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Mrs Mosca's end of chemotherapy feast

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  • NDG
    NDG Posts: 2,431
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    awesome stuff all the way around !
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Congrats Mosca family.  Keep kicking it's ass Mrs. Mosca!!!!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • northGAcock
    northGAcock Posts: 15,164
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    That has made my day....and @SRFShane ....you rock.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
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    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!
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,069
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    @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?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Mosca
    Mosca Posts: 456
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    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.
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  • Stormbringer
    Stormbringer Posts: 2,069
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    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • jlsm
    jlsm Posts: 1,011
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    Congratulations. What a wonderful celebration. 
    *******
    Owner of a large and a beloved mini in Philadelphia
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