Home Forum Links Directory Get your product reviewed Golf Shoes Pro Shop Arcade
Go Back   Shot Talk - Golf Forum > Off Topic > No golf for you!
Register Gallery FAQ Members List Calendar Search Today's Posts Mark Forums Read

Reply
 
LinkBack Thread Tools Display Modes
 
iTrader: (5)
#1 (permalink)  
Old 03-29-2006, 09:39 PM
Rockford35's Avatar
Yes, I am wearing Ecco
 
Join Date: Aug 2004
Posts: 16,646
Images: 7
Rockford35 is on a distinguished road
Rotisserie Recipes - Beef roast

Anyone have any kick-ass roast beef recipes? I just got a new BBQ, I gotta get this Rotisserie on the move!

Let me know. I'm thinking about 5-7lbs roasts.

R35
__________________
FT-i Tour N 9.5 Matrix Ozik F6M2
Tour Edge Exotics 3+ Accuflex Evolution S
Tour Edge Exotics 5 Accuflex Evolution S
Nakashima NP-1 Tour Forged 3-PW FST Pro 115
Nakashima NP-1 Tour Forged 56* and 60* FST Pro 115
Odyssey White Hot #2 35"

TLT'd

John "Bravo" Carl Bretz 1955-2008

A donut with no hole, is a danish...
Reply With Quote
 
iTrader: (1)
#2 (permalink)  
Old 03-29-2006, 09:53 PM
Slingblade61's Avatar
Administrator
 
Join Date: Aug 2004
Posts: 5,032
Images: 38
Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute Slingblade61 has a reputation beyond repute
This is a tradiotional pot roast recipie but you may be able to do it on a grill......I don't see why not.

4lb pot roast (increase ingredients accordingly)
1/2 tsp black pepper
1/4 cup mild vinegar
3/4 cup red wine
2 cloves garlic, sliced
1 large onion, sliced
2 bay leaves
4 cloves
2 allspice berries
1/2tsp. mixed herbs (thyme, basil, marjoram)
1/2 lemon, sliced
1 tsp. salt

Mix it up and marinade for 24 hours.

In a pot, this thing needs to cook for 4 hours on low heat, play it by ear on a grill....2 hours would probably do the trick.

Use the marinade (add 4 carrots and 2 onions) to make a thin gravey....yum
__________________
There is a very fine line between "hobby" and "mental illness."

WITB;
TM Burner 9.5° Proforce V2 stiff
Adams Ovation 3&5 woods
TM rescue mid
Taylormade LCG 4-PW
Cleveland CG12 52° GW
Cleveland CG12 56° SW
Scotty Cameron Studio Select Newport

John "Bravo" Carl Bretz 1955-2008

A donut with no hole, is a danish...
Reply With Quote
 
iTrader: (0)
#3 (permalink)  
Old 03-30-2006, 09:32 AM
DaveE's Avatar
The golfer fka ST Champ
 
Join Date: Aug 2004
Posts: 3,814
DaveE is on a distinguished road
I have a bad feeling about this.
Attached Images
File Type: jpg bbq.jpg (25.9 KB, 30 views)
__________________
There's really no point in listening to other People. They're either going to be agreeing with you or saying stupid stuff. Dogbert

Location: deep in the heart of...
Reply With Quote
 
iTrader: (0)
#4 (permalink)  
Old 03-30-2006, 09:51 AM
SiberianDVM's Avatar
not just for dinner
 
Join Date: Jul 2005
Posts: 6,036
SiberianDVM is on a distinguished road
You would eat ded cow?
__________________
Cobra X Speed Pro S 10.5° Speeder
Tour Edge Exotics CB1 15° UST ProForce V2
Nickent 3DX Ironwood DC 17°,20° UST ProForce V2
Mizuno MX-11 4-PW, Bang 52°&60°, SKFiber
Never Compromise Voodoo
Maxfli Tour Fire

Low Tournament score: 79
Tournament Wins: 7
Current USGA Index: -7.4
Augusta, GA

Do you know the difference between a BMW and a porcupine? The porcupine has its' pricks on the outside.
Reply With Quote
 
iTrader: (0)
#5 (permalink)  
Old 03-30-2006, 10:04 AM
Senior Member
 
Join Date: Nov 2005
Posts: 5,557
Pa Jayhawk is on a distinguished road
Quote:
Originally Posted by SiberianDVM
You would eat ded cow?
See Movie One liners thread.

Here is an interesting recipe, sounds kinda strange but it is good. I think it has kind of a British or Irish flavor similar to a shepards pie filling. I always slice the remainder of the roast and thicken up the gravy the next day for sandwiches.

I don't use the liquid smoke, so I'm not sure how that part helps or hurts.

Last edited by Pa Jayhawk; 05-06-2008 at 02:11 PM..
Reply With Quote
 
iTrader: (0)
#6 (permalink)  
Old 03-30-2006, 10:44 AM
Scotty01292's Avatar
Mmmmmmmm..... Cake.......
 
Join Date: Oct 2005
Posts: 794
Images: 1
Scotty01292 is on a distinguished road
I've got no idea what half of those ingredients are. Still sounds nice...
__________________
Mizuno MX-560 10.5*, Stock Exsar Reg
Benross V6 Escape 17*, Aldila NV Reg
Mizuno CLK Fli-Hi 20*, Aldila NV Reg
Srixon I-506 4-PW, Nippon Stiff Steel Excl. 6
Mizuno MP T Raw Haze 51*, 56*, 60*
Callaway Bobby Jones BJ-7 33"

Handicap: 10.0
Low 9 Holes: 32 (3 Under)
Low Round: 67 (Par 66)
Low Tourney Round: 74 (Par 68)
Career Eagles: 1
Career Aces: 0
Reply With Quote
 
iTrader: (0)
#7 (permalink)  
Old 03-30-2006, 10:50 AM
token_hottie's Avatar
token_mommy... oops!
 
