Cool roast Help

biig said:

I've lost the post titled "cool roast" and can't find it with a
search. Does anyone have any idea how I can find it again...hopefully
soon, since it's for supper.....tia Sharon

A quick Google Groups Search came up with this one.
Nancy

From: ~patches~ <[email hidden]> - from August 16, 2005
Yesterday I did up care packs for a couple of our kids. One meal
included bbq roast. I was feeling a little lazy so checked the canning

rack. I used a lg blade and bbq sauce made from Bernardin's site
http://homecanning.com. I don't really care for the sauce on much more

than chicken but I need to use it up. I poured a little bbq sauce into

a tin foil pan then plopped the frozen roast down onto it. I poured
the
rest of the bbq sauce over the roast and added sliced onions and a
little garlic. I covered it with tin foil then set on the bbq at low
heat (200 - 240 F) for about 4 hours. Now this dang roast was awesome!

It had body, flavour, tenderness, and DH is still raving about it. I

cooked it to medium just slightly pink in the centre. I let it rest
before slicing because it was falling off the bone. The bulk of the
sauce cooked in leaving a nice sauce. I was going to thicken it but DH

said no leave it as is. DH asked if I can duplicate the roast for an
event next weekend.

ntantiques said:

biig said:

I've lost the post titled "cool roast" and can't find it with a
search. Does anyone have any idea how I can find it again...hopefully
soon, since it's for supper.....tia Sharon

A quick Google Groups Search came up with this one.
Nancy

From: ~patches~ <[email hidden]> - from August 16, 2005
Yesterday I did up care packs for a couple of our kids. One meal
included bbq roast. I was feeling a little lazy so checked the canning

rack. I used a lg blade and bbq sauce made from Bernardin's site
http://homecanning.com. I don't really care for the sauce on much more

than chicken but I need to use it up. I poured a little bbq sauce into

a tin foil pan then plopped the frozen roast down onto it. I poured
the
rest of the bbq sauce over the roast and added sliced onions and a
little garlic. I covered it with tin foil then set on the bbq at low
heat (200 - 240 F) for about 4 hours. Now this dang roast was awesome!

It had body, flavour, tenderness, and DH is still raving about it. I

cooked it to medium just slightly pink in the centre. I let it rest
before slicing because it was falling off the bone. The bulk of the
sauce cooked in leaving a nice sauce. I was going to thicken it but DH

said no leave it as is. DH asked if I can duplicate the roast for an
event next weekend.

Thanks very much. I googled rec.food.cooking,cool roast and got
nothing. I'm still dumb about some internet procedures. This comes
from a very poor memory... What exactly did you type into Google?
thanks again.....Sharon

biig said:

Thanks very much. I googled rec.food.cooking,cool roast and got
nothing. I'm still dumb about some internet procedures. This comes
from a very poor memory... What exactly did you type into Google?
thanks again.....Sharon

On Googles home page, click on "Groups" first, then Advanced Search.
Go to the middle of your screen where you'll find
Subject: Return only messages where the subject contains

Enter "cool roast" into the search box and don't limit it to rfc
(Return only messages from the group) if you think it could have
appeared somewhere else.
You'll get 3 hits.
The one you want was OPed by ~patches~ Aug 16, 12:17 pm

HTH

The OP didn't say what kind of roast it was. Sounds like it was a
pot-roast-type cut of meat, not a rib or loin roast. What do you
think?
Nancree

Oops! I've re-read the post, and she said:

" I used a lg blade and bbq sauce made from Bernardin's "

I had first read that as a slicing blade, or knife, but now I think she
meant a blade roast.

Nancree

nancree said:

The OP didn't say what kind of roast it was. Sounds like it was a
pot-roast-type cut of meat, not a rib or loin roast. What do you
think?
Nancree

She said large "blade", so I assumed it was chuck roast. She cooked
it long & slow, which is perfect for a 7-bone chuck.

🙂

Scroll down to "Blade"
http://www.mealsforyou.com/cgi-bin/customize?meatcutsbeef.html
Here's a picture for you - it's pork, but carcasses are basically the
same. http://animalscience.unl.edu/meats/id/Porkcuts/Loinblrt.htm

Quoted message said:

~patches~ Aug 16, 12:17 pm

Quoted message said:

I used a lg blade and bbq sauce made from Bernardin's
site http://homecanning.com. I don't really care for the
sauce on much more than chicken but I need to use it up.
I poured a little bbq sauce into a tin foil pan then plopped
the frozen roast down onto it. I poured the rest of the bbq
sauce over the roast and added sliced onions and a little
garlic. I covered it with tin foil then set on the bbq at low
heat (200 - 240 F) for about 4 hours.

nancree said:

Oops! I've re-read the post, and she said:

" I used a lg blade and bbq sauce made from Bernardin's "

I had first read that as a slicing blade, or knife, but now I think she
meant a blade roast.

I think you're correct. I posted my other reply before updating the
TOC.

nancree said:

Oops! I've re-read the post, and she said:

" I used a lg blade and bbq sauce made from Bernardin's "

I had first read that as a slicing blade, or knife, but now I think she
meant a blade roast.

Nancree

After all the fuss I made, I ran out of time and just did the roast
in the oven. It's a sirloin tip (small) and it came out fine. I cut
slits and put in garlic cloves, sprinkled some celery seed, black
pepper, salt and a wee bit of Italian seasoning (that I got at the bulk
food store) I did it to med/rare. It was tender. Next time I'll do
the cool roast with the bbq sauce....thanks to all. I'll try to
remember how to google properly. Sharon

biig said:

nancree said:

Oops! I've re-read the post, and she said:

" I used a lg blade and bbq sauce made from Bernardin's "

I had first read that as a slicing blade, or knife, but now I think she
meant a blade roast.

Nancree

After all the fuss I made, I ran out of time and just did the roast
in the oven. It's a sirloin tip (small) and it came out fine. I cut
slits and put in garlic cloves, sprinkled some celery seed, black
pepper, salt and a wee bit of Italian seasoning (that I got at the bulk
food store) I did it to med/rare. It was tender. Next time I'll do
the cool roast with the bbq sauce....thanks to all. I'll try to
remember how to google properly. Sharon

Guess what I just discovered?!!? "Tri-tip is Californian for sirloin
tip" ! http://www.barbecuen.com/faqs/tri-tip.htm

🙂 - and now you know.

nancree said:

The OP didn't say what kind of roast it was. Sounds like it was a
pot-roast-type cut of meat, not a rib or loin roast. What do you
think?
Nancree

Yep, I said blade but forgot to put roast after it. It's the old timers
kicking in again. I used a blade roast but you could use any roast you
want. I just grab whatever roast is closest to the top of the freezer
which is why DH hides his prime rib roasts 😉