Roast question

Jim Davis said:

I don't know about the rest of y'all but I love the posted responses and
comments from "Melba's Jammin'". I think they are more often than not
sharp, witty and worth reading. :-)

Oh lordie.. she's gonna be hell to live with
nowwwwwwwwwwww. LOL 🙂
Goomba

BOB said:

Jim Davis said:

I don't know about the rest of y'all but I love the
posted responses and comments from "Melba's Jammin'". I
think they are more often than not sharp, witty and worth
reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to stand her if
people type about her that way. We have to keep her guessing.

BOB
;-)

LOL, I just posted about the same thing. I should
have read ahead.
Goomba

BOB said:

Jim Davis said:

I don't know about the rest of y'all but I love the
posted responses and comments from "Melba's Jammin'". I
think they are more often than not sharp, witty and worth
reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to stand her if
people type about her that way. We have to keep her guessing.

BOB
;-)

LOL, I just posted about the same thing. I should
have read ahead.
Goomba

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Jeanne Burton said:

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

Sometime within the past week (might have been Tuesday, might have been
yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
the meat, shoved it in the oven at 300, and checked on it when I thought

it

Quoted message said:

might be done (could have been 45 minutes, could have been 2 hours). But
it turned out great. Moist and flavorful. No liquids were harmed in the
making of this roast.

Carol, who's kind of cavalier about meat preparation

I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
let it sit out for about an hour and then put in the oven at 300, (salt,
pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
way.

E.

"Damsel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown" <[email hidden]>

Quoted message said:

Jeanne Burton said:

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

Sometime within the past week (might have been Tuesday, might have been
yesterday), I prepared a 1.19 pound pork sirloin roast. I felt almost
embarrassed cooking such a tiny roast. I just rubbed salt and pepper into
the meat, shoved it in the oven at 300, and checked on it when I thought

it

Quoted message said:

might be done (could have been 45 minutes, could have been 2 hours). But
it turned out great. Moist and flavorful. No liquids were harmed in the
making of this roast.

Carol, who's kind of cavalier about meat preparation

I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
let it sit out for about an hour and then put in the oven at 300, (salt,
pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
way.

E.

Goomba38 said:

BOB said:

Jim Davis said:

I don't know about the rest of y'all but I love the
posted responses and comments from "Melba's Jammin'". I
think they are more often than not sharp, witty and
worth reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to
stand her if people type about her that way. We have to
keep her guessing. BOB
;-)

LOL, I just posted about the same thing. I should
have read ahead.
Goomba

Naw. Barb needs to get this from as many sides as possible. With her,
and all her humility <eg> it's our duty.

BOB
now I've done it, Harry's stuffing beets up my nose and Jam Lady's
probably throwing broken Ball jars my way

Goomba38 said:

BOB said:

Jim Davis said:

I don't know about the rest of y'all but I love the
posted responses and comments from "Melba's Jammin'". I
think they are more often than not sharp, witty and
worth reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to
stand her if people type about her that way. We have to
keep her guessing. BOB
;-)

LOL, I just posted about the same thing. I should
have read ahead.
Goomba

Naw. Barb needs to get this from as many sides as possible. With her,
and all her humility <eg> it's our duty.

BOB
now I've done it, Harry's stuffing beets up my nose and Jam Lady's
probably throwing broken Ball jars my way

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Bob

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Bob

Quoted message said:

"Bob"

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds.

Any ideas on what I should do with it?

On Usenet it's safer to ask "Any ideas how I should cook it?" hehe

With a skimpy roast like that I'd grind it and have 4 really good quality
burgers grilled rare. And while you're at it make up your own burger buns...
in fact make em swiss cheese burgers and and serve with BLT, and a big bowl
full of fried onion rings... and a large frosty pitcher of beer.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Quoted message said:

"Bob"

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds.

Any ideas on what I should do with it?

On Usenet it's safer to ask "Any ideas how I should cook it?" hehe

With a skimpy roast like that I'd grind it and have 4 really good quality
burgers grilled rare. And while you're at it make up your own burger buns...
in fact make em swiss cheese burgers and and serve with BLT, and a big bowl
full of fried onion rings... and a large frosty pitcher of beer.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Bob said:

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Bob

The Central Valley, where I live, is definitely tri-tip country. I
like to grill them in my cheapo Brinkmann wIth the lid on. I use a rub
of salt, pepper, onion powder, garlic powder, and hot paprika. The
smaller roasts take about 45 min. over moderate coals. I use mesquite
charcoal and sometimes throw on a piece of fruitwood while it's
cooking. I'm using grapevine at the moment- works very well.

