Has anyone done a strip roast?

Michael B · January 2009

I cooked one yesterday and it was a big hit.
Spread some thyme, rosemary, garlic, and kosher salt on a cutting board.
Rubbed the roast with a little EVOO and then rolled it over the spices to get them distributed and imbedded well.
Did a T-Rex cook, roasting at 325* to 130* internal.
Cesar salad, with the anchovy and egg, baked potatoes and sugar snaps on the side.
Sorry, no pictures. I still haven’t figured out how to post pictures from either of my film cameras.

reelgem · January 2009

Sounds great! Wish you would've had pictures. I'm not to the level to help you with pictures but I know AZRP or flapoolman are good with that. I wouldn't be posting either without their help. Posting is 1/2 the fun of cooking. Just email either one of them.

Michael B · January 2009

:blink: !!! :laugh:

FILM Camera.

olympus-om-4ti.453159.jpg

As in Olympus OM-1, OM-2N, and OM-4T 35mm cameras

And Bronica ERTS

FlaPoolman · January 2009

Michael B,,,,try this or send me an email. It really is easier that it seems. Azrp walked me thru it in 3 minutes. Good luck.

http://www.rickstropicaldelight.com/Photobucketphotos.htm

Michael B · January 2009

WOW! All about cameras.
I do not have a digital camera.
I have several cameras that use a strip of cellulose acetate (plastic) coated with an emulsion containing light-sensitive silver halide salts (bonded by gelatin) with variable crystal sizes that determine the sensitivity, contrast and resolution of the film.
All very archaic, I know. It is what I have, and it doesn't plug into a computer.

FlaPoolman · January 2009

scanner after you print them??

Michael B · January 2009

That's a thought. And they do have one at the library.

Little Steven · January 2009

Michael B,

I had a Bronica 4x5. It was an incredible camera.

Steve

Mike in Abita · January 2009

That recipe sounds great, thanks for sharing.

As far as photos go, do you develope your own or do you take them to a lab? If you use a lab and want to post some, you could ask them to put them on a disk for you. Just a thought.

Desert Oasis Woman · January 2009

Ladies and Gents, need some help with Eggthougts :blink:
Have a 14.48# New York Roast; going to cut off about 1/3 to save for later use;
Plan on roasting about 10# whole on Sunday
Given the size, am thinking a little slower, say 300 dome which should be about 330 grill, indirect??
4-5 hours?
Or would that dry it out too much?
Will probably season mildly with S&P, EVOO, and a little garlic as some people aren't as enthusiatic about the bud

Maybe a bit of cherry wood?
Open for suggestions:
as always, thanks

Has anyone done a strip roast?

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