"jmcquown" <[email hidden]> wrote in message news:B4hec.11958
Quoted message said:
Al, probably should have done the roast (don't know what weight it was) about 2 hours.
It was 550g, so would have just roast for 1h 15m. Didn't think I'd have to change much as the temperature should be the same in the oven with the thermostat, but obviously (now!) the fan effect and constant heat of roasting is somewhat different to the on/off direct heat of a grill!
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Note that the OP is referring to a broiler when he says grill, not our north American BBQ grill. It's another one of those instances when we only THINK we are speaking the same language....
Note that the OP is referring to a broiler when he says grill, not our north American BBQ grill. It's another one of those instances when we only THINK we are speaking the same language....
You've both lost me!! But no, I'm certainly not American if that helps! Over here a grill is an element that occupies all of the top of an oven (or separate grill if that is the case). It's used for grilling ....
Note that the OP is referring to a broiler when he says grill, not our north American BBQ grill. It's another one of those instances when we only THINK we are speaking the same language....
You've both lost me!! But no, I'm certainly not American if that helps! Over here a grill is an element that occupies all of the top of an oven (or separate grill if that is the case). It's used for grilling ....
a
Here, that's a broiler. A grill is either a flat metal surface, heated from below, or a grate heated with a wood or charcoal fire (preferably) or gas (less preferable).
BOB barbecue is a process, or the end product of that process, not the "grate" mentioned above
" BOB" <[email hidden]> wrote in message -"]news:[email hidden]-
Quoted message said:
Here, that's a broiler. A grill is either a flat metal surface, heated
from
Quoted message said:
below, or a grate heated with a wood or charcoal fire (preferably) or gas
(less
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preferable).
Ahhh ... like in a US burger joint, I see!! I suppose you could call that a grill - not sure what we'd call it here - a hotplate I think. The only "underneath" grill I know of is a BBQ. A broiler isn't a word I'm familiar with - sounds like something involving liquid, ie. some sort of boiling type thing.
But by whichever word, my oven can cook with a fan surrounded by an element (bake) or from above by direct heat from a large element covering the area of the roof of the oven (grill). Thankfully, with a closed door, the grill obeys the thermostat and keeps a temperature up in the oven. Unfortunately not nearly as well as the fan oven bit can!
in article [email hidden], hahabogus at [email hidden] wrote on 4/11/04 3:02 PM:
Quoted message said:
Quoted message said:
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If you don't have a grill, perhaps a neighbor would let you use their
oven?
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Both sets of neighbours gone off to family for dinner :o((
a
A slow cooker/crock Pot?
Oh, goodness no!!! Not for rib roast! That would be a waste. Braising rib roast would be sacrilege. Rib roast requires dry heat. It's too tender to be braised.
"Steve Wertz" <[email hidden]> wrote in message news:_didnVfFyY9oJuTdRVn-
Quoted message said:
What you're calling grilled we call broiled - using the top element of the oven.
You could have swapped the elements.
Nah, the elements are completely different. One is a round double element that fits around the fan at the back of the oven. The other, the grill, is ... well ... grill shaped!! And takes up all of the top.
No idea what you mean by broiled ...
No idea what kind of oven you have then. The top element of an electric oven is called the broiler/broiling element.
A grill is something completely different. I've never heard of a grill *in* an oven. Is this a UK thing?
"al" <[email hidden]> tap, tap, tapped out in :"]news:[email hidden]:
Quoted message said:
Need some ideas - just put the oven on and 20 mins later went to put in the nice rib of beef we got for Easter dinner. Opened the door and the oven was stone cold! Looks like the element's gone after some fiddling around (the metal on it's all messed up at one point where it looks like the fan's hit off it and shorted it somehow).
My question is this - what the hell can I do with 600g of lovely beef rib that should be roasted? The thought of boiling it horrifies me, but it may be my only option if I don't want to just chuck it out. Shops won't be open till Tuesday and the part will no doubt have to be ordered.
Help .... please ...!
Quoted message said:
Gawd! Maybe one of your neighbors will let you use their oven. The BBQ grill maybe. I've never put a rib roast on the grill but I don't see why you couldn't.
Michael
My late BIL used to do killer rolled rib roasts on the spit. Awesome stuff! Why couldn't you stick it in a closed grill and 'roast' it -- in a pan, even. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04.
Melba's Jammin' <[email hidden]> wrote in news:barbschaller- [email hidden]:
Quoted message said:
My late BIL used to do killer rolled rib roasts on the spit. Awesome stuff! Why couldn't you stick it in a closed grill and 'roast' it -- in a pan, even. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04.
the OP was british...I'm thinking grill...like the North American equivalent to broil.
-- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C.
