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Old 04-14-2008, 09:32 AM   #11
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Hey, THANKS, everyone! Yeah, Robo, who'da thunk, huh? :-)

John, good article. They suggested a shoulder roast, and I think that's where the blade roast is from.

Pacanis, it was about 45 minutes at a 225 oven to reach 110 internal (I had to keep re-checking my probe thermometer with my thermopen, since the former seems to be on it's way out and I don't trust it), then another 15 minutes at a 500 oven to reach 130 internal. So an hour total in the oven and 15 minutes to rest.

Lee

Lee, how big was the uncooked roast? I looks like it was boneless.
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Old 04-14-2008, 09:48 AM   #12
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After a pork filled week-end That looks absolutely delicious Miss Lee!! I can almost taste it!! Great job!

Wanna share the left overs??
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Old 04-14-2008, 10:39 AM   #13
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That sounds like an amazing meal.
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Old 04-15-2008, 06:44 AM   #14
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Lee, how big was the uncooked roast? I looks like it was boneless.
oooo I KNEW someone was going to ask that! I tossed the wrapper without even looking, Andy. But it was a pretty good-sized chunk - maybe 5 pounds.

I know the cooking time doesn't sound like enough, but maybe the fact that my brother spent a long time browning the roast (he said 4 minutes a side) had something to do with the quick roasting time (??)

Lee
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Old 04-15-2008, 08:56 AM   #15
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That can make a difference. A lot of heat gets into the meat during the searing process.
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Old 04-15-2008, 09:03 AM   #16
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Hey Lee, are you sure that's a blade roast? Looks more like a pork loin to me. j/k


Anyway, about the gristle, was it annoying having to deal with it on your plate? Could you cut it out before roasting?
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Old 04-15-2008, 09:16 AM   #17
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hmm that looks great and easy... was eyeing some on sale roast myself.... now I feel inspired to go buy it.
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Old 04-15-2008, 01:23 PM   #18
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Hey Lee, are you sure that's a blade roast? Looks more like a pork loin to me. j/k

Anyway, about the gristle, was it annoying having to deal with it on your plate? Could you cut it out before roasting?
Oh man, that would have been one RARE pork loin, then!

Even the gristle was tender, Jeeks! I just ignored it and had no trouble slicing through or chewing it at all.

I didn't know it was in there before roasting, since the roast was all nicely netted when I bought it.

Lee
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Old 04-15-2008, 01:35 PM   #19
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wow, that looks good.

i could drink the blood right from the channel on the cutting board. (we need a vampire smiley)
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Old 04-15-2008, 10:41 PM   #20
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Humm .. which one bucko?

... or, do you need more options?

Repeat after me ... Google is your friend ....
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