Fellow homemade roast-beef makers?

[edgeprod]

Tonight's creation came out awesome, but I'm getting tired of using the same spices. I'm afraid to use an entire roast on trying out something new -- what do you guys use for spices? I want to try something that someone's tested before, haha.

This is getting sliced up thin and put on sandwiches, nom nom nom.

[facialfreak]

2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoon coarse ground coffee
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

Use this as a dry rub at least 24 hours before cooking .... 30 minutes every 2 pounds at 350'F -- or until internal temp of 140'F is reached.

[thumbuilderic]

I usually go for the Chicago steak seasoning!

[L-Pink]

Damn that looks good …….

[RebelR]

I use a mixture of salt, pepper, onion powder, garlic powder, a bit of paprika, thyme, and coffee grounds (that I put in a spice grinder and turn into a powder). It develops a nice deep mahogany bark. When I'm lazy I use a Montreal style spice that I make with the first 5 ingredients but add corriander and dill seed.

[edgeprod]

Originally Posted by facialfreak

Use this as a dry rub at least 24 hours before cooking .... 30 minutes every 2 pounds at 350'F -- or until internal temp of 140'F is reached.

That's pretty close to what I use normally. As far as cooking it, though, I do 20 minutes @ 500F, then finish it at 300F until it's 120F-125F internally.

Originally Posted by mastersmodeling

I usually go for the Chicago steak seasoning!

I've tried it in the past with decent results. I'm just looking for something new. Maybe garlic-based or ghost-pepper based or something.

Originally Posted by L-Pink

Damn that looks good ??.

It's delicious, and very easy to make. I hate not knowing what's in the food I'm eating, and this is a really good way to control it. Locally-sourced grass-fed beef that you roast in your own oven is pretty reassuring.

Originally Posted by RebelR

I use a mixture of salt, pepper, onion powder, garlic powder, a bit of paprika, thyme, and coffee grounds (that I put in a spice grinder and turn into a powder). It develops a nice deep mahogany bark. When I'm lazy I use a Montreal style spice that I make with the first 5 ingredients but add corriander and dill seed.

Definitely used that recipe, and enjoyed it. I've done the corriander and dill as well to doctor up some Emeral's Steak Seasoning.

[LightscapeMedia]

Nothing's better than home-made horseradish sauce using freshly grated horseradish root to go with it.

[bronco67]

If you need a good source of roast beef, look up Lyndsey Lohan's skirt. Just snatch up whatever might be hanging.

That pic of the rare roast beef is making me hungry.

[edgeprod]

Originally Posted by LightscapeMedia

Nothing's better than home-made horseradish sauce using freshly grated horseradish root to go with it.

That's what I often dip it in when I'm sitting by the pool. Good call! I'll have to try it on the sandwich next time, I keep forgetting. I save the juices for dipping, but the combination of the au jus and the homemade horseradish may be pretty awesome.

Originally Posted by bronco67

If you need a good source of roast beef, look up Lyndsey Lohan's skirt. Just snatch up whatever might be hanging.

That pic of the rare roast beef is making me hungry.

I'd definitely have to sample that roast beef, too.

[LightscapeMedia]

I recently found the perfect way to cook it too.. What I do is:

1. Coat the roast generously in soft, but not melted butter (like 1/8th of an inch thick worth over every square inch)

2. Sprinkle with coarse kosher salt and cracked pepper on all sides

3. Alternate the length of the roast with sliced onion and rosemary sprigs. All resting on the top.

4. Insert thermometer. (Not a rectal one for God's sake!)

5. Place on a baking sheet and surround it with chopped red potatoes and unpeeled garlic cloves. Don't peal them.. just break them away from the bulb and place them on the sheet. When the butter melts, it will coat them so they roast.

Here's the key!

