But there's something else going on that I'm trying to get to the bottom of. And that is the resting thing. There is a controversy re resting. Is resting good? Or is resting stupid? All the great chefs say resting is important. But the new age thinking is that resting is stupid, because the percentage of juice that might leak out is minimal relative to what would come out if you sliced right into it. There are a lot of videos discussing this. I'm not convinced.

I think there are a lot of cooking 'laws' that maybe don't hold up to close inspection but they are such hard and fast beliefs it is difficult to change people's minds on. Cooking brisket hot and fast is one of those. Now - I personally have found that my briskets don't come out as juicy and tender when I DO hot and fast, but I know people that do it a lot who do fantastic brisket this way. But most 'purists' would never do hot and fast.

Personally, just based on my 'experience', when I don't rest large cuts of meat for at least an hour, they seem to spill a ton of liquid as compared to after a decent rest. I do think you have to define 'rest'. For me that means wrapping (if not already wrapped), putting in some kind of insulated container (cooler, resting box, something like that), and going at least an hour (sometimes 2-3 hours depending on what it is). I don't know that I think resting meat for 10 or 20 minutes makes a big difference.

But again, there are probably a lot of sacred 'rules' of cooking that aren't based on science or data and are just 'accepted' as fact.