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The right way to do roast beef.

securespark said:
A good shoulder of pork, take the skin and fat off, dry it, salt it and roast it separately. Then rub a mix of herbs, spices and sugar and salt into the meat and leave it for as long as you dare (I do 24h) in the fridge.

There are various recipes online, but my mix for the rub is garlic powder, onion powder, smoked paprika, a smidge of chilli, oregano, cumin, salt and brown sugar.
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The standard in the BBQ world is SPG (salt pepper garlic) in various % for each, the garlic is also dry and not wet crushed. But mainly that is for brisket cooked for 5 hours with the first 3 with the aid of smoking chunks of oak usually. Chunks - not chips as they just catch fire. Low and slow is very hard to master on a live BBQ and that is why you have heard the term "pit master"
 
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MNW67 said:
OMG!

That sounds so weird!
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Is amazing - ladle it in a bit at a time whilst whisking - its only egg and milk and flour, salt and pepper almost like a ru. It can lighten the gravy colour but if that is an issue for you then pop in a few drops of gravy browning.
 
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Mottie said:
Off topic but when I cook lamb, I stab it all over and in each stab hole, I put a slice of garlic and a sprig of rosemary
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After the stabbing and before the garlic & rosemary rub in a mix of black olive tapenade and anchovy paste.

Also, for anybody doing the stabbing, best tool for that job is a Stanley knife with a brand-new degreased blade. And as well as doing a good job it gives you a lesson which chills the blood at the horrific ease with which it will sink in up to the handle with virtually no force applied.
 
Harry Bloomfield said:
Neither of us, would be able to eat that. Steak, burgers, beef - always well done here.
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It’s well known in the restaurant trade what cuts are "saved for well done".

"In an article in the April 1999 issue of The New Yorker, (a prelude to Kitchen Confidential), Bourdain wrote of the hostility "well-done" orders garner in some kitchens: "People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage," he wrote, describing a kitchen tradition called "save for well-done."

This means that with the worst steak, described by Bourdain as "tough, riddled with nerve and connective tissue," or a tad past its "best-by" date, chefs can either take a hit and toss it, or save it for "the philistine who orders his food well-done" and is unlikely "to notice the difference between food and flotsam." Bourdain could be harsh, definitely, but we're glad for this bit of advice. We'll be sticking to medium".

Read More: https://www.mashed.com/376372/the-g...meat-well-done-according-to-anthony-bourdain/
 
Mottie said:
It’s well known in the restaurant trade what cuts are "saved for well done".

"In an article in the April 1999 issue of The New Yorker, (a prelude to Kitchen Confidential), Bourdain wrote of the hostility "well-done" orders garner in some kitchens: "People who order their meat well-done perform a valuable service for those of us in the business who are cost-conscious: they pay for the privilege of eating our garbage," he wrote, describing a kitchen tradition called "save for well-done."
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At odds, with my experience of well done. Any local carvery, will have the beef well done on the carvery tray. At a carvery, if there are any especially well done outer bits, put to one side, I make a point of asking for those to be included. If we have beef, it is always cooked well done - any red, and it goes back in for longer.

Maybe the still 'mooing', is a southern thing?
 
Harry Bloomfield said:
At odds, with my experience of well done. Any local carvery, will have the beef well done on the carvery tray. At a carvery, if there are any especially well done outer bits, put to one side, I make a point of asking for those to be included. If we have beef, it is always cooked well done - any red, and it goes back in for longer.
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I have tried medium or rare many times and done direct comparisons with the same cut well done and the rare is chewy and tasteless compared to the well done. Why do you think chefs go mad for bar marks on the steaks - that's where all the taste is.
The big problem with rare is that you cannot enjoy well cooked rendered down crispy fat on your steak ( also where most of the flavour is ) because when rare the fat is nasty Whibley wobbly jelly.
 
Atgni said:
The big problem with rare is that you cannot enjoy well cooked rendered down crispy fat on your steak ( also where most of the flavour is ) because when rare the fat is nasty Whibley wobbly jelly.
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Correct, it make me feel sick, eating it. When grilling chops, I always set it high, to render the fat and crisp it up first, before slow cooking in the oven.
 
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