ckkphoto
11-24-2003, 07:45 AM
My wife had a roast thawed out early in the week and she didn't want to deal with it so it sat...and sat...
Finally I said we have to cook that or it will go bad. She didn't want to Q it (doesn't like Q) and we still had leftover roast with potatoes and carrots. So it sat.. and sat...(guess we'll call it refridgerator aged)
Finally I opened it up and fortunately it hadn't gone bad. Not wanting to take any chances I carefully washed the meat, then put it in straight Doctor Pepper with vinegar and salt (other spices added). I also injected the meat with the same, knowing that the high osmolarity and acidity of the solute (aka brine) would arrest the further growth of any ooby goobies in the meat. Let it sit in brine for about 30 hrs.
Yesterday I took it out and smoked it LOW and slow for about four hours and pulled it when the Temp hit 170. (well done, cause thats the way our guests like it). Served after having it in foil till the temp dropped to 140. MOST TENDER WELL DONE I HAVE EVER EATEN.
And the bark was to die for. Only thing is, next time I am going to make the roast medium rare. I really like medium rare roast and prime rib. I want to see what I can do with injecting the seasoning deep in the meat and then cooking to perfection. Dinner anyone?
Finally I said we have to cook that or it will go bad. She didn't want to Q it (doesn't like Q) and we still had leftover roast with potatoes and carrots. So it sat.. and sat...(guess we'll call it refridgerator aged)
Finally I opened it up and fortunately it hadn't gone bad. Not wanting to take any chances I carefully washed the meat, then put it in straight Doctor Pepper with vinegar and salt (other spices added). I also injected the meat with the same, knowing that the high osmolarity and acidity of the solute (aka brine) would arrest the further growth of any ooby goobies in the meat. Let it sit in brine for about 30 hrs.
Yesterday I took it out and smoked it LOW and slow for about four hours and pulled it when the Temp hit 170. (well done, cause thats the way our guests like it). Served after having it in foil till the temp dropped to 140. MOST TENDER WELL DONE I HAVE EVER EATEN.
And the bark was to die for. Only thing is, next time I am going to make the roast medium rare. I really like medium rare roast and prime rib. I want to see what I can do with injecting the seasoning deep in the meat and then cooking to perfection. Dinner anyone?