Mrs Mosca's end of chemotherapy feast

NDG

awesome stuff all the way around !

YEMTrey

Congrats Mosca family.  Keep kicking it's ass Mrs. Mosca!!!!

northGAcock

That has made my day....and @SRFShane ....you rock.

bgebrent

northGAcock said:

That has made my day....and @SRFShane ....you rock.

@SRFShane, Robin, he does rock after all of us who also rock brother.  @Mosca rocks!

Stormbringer

@Mosca- thanks. Another question, now I've read your post in detail twice. I'm asking because I've tried to cook what you've done and epicly failed, so trying to get it right.

After the FTC the internal temp of the meat was 100F, is that right? Then you got it to 145F for serving, was that achieved solely by searing as a whole joint of meat with the egg at 600F?

Mosca

Stormbringer said:

@Mosca- thanks. Another question, now I've read your post in detail twice. I'm asking because I've tried to cook what you've done and epicly failed, so trying to get it right.

After the FTC the internal temp of the meat was 100F, is that right? Then you got it to 145F for serving, was that achieved solely by searing as a whole joint of meat with the egg at 600F?

No, that was just when I took the photo. I removed the meat at 125* and FTC'd, carryover cooking took it to about 133*. The searing raised the internal temp by about 10-15*.

If you were to plan your cook more efficiently than I did, and shoot for medium rare instead of medium, you would cook to about 120* and then sear to about 135*, skipping the FTC. I only did the FTC because I put the meat on too early. 

The sear on a rib roast can be pretty action-packed because of the huge fat cap. Keep your spray bottle handy.

Stormbringer

Mosca said:

Stormbringer said:

@Mosca- thanks. Another question, now I've read your post in detail twice. I'm asking because I've tried to cook what you've done and epicly failed, so trying to get it right.

After the FTC the internal temp of the meat was 100F, is that right? Then you got it to 145F for serving, was that achieved solely by searing as a whole joint of meat with the egg at 600F?

No, that was just when I took the photo. I removed the meat at 125* and FTC'd, carryover cooking took it to about 133*. The searing raised the internal temp by about 10-15*.

If you were to plan your cook more efficiently than I did, and shoot for medium rare instead of medium, you would cook to about 120* and then sear to about 135*, skipping the FTC. I only did the FTC because I put the meat on too early. 

The sear on a rib roast can be pretty action-packed because of the huge fat cap. Keep your spray bottle handy.

Thanks, that makes more sense. Looking forward to nailing this for the in-laws.

jlsm

Congratulations. What a wonderful celebration.