"LadyJane" wrote in message
oups.com...
BIG roasts are why I LOVE summer here in the land of Oz!

Do you, perchance, own a weber? (kettle bbq)
I crank up my weber to the hottest it will go (usally about 30 heat
beads each side)
and when the coals are red hot, plonk a whole rump (smeared liberally
with wholegrain mustard) in, cover the bbq and walk away.
For a whole rump (around 4-5Kg) it usually takes around 3-4 hours.
Seriously, I won't do large roasts by any other means.
The end result is moist, tender, beautifully crusty on the outside -
and fan-bloody-tastic for sandwiches for the tribe for at least 4 days.
Unless we are descended on by the ravening hoardes of
neighbours/friends, who get wind of what's cooking!
One of the main tips though is to allow the meat to stand, after
cooking, well covered in foil and off the heat, for at least 30-40
minutes.

Just my 2¢ worth of advice.

cheers,
LadyJane
--
"Never trust a skinny cook!"


What are "heat beads"?

Sorry Doug,
I assumed that the little charcoal bbq fuel thingys were called Heat
Beads all over... obviously they aren't.

To describe - small black charcoal 'pillows' (about 2' x 2' x 1") used
in non-wood burning or gas barbecues - such as Weber's, hibachi etc

What are they called in your neck of the woods?

cheers,

LadyJane
--
"Never trust a skinny cook!"

"Dawn" wrote in message
...
The roast was donated by non-cooking friends for a potluck this week. I
said I'd cook it. It's huge. I'm not even sure how many pounds this is.
It's labelled "rump roast" and measures about 8 or 9 inches square, being
5" thick at one end and 3" at the other. Any suggestions for cooking
times? I've never done a roast this large before and I'm concerned about
either cooking it too long and having it dry out (esp that thinner end) or
not getting it cooked enough before dinner (7pm Thursday)
Dawn

Bring the roast up to room temperature before cooking it. The problem of
overdone on the outside and rare on the inside is less. The cooking time is
more related to the diameter of the roast than to its weight. Roasting or
braising is more related to the time it takes to start at the outside, and
work heat to the inside, or center of the roast. The length of the roast in
theory at least, doesn't affect roasting time as much.

Braise the roast. Baste frequently, and turn the roast 90 degrees every
thirty minutes. Brown the roast thoroughly before braising, either in salt
pork fat, bacon fat, or any other. Don't use olive oil. It breaks down.

If I were doing this I would follow a recipe for Boeuf Bourguignon,
but not cutting the meat up into pieces. I would lard the meat if I had the
energy with pork lardons, or strips of bacon fat, as in a daube of beef.
Braise in a nice fruity red wine. When you are resting the meat at the end,
make your sauce.
Serve with vegetables of choice.

I'm beginning to starve writing this. Boeuf Bourguignon is one of our very
favorite dishes. Easy to make. Traditionally this is served with an
expensive bottle of burgundy. In the US it's very good with a petit shariz,
with its abundant fruit and good value.
The best to you and dining friends.
Kent

Afterthought: There are many great recipes for this dish. This is very
typical.
http://www.epicurious.com/recipes/re...s/views/104754

"LadyJane" wrote in message
ups.com...
Sorry Doug,
I assumed that the little charcoal bbq fuel thingys were called Heat
Beads all over... obviously they aren't.

To describe - small black charcoal 'pillows' (about 2' x 2' x 1") used
in non-wood burning or gas barbecues - such as Weber's, hibachi etc

What are they called in your neck of the woods?

cheers,

LadyJane

They're called charcoal briquettes here, but if I see an opportunity to use
the term "heat beads", to confuse someone, I'll certainly do so. :-)

On Wed 05 Apr 2006 02:54:20p, Thus Spake Zarathustra, or was it LadyJane?

Sorry Doug,
I assumed that the little charcoal bbq fuel thingys were called Heat
Beads all over... obviously they aren't.

To describe - small black charcoal 'pillows' (about 2' x 2' x 1") used
in non-wood burning or gas barbecues - such as Weber's, hibachi etc

What are they called in your neck of the woods?

cheers,

LadyJane

Charcoal briquettes.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Dawn wrote in -
kc.rr.com:

The roast was donated by non-cooking friends for a potluck this week. I
said I'd cook it. It's huge. I'm not even sure how many pounds this is.
It's labelled "rump roast" and measures about 8 or 9 inches square,
being 5" thick at one end and 3" at the other. Any suggestions for
cooking times? I've never done a roast this large before and I'm
concerned about either cooking it too long and having it dry out (esp
that thinner end) or not getting it cooked enough before dinner (7pm
Thursday)

Crockpot, not dry, will be nice after about 8 hrs or more on low.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Charles Quinn wrote on 05 Apr 2006 in rec.food.cooking

Dawn wrote in
- kc.rr.com:

The roast was donated by non-cooking friends for a potluck this
week. I said I'd cook it. It's huge. I'm not even sure how many
pounds this is. It's labelled "rump roast" and measures about 8 or 9
inches square, being 5" thick at one end and 3" at the other. Any
suggestions for cooking times? I've never done a roast this large
before and I'm concerned about either cooking it too long and having
it dry out (esp that thinner end) or not getting it cooked enough
before dinner (7pm Thursday)

Crockpot, not dry, will be nice after about 8 hrs or more on low.



Invest in a meat thermometer...That way it'll be cooked the way you like.
And you'll know when it's ready. Allow atleast 5 degrees F under cooked
temp when you remove the roast from the oven because while resting it'll
cook and increase in intertior temp. Resting allows the juices to
redistribute and that's a good thing.

Quick probe thermometers cost starting under 10 dollars. (more like 5).
And are quite handy in the kitchen.

Consider a rub...say salt, pepper and mustard seeds. Or whatever...

Roast the beef up on a rack out of the pan drippings so it won't have
that boiled meat taste on the bottom.

--
-Alan

Thanks to everyone who had suggestions.

I do have a probe thermometer. Never associated doneness with temp for
this cut of meat, it always seemed I just had to cook 'em until they
were soft. More on that later...

I rubbed cumin on it this morning and let it sit a bit to get rid of the
fridge chill, then browned it in bacon fat. Noticed it's got big 'ol
bones all through it. Put it in my biggest casserole with a braising
liquid of tomato juice, balsamic, beef stock, sauteed onion, garlic,
carrot, turnip and dried fruit. Sounds weird, I know, but it cooks down
into a lovely sauce that gets pureed into a flourless gravy. Later I
will add potatoes, mushrooms, and more carrots for serving.

It has now been in the oven under tinfoil for 4 hours, turned twice,
smells heavenly. Thermometer reads 150, or "medium" doneness according
to one cooking chart I read. I can tell by forking it that it has the
texture of a bicycle tire, so I will continue to cook it and check it. I
expect it to be ready sometime around 6pm.



Dawn