Join Date: Jan 2006
Posts: 577
token_hottie is on a distinguished road
Pork Loin Roast with Brown Sugar Glaze

This one looked good:




Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast. Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod. Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.




BROWN SUGAR GLAZE:

1 c. brown sugar
2 tbsp. flour
1/2 tsp. dry mustard
1 tsp. cloves
1/4 c. vinegar

Mix together all ingredients. Brush glaze on meat during cooking.
Reply With Quote
 
iTrader: (5)
#8 (permalink)  
Old 03-30-2006, 10:55 AM
Rockford35's Avatar
Yes, I am wearing Ecco
 
Join Date: Aug 2004
Posts: 16,646
Images: 7
Rockford35 is on a distinguished road
Sweet. Keep 'em coming. I'm gonna start buying roasts in 3 packs.

R35
__________________
FT-i Tour N 9.5 Matrix Ozik F6M2
Tour Edge Exotics 3+ Accuflex Evolution S
Tour Edge Exotics 5 Accuflex Evolution S
Nakashima NP-1 Tour Forged 3-PW FST Pro 115
Nakashima NP-1 Tour Forged 56* and 60* FST Pro 115
Odyssey White Hot #2 35"

TLT'd

John "Bravo" Carl Bretz 1955-2008

A donut with no hole, is a danish...
Reply With Quote
 
iTrader: (0)
#9 (permalink)  
Old 03-31-2006, 08:39 AM
Farquod's Avatar
Short Game Tragedy
 
Join Date: Mar 2005
Posts: 1,158
Farquod is on a distinguished road
Season with whatever you like, dude. The key to any roast, grill or pot, is low and slow. As per hottie:

"roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours"

When we do a pot roast, we never bring the cooking liquids to a boil while the meat is in them, or the proteins contract and you get one tough piece o' meat. In fact, we cook it at a low simmer at most; often it's below that temp. Low and slow allows the connective tissue to turn to gelatin and keeps the protein structure more patent; this leads to a much more moist and flavorful result.

A great and easy flavoring combo is to jab the roast with a knife in a random box pattern maybe every 2" or so, then clean and sliver a bunch of garlic cloves and stick one sliver in each slit. Then stick it on the skewer, and coat the outside liberally with onion powder, and salt and pepper to taste.

Again, add other herbs as you like. Dry works fine here, as you are essentially coating the outside with a rub. If you do a wet marinade, allow the roast to sit in it in the fridge overnight. Ziplock bags work great--doubled up to be safe.

Remember, on the grill, never subject the roast to direct heat. So turn the burners under the roast to off, and leave the side burners at medium, or whatever will get the grill to @200*F (definitely <100*C). Get a meat thermometer; I would pull the roast out a bit earlier than TH, when it's on the well side of medium, an internal temperature of 160* or so. You can cover it with aluminum foil and let it rest for a good 10-15 minutes before serving, which will help keep the juices in the roast. Also, don't forget the drip pan under the roast; pour a mix of h20 and wine in there, and you'll save cleanup and add flavor.
Reply With Quote
 
iTrader: (5)
#10 (permalink)  
Old 03-31-2006, 09:26 AM
Rockford35's Avatar
Yes, I am wearing Ecco
 
Join Date: Aug 2004
Posts: 16,646
Images: 7
Rockford35 is on a distinguished road
Thanks Farq. The wine in the drip pan is a great idea...

So many recipes, so little roast.

R35
__________________
FT-i Tour N 9.5 Matrix Ozik F6M2
Tour Edge Exotics 3+ Accuflex Evolution S
Tour Edge Exotics 5 Accuflex Evolution S
Nakashima NP-1 Tour Forged 3-PW FST Pro 115
Nakashima NP-1 Tour Forged 56* and 60* FST Pro 115
Odyssey White Hot #2 35"

TLT'd

John "Bravo" Carl Bretz 1955-2008

A donut with no hole, is a danish...
Reply With Quote
 
iTrader: (7)
#11 (permalink)  
Old 04-01-2006, 08:31 AM
Eracer's Avatar
RIP Bravo...
 
Join Date: Oct 2005
Posts: 11,606
Images: 3
Eracer is on a distinguished road
[quote=token_hottie]This one looked good:




So does your new avatar, TH! Va-va-voom! Kowabunga! Ruff-ruff-ruff...AAOOOGAA!!
__________________
"I also got a lot of looks when I said the baby smelled like the inside of Home Depot."
- R35

HiBore XL 10.5º w/ProLaunch Red
Mizuno F50 4-wood w/OEM graphite
Baffler 3/R w/Nippon NS950Pro
Baffler 4/R w/Nippon NS950Pro
Baffler 5/R w/Nippon NS950Pro
MacGregor MT 5-PW w/Nippon NS950GH
Vokey SM 54-10 (bent to 52-08)
Vokey SM 58-12 (bent to 56-10)

Guerin-Rife 2-Bar Hybrid Blade
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are On
Pingbacks are On
Refbacks are On
Forum Jump


All times are GMT -5. The time now is 09:01 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0 RC8
Copyright © 2004 -2008 shottalk.com