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Old 03-30-2014, 12:59 AM   #11
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Oh, yummy, PPO and Rocket. Looks amazing!

My 3 year old grandson was here for dinner tonight while his mama attended a baby shower, so I had what he had. Macaroni and cheese, steamed carrots and string beans, oranges, watermelon, and strawberry ice cream for dessert.
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Old 03-30-2014, 01:13 AM   #12
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Very nice, RJ and PPO! Roasted cauliflower soup from last night here.
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Old 03-30-2014, 07:04 AM   #13
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I did an over night cook (started late Friday night) on the Egg. Two large butts. Karen brought back a good bit of pecan from her trip to MS. Love pork butts done using pecan. Last night was pulled pork sammies, potato salad and homemade 1/2 sours.
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Old 03-30-2014, 10:58 AM   #14
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Originally Posted by JohnL View Post
It's been raining here all day, but I wanted ribs.
I cooked them in the oven and they were edible but definitely not as good as in the smoker.
The first time I made ribs in the oven, I used smoked paprika in the rub. When DH tasted them, he thought they tasted smoked, although we don't have a smoker They were really good.
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Old 03-30-2014, 11:01 AM   #15
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We lost power yesterday around 5 p.m. When it wasn't back on by 7 p.m., we decided to go out for dinner at a sports bar that has good food but a slow kitchen. We had fried oysters with sweet chili sauce for an appetizer, then DH had smoked ribs and I had fried chicken.
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Old 03-30-2014, 02:08 PM   #16
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I have half an eye round to roast using Craig's method. There were two half's in the package from Costco. I no longer have the packaging.

Trouble is, I have no idea how much it weighs. I think its between 2 and 3 pounds.
I will treat it as if its 2 pounds and check temp at 2 hours.

Does anyone have a way to check the weight of this roast without a scale?
I could take it to the store and have them weigh it, but it seems to check it at 2 hours would be much easier.
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Old 03-30-2014, 03:30 PM   #17
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Originally Posted by Roll_Bones View Post
I have half an eye round to roast using Craig's method. There were two half's in the package from Costco. I no longer have the packaging.

Trouble is, I have no idea how much it weighs. I think its between 2 and 3 pounds.
I will treat it as if its 2 pounds and check temp at 2 hours.

Does anyone have a way to check the weight of this roast without a scale?
I could take it to the store and have them weigh it, but it seems to check it at 2 hours would be much easier.
If you have a board and a 2 lb bag of sugar and a 3 lb can of coffee, you can do the see-saw method of weighing. I'm pretty good at "guestimating" by hand, but the see-saw method comes to mind. You could do the rope over the beam method with a weight and when the roast lifts the weight to equal height, that's how much your roast weighs, approximately...
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Old 03-30-2014, 03:35 PM   #18
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Originally Posted by CWS4322 View Post
If you have a board and a 2 lb bag of sugar and a 3 lb can of coffee, you can do the see-saw method of weighing. I'm pretty good at "guestimating" by hand, but the see-saw method comes to mind. You could do the rope over the beam method with a weight and when the roast lifts the weight to equal height, that's how much your roast weighs, approximately...
You are the genius aren't you? Thanks so much for the seesaw idea.

Internal 140F = Rare right?
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Old 03-30-2014, 03:38 PM   #19
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Stir-fried lamb's liver and red onions and more braised red cabbage. Followed by New York cheesecake (shop bought) and B&J's peanut cup ice cream.

I love lamb's liver, cooked lightly of course, not cooked to death and all powdery like it was at school.
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Old 03-30-2014, 03:51 PM   #20
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Quote:
Originally Posted by CWS4322 View Post
If you have a board and a 2 lb bag of sugar and a 3 lb can of coffee, you can do the see-saw method of weighing. I'm pretty good at "guestimating" by hand, but the see-saw method comes to mind. You could do the rope over the beam method with a weight and when the roast lifts the weight to equal height, that's how much your roast weighs, approximately...
Keep in mind that the two-pound bag of sugar and the three-pound can of coffee don't weigh two and three pounds. You'd have to guess the weights of the containers and subtract them. Then you'd have to ensure the fulcrum of the see-saw was at the exact mid-point of the see-saw board.

The rope over the beam works better if you have a pulley for the rope. Otherwise, the friction of the rope on the beam would skew the experiment.

Stick with the thermometer. I go with about 120F for rare and let it rest for 15 minutes before cutting.
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