5691 replies to this topic

[Morgan]

How long do they take to roast? Do i just stick them in the tray with the meat?

Untill they're cooked

[Adam]

Meat is only cooking for 30 mins.

Ht.h

[skillionaire]

Dude, don't cook a roast on high for thirty minutes, cook it on low for an hour and a half. Somewhere around 140 - not sure if you have a hot or cold oven, heck you wouldn't know yet yourself!

Add the veges for the last fourty minutes or so straight into the roasting pan.

Cover the roast for the first hour, and then open her up, season first and then when you open up with fresh herbs.

[B4TT]

I do exactly as Nik has just suggested works a treat every time !

[Adam]

Bookmarking that.

This is a pre seasoned roast roll, and will be about 450g the thing says to cook it for 60mins per kg @170 then 220 last 10 mins to crisp up the pork.

Hence the 30 mins cooking time.

No good??

[B4TT]

What Nik was saying though is to not cook it at 170, turn das temp down a little.

[Adam]

Ah ok. So that 30 degrees makes a massive difference?

Also cover with what? Foil?

[skillionaire]

It's not injected is it? If it is, I can't help you.

But slow cook it mate, if you want to go all out (450G will be a TINY roast once finished cooking by the way) you should sear it off in a frypan first.

I only tell because you asked.

Foil, yes.

[B4TT]

Cover it in clingwrap.......

[Richo]

were in Willyabrup - because noone 'ing knows they are in Willyabrup!

i know its willy a brup, but can never remember the name.. so i say "just outside of Cowaramup.. wyle something up... yeah.. begins with a W.. go there"

[Adam]

Injected????

I have no friggin idea man! That's why I am asking.

I forgot the meat shrinks! Might cook it all. Does the cooking time vary?

If I cook it for an hour and a half at 140 for the whole just under 900g I should be right?

Then let it sit for ~10 mins?

Can't sear, no frypan yet

[Richo]

sear it direct on the hotplates ? or bush mechanic up a spit of you have gas

I think injected means "water added"

[skillionaire]

Let it sit for about twenty, and make sure it's covered while you're doing so.

The longer rest will allow the proteingg.,..a..abvlahg blah blah blah. Let it rest.




If you can really be bothered; do this.

220c - 20m

drop temp to 150 - 50m

Take out and let it rest for about 20m

Carve and enjoy.

You'll want to put your vegies in when you drop to a buck fifty.

Report back.

Injected is the flavoured roasts that you can buy at supermarkets - they literally inject the meat with water based flavouring and it just tastes 'ing wrong and my cooking times are 'ing wrong and it's 'ing wrong.

[Adam]

Not fuel injected?

Could sear it on the BBQ!

[skillionaire]

You don't have to sear it if you use the above method, but make sure you rub a lot of salt on the outside.

Never hurts when you're dropping that temp to grab a spoon and baste the little bugger in its own juices.

[Richo]

man, all this talk of cooked pig... oooooooh yeah *drools*

[skillionaire]

[Adam]

Aww mannn, I think it's just got pepper on it and that sort of seasoning.

Better be good. Veal wrapped in pork sounds like heaven!

Thanks for the help Nik

[Morgan]

If you stab it and blood spits out, it's not ready.

If you stab it and juices pour out. It's ready.

Always let it sit once you've taken it out of the oven.

All my roasts have been so tender.

[skillionaire]

If you stab it and blood spits out

shoot it again.