D.M.

Bob said:

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Bob

The Central Valley, where I live, is definitely tri-tip country. I
like to grill them in my cheapo Brinkmann wIth the lid on. I use a rub
of salt, pepper, onion powder, garlic powder, and hot paprika. The
smaller roasts take about 45 min. over moderate coals. I use mesquite
charcoal and sometimes throw on a piece of fruitwood while it's
cooking. I'm using grapevine at the moment- works very well.

D.M.

elaine said:

I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
let it sit out for about an hour and then put in the oven at 300, (salt,
pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
way.

Sounds perfect to me, minus the rosemary which I consider evil. I keep
waiting for the price of sirloin tip roasts to come down. They're great,
stuffed with garlic and cooked slowly on the grill. mmmmmm

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

elaine said:

I'm not too sure how much my sirloin roast weighed. Perhaps about 2 lbs. I
let it sit out for about an hour and then put in the oven at 300, (salt,
pepper, thyme and rosemary) took it out about 1 and a half to 2 hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again this
way.

Sounds perfect to me, minus the rosemary which I consider evil. I keep
waiting for the price of sirloin tip roasts to come down. They're great,
stuffed with garlic and cooked slowly on the grill. mmmmmm

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Bob' virtualgoth@die_spammer.biz said:

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Deep freeze it and mail it to me, if you please.

Carol, curtsying
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Bob' virtualgoth@die_spammer.biz said:

This thread reminds me: I somehow ended up with a tri-tip roast in my
fridge. It's 1 3/4 pounds. Any ideas on what I should do with it?

Deep freeze it and mail it to me, if you please.

Carol, curtsying
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sun 23 Jan 2005 07:01:34p, Damsel wrote in rec.food.cooking:

Quoted message said:

elaine said:

I'm not too sure how much my sirloin roast weighed. Perhaps about 2
lbs. I let it sit out for about an hour and then put in the oven at 300,
(salt, pepper, thyme and rosemary) took it out about 1 and a half to 2
hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again
this way.

Sounds perfect to me, minus the rosemary which I consider evil. I keep
waiting for the price of sirloin tip roasts to come down. They're
great, stuffed with garlic and cooked slowly on the grill. mmmmmm

Carol

I love rosemary, but not on beef. I really like it with pork or chicken
_and_ garlic with both.

Wayne

On Sun 23 Jan 2005 07:01:34p, Damsel wrote in rec.food.cooking:

Quoted message said:

elaine said:

I'm not too sure how much my sirloin roast weighed. Perhaps about 2
lbs. I let it sit out for about an hour and then put in the oven at 300,
(salt, pepper, thyme and rosemary) took it out about 1 and a half to 2
hrs later.

Moist - medium rare (maybe more rare; good gravey).. I'd cook it again
this way.

Sounds perfect to me, minus the rosemary which I consider evil. I keep
waiting for the price of sirloin tip roasts to come down. They're
great, stuffed with garlic and cooked slowly on the grill. mmmmmm

Carol

I love rosemary, but not on beef. I really like it with pork or chicken
_and_ garlic with both.

Wayne

In article <[email hidden]>, " BOB"

Quoted message said:

Goomba38 said:

BOB said:

Jim Davis wrote:

> I don't know about the rest of y'all but I love the
> posted responses and comments from "Melba's Jammin'". I
> think they are more often than not sharp, witty and
> worth reading. :-)

Oh, c'mon. Now you've done it. We'll never be able to
stand her if people type about her that way. We have to
keep her guessing. BOB
;-)

LOL, I just posted about the same thing. I should
have read ahead.
Goomba

Naw. Barb needs to get this from as many sides as possible. With her,
and all her humility <eg> it's our duty.

BOB
now I've done it, Harry's stuffing beets up my nose and Jam Lady's
probably throwing broken Ball jars my way

That's the ticket: my Balls at your balls. You left yourself wide
open, BOB. No jam for you, Punk!

The most important thing I've got going for me is the ability to laugh
at myself. I don't know if that qualifies as humility but I surely
don't take myself as seriously as some folks do. My late FIL used to
say we'd care less about what people think of us if we knew how little
they do.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.