5. Turn the oven all the way up to 500. And cook for exactly 20 minutes. Don't open the door.

6. At exactly the 20 minute mark, turn the oven all the way down to the lowest setting (mine is 200 I think) - Again, DON"T open the door. (use the light instead)

7. Leave it till it hits 5 degrees below your doneness temperature preference.

8. Remove and let rest. Comes out perfect every time. Seared crust and perfect juicy inside!


NOW.. those garlic cloves.. They'll just slide out of their casings and you can use them as a spread.. I usually just mash them on the meat as I eat it. OR they taste fucking awesome whole.. just by themselves.

[potter]

Originally Posted by LightscapeMedia

5. Turn the oven all the way up to 500. And cook for exactly 20 minutes. Don't open the door.

6. At exactly the 20 minute mark, turn the oven all the way down to the lowest setting (mine is 200 I think) - Again, DON"T open the door. (use the light instead)

7. Leave it till it hits 5 degrees below your doneness temperature preference.

My favorite way to do it as well.

[edgeprod]

Originally Posted by LightscapeMedia

I recently found the perfect way to cook it too.. What I do is:

1. Coat the roast generously in soft, but not melted butter (like 1/8th of an inch thick worth over every square inch)

2. Sprinkle with coarse kosher salt and cracked pepper on all sides

3. Alternate the length of the roast with sliced onion and rosemary sprigs. All resting on the top.

4. Insert thermometer. (Not a rectal one for God's sake!)

5. Place on a baking sheet and surround it with chopped red potatoes and unpeeled garlic cloves. Don't peal them.. just break them away from the bulb and place them on the sheet. When the butter melts, it will coat them so they roast.

Here's the key!

5. Turn the oven all the way up to 500. And cook for exactly 20 minutes. Don't open the door.

6. At exactly the 20 minute mark, turn the oven all the way down to the lowest setting (mine is 200 I think) - Again, DON"T open the door. (use the light instead)

7. Leave it till it hits 5 degrees below your doneness temperature preference.

8. Remove and let rest. Comes out perfect every time. Seared crust and perfect juicy inside!


NOW.. those garlic cloves.. They'll just slide out of their casings and you can use them as a spread.. I usually just mash them on the meat as I eat it. OR they taste fucking awesome whole.. just by themselves.

Sounds awesome. I do a lot of that -- for the 'remove and let rest' part, I put foil over it for 20 minutes, then I slice it thin.

[AsianDivaGirlsWebDude]

Teriyaki sauce with roasted sesame seeds...





ADG

[facialfreak]

Is she ^^^^ eating a broiled vagina??????

[edgeprod]

Originally Posted by AsianDivaGirlsWebDude

Teriyaki sauce with roasted sesame seeds...





ADG

Oh shit. That sounds good as fuck. Would I do that BEFORE I roast it, or AFTER?

[WetandPuffy]

Damm I am hungry now and I am going to to after try these recipes out. I love beef but never seem to cook it right

[yuu.design]

yummy yummy!

[PR_Glen]

i switch it up with fresh herbs every now and then but i don't get all that creative with it because the beef flavour is what I enjoy the most.

Anyone else cook the roast on the rack itself? I've been doing this for a few years now and it always comes out perfect this way.

[Grapesoda]

Originally Posted by edgeprod

Sounds awesome. I do a lot of that -- for the 'remove and let rest' part, I put foil over it for 20 minutes, then I slice it thin.

try injection as well.... maybe wine or some fruit juice, or just flavored beef stock

[DamianJ]

Absolutely nothing at all. I want to just taste beef.

But, I make a cracking gravy to have with it from the juices in the pan, some fresh beef stock and red wine. And obviously, as is the way here, serve with yorkshire puds, roast spuds and a selection of veg from the garden.

[_Richard_]

Originally Posted by DamianJ

Absolutely nothing at all. I want to just taste beef.

[edgeprod]

Originally Posted by PR_Glen

Anyone else cook the roast on the rack itself? I've been doing this for a few years now and it always comes out perfect this way.

I put a baking rack inside of a pan to elevate the meat.

[Mutt]

Cavemen - too rare for me

I like beef brisket from Jewish deli's, don't have any near me tho.

