Next question is when is dinner.....

Thanks for the pointers Lisa, I too learned a few new tricks, which means you CAN teach an old dog new tricks

Barbecue sauce is a minefield. To make a good barbecue sauce, you pretty much have to load up on sugar. Most barbecue sauces are also full of MSG, gluten, and other crap.

I'm on a long-term quest to create a good low- or no-carb, vinegar-free, no-tomato barbecue sauce. I swear I did it once or twice, but I didn't write it down. You need something good and sour, but you also need something thick and sticky. I think the solution would involve lots of stock, maybe some fermented juice, and maybe some fish sauce. We've made some good ones with blueberry juice concentrate, but that's too much sugar for me now.

So sorry guys ... I forgot to come back and report.

Well to start out, I left it in fridge 2 days unwrapped, then out on counter 1 hour before cooking. I rubbed salt & pepper on good. I seared it in pan on stove. The outside came out LOVELY!

I then put thermometer in ... and put in pan in oven. 325

I also checked times, as noted here ... 30-45 minutes tops.

When I checked it at 30 minutes, thermometer hadn't moved at all. Hmmm??

So I waited another 5 minutes... still nothing. Waited another 5 minutes, and was beginning to worry it would get overdone .. still no reading on thermometer.

Hmmmm?? This was new meat thermometer.

Husband and I like well done, but I decided to do almost well, medium to well, and let it set for 15 minutes and cook a bit more outside of oven.

WELL .. after all this time, thermometer wasn't even registering. Jim took it out and ran it under cold water, after it cooled off, he ran it under hot water, it registered for the water! UGH!

I put it back in, it still registered nothing, then went up to rare. This was after at least 45 minutes. I wasn't sure what to do, so after another 5 minutes, and the stupid thermometer saying rare, I took it out and let it sit.


After 15 minutes, I sliced it and it was rare. Jim nearly got sick. He HATES red meat, or any blood. I don't either actually, but I was dying to know how tender it was at that stage, so I took a small bite. WOW! Tender you bet!

But alas, I couldn't get past the redness or blood, so I had no other choice, but to slice it and cook it in the pan. I KNOW I KNOW! Horrible ! But Jim wouldn't eat it at that stage, and the rest of the meal was waiting.

After all was said and done, it wasn't BAD, it tasted delicious .. and Lisa, that Au Jus was out of this world! I dipped every single piece I ate, in that.



Some parts were tough, and a bit hard to chew ... so I was disappointed in that. I guess for us well done lovers, we'll have to stick with pot roast from now on.

I felt bad I had paid $20.00 for it .. but live and learn.

I WAS a good girl though, ate only meat and green beans with butter, and LOTS of Au Jus! Jim had potatoes and bread, and I wasn't even tempted.

So that's my story and I'm stickin to it.

I was starting to worry that the roast had cooked you.


Ah - but that was just for my guess that the roast was 4 pounds or under. You never corrected me, so I assumed that weight was correct. Was it?


Was this a thermometer that registered actual degrees, or just 'rare, medium, well done' etc. like a grill thermometer?


Sadly, it's the only way a DRY-roasted meat can be tender. There's not much collegen in a good roast, remember, so if you cook it past medium-rare the protein strands will curl up like a hedgehog, and be just as tough to eat. Yep, if you don't like rare, you'll need to stick to the cheaper cuts you can braise in liquid for hours. It will be well done, yet still tender.


When I order beef at a restaurant, I tell 'em to bring it still mooing.


I'm so glad that worked out! And now you can make it for anything - even, heaven forfend - well-done pork chops.

Have a great T-Day!

Lisa

Tough breaks huh? Loving cheap meat, now that's the good life...