"PENMART01" wrote in message
Huh? Roasting is not an option... 600g = 1.322 pounds... that's not a rib
roast, that's an average sized rib steak... get a pan hot, and send all
your
guests home.

Chances are your oven realized what you were about to do to that lovely
steak
and it had a stroke.


Actually it's about as much as two people can eat and normally tastes
fantastic roast

I grilled it in the end and it was ok, but a bit underdone for my wife.
Thinking about it I could have sliced it in two when raw and cooked as two
nice thick steaks on the pan as you suggest!



a

al wrote:

"jmcquown" wrote in message news:B4hec.11958

Al, probably should have done the roast (don't know what weight it was)
about 2 hours.

It was 550g, so would have just roast for 1h 15m. Didn't think I'd have to
change much as the temperature should be the same in the oven with the
thermostat, but obviously (now!) the fan effect and constant heat of
roasting is somewhat different to the on/off direct heat of a grill!




Note that the OP is referring to a broiler when he says
grill, not our north American BBQ grill. It's another
one of those instances when we only THINK we are speaking the
same language....

gloria p

"Steve Wertz" wrote in message
news:_didnVfFyY9oJuTdRVn-

What you're calling grilled we call broiled - using the top
element of the oven.

You could have swapped the elements.


Nah, the elements are completely different. One is a round double element
that fits around the fan at the back of the oven. The other, the grill, is
.... well ... grill shaped!! And takes up all of the top.

No idea what you mean by broiled ...



a

"Puester" wrote in message
Note that the OP is referring to a broiler when he says
grill, not our north American BBQ grill. It's another
one of those instances when we only THINK we are speaking the
same language....


You've both lost me!! But no, I'm certainly not American if that helps!
Over here a grill is an element that occupies all of the top of an oven (or
separate grill if that is the case). It's used for grilling ....



a

al wrote:
"Puester" wrote in message
Note that the OP is referring to a broiler when he says
grill, not our north American BBQ grill. It's another
one of those instances when we only THINK we are speaking the
same language....


You've both lost me!! But no, I'm certainly not American if that helps!
Over here a grill is an element that occupies all of the top of an oven (or
separate grill if that is the case). It's used for grilling ....



a

Here, that's a broiler. A grill is either a flat metal surface, heated from
below, or a grate heated with a wood or charcoal fire (preferably) or gas (less
preferable).

BOB
barbecue is a process, or the end product of that process, not the "grate"
mentioned above

" BOB" wrote in message
-
Here, that's a broiler. A grill is either a flat metal surface, heated
from
below, or a grate heated with a wood or charcoal fire (preferably) or gas
(less
preferable).

Ahhh ... like in a US burger joint, I see!! I suppose you could call that a
grill - not sure what we'd call it here - a hotplate I think. The only
"underneath" grill I know of is a BBQ. A broiler isn't a word I'm familiar
with - sounds like something involving liquid, ie. some sort of boiling
type thing.

But by whichever word, my oven can cook with a fan surrounded by an element
(bake) or from above by direct heat from a large element covering the area
of the roof of the oven (grill). Thankfully, with a closed door, the grill
obeys the thermostat and keeps a temperature up in the oven. Unfortunately
not nearly as well as the fan oven bit can!



a

" BOB" wrote in message
-
Here, that's a broiler. A grill is either a flat metal surface, heated from
below,

The flat metal surface would be a "griddle".


or a grate heated with a wood or charcoal fire (preferably) or gas
(less
preferable).

Ahhh ... like in a US burger joint, I see!! I suppose you could call that a
grill - not sure what we'd call it here - a hotplate I think.

Merriam Webster

grid·dle
noun
Etymology: Middle English gredil gridiron,
: a flat metal surface or pan on which food is cooked by dry heat
---


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"PENMART01" wrote in message
Merriam Webster

grid·dle
noun
Etymology: Middle English gredil gridiron,
: a flat metal surface or pan on which food is cooked by dry heat

True true .. that'll be why the pan I usually cook steaks in is called a
griddle pan! Suppose the US "grill" is just the large version of that ..



a

"al" writes:

"PENMART01" wrote:
Merriam Webster

grid·dle
noun
Etymology: Middle English gredil gridiron,
: a flat metal surface or pan on which food is cooked by dry heat

True true .. that'll be why the pan I usually cook steaks in is called a
griddle pan! Suppose the US "grill" is just the large version of that ..

Actually not... in the US a "grill" is a metal *grate* placed over a heat
source (gas, charcoal, wood, even 'lectric). The concept is that such a
configuration permits the rendered grease to drip down through the grate
openings so that it can be further heated so that smoke forms which helps
flavor the food. The grate is merely a convenience, an improvement of sorts so
one no longer needs to dangle their food over an open fire via a pointed
stick... merely keeps ones arm from tiring is all.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

in article , hahabogus at
lid wrote on 4/11/04 3:02 PM:


If you don't have a grill, perhaps a neighbor would let you use their
oven?


Both sets of neighbours gone off to family for dinner ((


a




A slow cooker/crock Pot?


Oh, goodness no!!!
Not for rib roast!
That would be a waste. Braising rib roast would be sacrilege.
Rib roast requires dry heat. It's too tender to be braised.

In article , Dog3
dognospam@adjfkdla;not wrote:

"al" tap, tap, tapped out in
:

Need some ideas - just put the oven on and 20 mins later went to put
in the nice rib of beef we got for Easter dinner. Opened the door and
the oven was stone cold! Looks like the element's gone after some
fiddling around (the metal on it's all messed up at one point where it
looks like the fan's hit off it and shorted it somehow).

My question is this - what the hell can I do with 600g of lovely beef
rib that should be roasted? The thought of boiling it horrifies me,
but it may be my only option if I don't want to just chuck it out.
Shops won't be open till Tuesday and the part will no doubt have to be
ordered.

Help .... please ...!


Gawd! Maybe one of your neighbors will let you use their oven. The BBQ
grill maybe. I've never put a rib roast on the grill but I don't see why
you couldn't.

Michael

My late BIL used to do killer rolled rib roasts on the spit. Awesome
stuff! Why couldn't you stick it in a closed grill and 'roast' it --
in a pan, even.
--
-Barb, www.jamlady.eboard.com updated 3-29-04.

Melba's Jammin' wrote in news:barbschaller-
:

My late BIL used to do killer rolled rib roasts on the spit. Awesome
stuff! Why couldn't you stick it in a closed grill and 'roast' it --
in a pan, even.
--
-Barb, www.jamlady.eboard.com updated 3-29-04.


the OP was british...I'm thinking grill...like the North American
equivalent to broil.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"hahabogus" wrote in message
the OP was british...I'm thinking grill...like the North American
equivalent to broil.


Irish actually ... but close



a

"Steve Wertz" wrote in message
A grill is something completely different. I've never heard of a
grill *in* an oven. Is this a UK thing?


Apparently ... likewise I'd never heard of a broiler ....




a