[sperbonzo]

Originally Posted by facialfreak

2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoon coarse ground coffee
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

Use this as a dry rub at least 24 hours before cooking .... 30 minutes every 2 pounds at 350'F -- or until internal temp of 140'F is reached.

Good recipe for the rub, but I put it at 450 until the internal temp is about 75, then lower it to 350 until the internal temp is 112. Then I take it out and let it rest for about 15 minutes. (During which time the internal temp rises to about 120-125 and the juices are re-absorbed.)

Also, I let it sit out until it comes almost to room temp prior to cooking.



.

[edgeprod]

Originally Posted by Mutt

Cavemen - too rare for me

I like beef brisket from Jewish deli's, don't have any near me tho.

You would have hated the ribeye steak I had last night, then. I put it on the sear (infrared) grill for 10 seconds per side. Lightly cooked on the outside, red-raw on the inside. Love it that way. It takes longer for my wife to go get me a beer than it does to finish my steak.

[sperbonzo]

Originally Posted by edgeprod

You would have hated the ribeye steak I had last night, then. I put it on the sear (infrared) grill for 10 seconds per side. Lightly cooked on the outside, red-raw on the inside. Love it that way. It takes longer for my wife to go get me a beer than it does to finish my steak.

My kind of guy!






.

[edgeprod]

Originally Posted by sperbonzo

My kind of guy!

A fellow taste-lover, eh? I just think cooking the meat robs it of SO MUCH flavor. My steaks never bleed, are always delicious, and I often don't even need to season them. When I cook a steak for someone else, I toss on salt, pepper, and two pats of butter per side. For me, I just cook the damn thing, and it's delicious.

[Si]

Beef gives me the shits. True story.

[Seth Manson]

Originally Posted by Si

Beef gives me the shits. True story.

Sounds like you're using too much lube.

[Si]

Originally Posted by Seth Manson

Sounds like you're using too much lube.

[lagcam]

Originally Posted by DamianJ

Absolutely nothing at all. I want to just taste beef.

Same here. Play with the sauces, don't mess with the meat.

[Nickatilynx]

I agree with Damian and lagcam.

The main thing is to make sure the gravy is good.Need it for veggies and Yorkshires to taste majestic.

Here is my gravy receipe:

cook onions and garlic in frying pan until translucent
Add in beef broth and half cup of red wine...
reduce
Add rest of bottle of red wine , add bottle of brandy...
throw away the Beef and drink the gravy.....

;-)))

[mineistaken]

raw is for animals

[edgeprod]

Originally Posted by mineistaken

raw is for animals

... which humans are.

[mineistaken]

Originally Posted by edgeprod

... which humans are.

I was expecting such an answer.
Humans are capable of cooking, boiling food. Animals are not, so they eat it raw. No need (most likely not good) to eat raw for humans.

[edgeprod]

Originally Posted by mineistaken

I was expecting such an answer.
Humans are capable of cooking, boiling food. Animals are not, so they eat it raw. No need (most likely not good) to eat raw for humans.

You're prefer to denature food versus eating it raw? What studies led you to this conclusion? Many foods are better for you cooked -- tomatoes release more active compounds when cooked. Broccoli, for example is the opposite, and is better for you raw. Cooking broccoli actually lessens its benefits.

It's a puzzle that takes some thought and research to master. Until you have, blanket statements just make you look like you read something once and parrot it for the rest of your life.

[baddog]

I remember a party in Amsterdam (I think) put on by Local Billing. They had beef carpaccio . . . made me wonder why we spent so much time cooking beef when it was so delicious raw.

[PuffyCash_Megan]

I really want Roast Beef now... I generally don't put anything on mine either... Apart from a little bit of Olive oil, and occasionally rock salt but not that often.

(but for future reference, with Lamb I make slits in the meat and I place in cloves of garlic, and cover in olive oil... mmmm)

[edgeprod]

Originally Posted by baddog

I remember a party in Amsterdam (I think) put on by Local Billing. They had beef carpaccio . . . made me wonder why we spent so much time cooking beef when it was so delicious raw.

