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Old 05-10-2011, 01:39 PM   #11
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I hate it when I'm doing a roast and half of my family want their's well done. I usually trim their portions and throw them back on the grill til they're charred and destroyed.....that's what they want.
I know what you mean rf, it nearly kills me to destroy an expensive and succulent piece of meat that way. I just can't do it anymore, and change the whole menu to poultry. Maybe I've become less tolerant, and just save the red meat for the two of us who appreciate it.
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Old 05-10-2011, 05:32 PM   #12
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I know what you mean rf, it nearly kills me to destroy an expensive and succulent piece of meat that way. I just can't do it anymore, and change the whole menu to poultry. Maybe I've become less tolerant, and just save the red meat for the two of us who appreciate it.
Oh, I'm with you there, except it's DH who wants his meat cooked to death.

I have seen buffets where the chef would ask you how you want your roast beef and he would cut a piece from the appropriate area of the roast. I have never cooked a roast big enough to do that That would be way too much leftovers for two people.
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Old 05-10-2011, 08:33 PM   #13
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Oh, I'm with you there, except it's DH who wants his meat cooked to death.

I have seen buffets where the chef would ask you how you want your roast beef and he would cut a piece from the appropriate area of the roast. I have never cooked a roast big enough to do that That would be way too much leftovers for two people.
I feel for you TL !! Thankfully we both like rare. How about a small roast cut in half and put his half in a long time before yours?
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Old 05-10-2011, 08:39 PM   #14
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I feel for you TL !! Thankfully we both like rare. How about a small roast cut in half and put his half in a long time before yours?
If I get carried away and under cook SO's burger, she just pops it in the microwave for a few seconds.
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Old 05-10-2011, 09:06 PM   #15
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What I often do with tri-tips is to give just one end of the roast a lot more time over the charcoal than the rest of the roast on a 2 zone grill. This way the main body of the roast will be med rare and the tip well done.
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Old 05-10-2011, 11:11 PM   #16
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You can't roast beef in a crockpot. It stews the meat.
It's what my family calls it... beef roast in the crockpot = roast beef.
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Old 05-17-2011, 03:12 AM   #17
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It's what my family calls it... beef roast in the crockpot = roast beef.
A beef pot roast ;)
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Old 05-17-2011, 07:09 AM   #18
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Unless I know it's a restaurant that gets it right, I usually ask for mine underdone. You can always get it cooked more, but they can't uncook it.
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Old 05-18-2011, 07:27 PM   #19
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The thing about ordering in a restaurant--if the meat is too rare, it can be cooked some more. If it is overcooked, well, that's doggy bag time.
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