It truly is. Anything over medium rare ruins a lot of the flavor in most steaks.

Originally Posted by PuffyCash_Megan

I really want Roast Beef now... I generally don't put anything on mine either... Apart from a little bit of Olive oil, and occasionally rock salt but not that often.

(but for future reference, with Lamb I make slits in the meat and I place in cloves of garlic, and cover in olive oil... mmmm)

That sounds delicious!

[CDSmith]

One way I like to do it sometimes is to cover the roast with a good sprinkling of Montreal Steak Spice, then lay several strips of thick cut smoked peppered bacon overtop of it all. Put it in at 400-450 for about half an hour, then turn down the heat to 300-325 or so and cook it the rest of the way as you like it. No matter if you like it rare in the middle or well-done and falling apart it tastes simply succulent. Carve up what's left (if any) and let the slices soak in the juice overnight and you'll have the best leftovers you ever ate the next day.

Did that with a super lean moose roast once and it turned out to be one of the best damn roasts I have ever had. Naturally I had to try it with beef. It's different I know, probably a little too 'Canadian' for some, but it's different, which is what you asked for. :D

[Elli]

Originally Posted by LightscapeMedia

I recently found the perfect way to cook it too.. What I do is:

1. Coat the roast generously in soft, but not melted butter (like 1/8th of an inch thick worth over every square inch)

2. Sprinkle with coarse kosher salt and cracked pepper on all sides

3. Alternate the length of the roast with sliced onion and rosemary sprigs. All resting on the top.

4. Insert thermometer. (Not a rectal one for God's sake!)

5. Place on a baking sheet and surround it with chopped red potatoes and unpeeled garlic cloves. Don't peal them.. just break them away from the bulb and place them on the sheet. When the butter melts, it will coat them so they roast.

Here's the key!

5. Turn the oven all the way up to 500. And cook for exactly 20 minutes. Don't open the door.

6. At exactly the 20 minute mark, turn the oven all the way down to the lowest setting (mine is 200 I think) - Again, DON"T open the door. (use the light instead)

7. Leave it till it hits 5 degrees below your doneness temperature preference.

8. Remove and let rest. Comes out perfect every time. Seared crust and perfect juicy inside!


NOW.. those garlic cloves.. They'll just slide out of their casings and you can use them as a spread.. I usually just mash them on the meat as I eat it. OR they taste fucking awesome whole.. just by themselves.

Do you use any particular cut for this loveliness?

[sandman!]

im hungry now

[edgeprod]

Originally Posted by sandman!

im hungry now

Trade roast beef for servers?

Actually, I was thinking of moving one of them today. Hit me on Skype.

[LightscapeMedia]

Originally Posted by Elli

Do you use any particular cut for this loveliness?

Usually either a London Broil or a Tri-tip.

[LightscapeMedia]

Humans are capable of cooking, boiling food. Animals are not, so they eat it raw. No need (most likely not good) to eat raw for humans.[/QUOTE]

The only reason raw meat is bad for humans is because of its lack of freshness in modern society. From the time it's butchered to the time it's served is significant. If you killed and ate a raw chicken immediately, there would be no salmonella poisoning, for example..

[whOaKemosabe]

[edgeprod]

Originally Posted by whOaKemosabe

Not sure what this Croatian plant has to do with what we're talking about here.

[fuzebox]

I've never done a roast. This thread has inspired me

[fuzebox]

Originally Posted by edgeprod

Not sure what this Croatian plant has to do with what we're talking about here.

I'd spend more time on GFY is they banned losers like this.

https://gfy.com/search.php?do=finduser&u=304891

[edgeprod]

Originally Posted by fuzebox

I've never done a roast. This thread has inspired me

Sweet! Looking forward to pics.

Originally Posted by fuzebox

I'd spend more time on GFY is they banned losers like this.

https://gfy.com/search.php?do=finduser&u=304891

Sadly, GFY would become a wasteland without half of the idiots who fit that mold. Eric is probably right to keep them, as frustrating as it is for the rest of us.