Comments: Stories of a Roast Beast

.... Sam McGhee........ good lord...... I know that poem by heart!.....

.... Sam McGhee was from Tennessee where the cotton blooms and blows... why he left his home in The South to roam round the pole, god only knows.........

..... sounds like a helluva thanksgiving, ma'am!...... bwhahahhaa....

Posted by Eric at November 23, 2009 10:02 PM

Funny thing, Ringo read this and informed me that his English teacher read them The Cremation of Sam McGee in class! I knew I loved his English teacher...

Posted by Bou at November 23, 2009 10:37 PM

Nearly all meat, even if it's "fresh" is kept at temperatures very near freezing so it will last longer in the stores. The bigger the hunk of meat or bird, the more likely it is to be nearly frozen inside. And the longer it will take to cook. (this has happened to me with "fresh" turkeys. I always end up putting them in a cold water bath to thaw them. Ho-hum...

As for recipes like that - I find they are almost always wrong. Regular ovens do not work the same as professional ovens. For instance when I make pumpkin pie and follow the directions starting out at a high temp and then lowering the temp to finish cooking... the process ALWAYS takes twice as long as the recipe calls for - every single time.

I can just see your dad checking the thermometer to see if it was working though... ROFLMAO. I love it.

Posted by Teresa at November 23, 2009 11:39 PM

I knew my turkeys were frozen inside, I just did not expect it with my beef!

I have to tell you, we are still LMAO over the 'the thermometer is going backwards' part. We were just standing in the kitchen and you should have seen the look on my Mom's face. And when she came back in, kind of horrified. I JUST KNEW something was wrong with that damn thing...

Posted by Bou at November 23, 2009 11:45 PM

to add to T's comment, big chains stores often freeze their meat and then "pretend" it hasn't been frozen when they put it out in the cases. I buy my beef at my butcher's so it's never been frozen. Loved that the Thermometer was going backwards though. loved it.

Posted by Oddybobo at November 24, 2009 12:45 PM

Hmmmm... blackened exterior crust, raw interior?

PITTSBURGH!

Posted by Elisson at November 24, 2009 05:41 PM

Next time don't buy the meat 10 minutes before you plan to cook it.

Alton Brown has a great rib roast recipe that includes how to dry age the meat for a few days before cooking. So buy it 4-5-6 days before dinnertime.

And yeah, they're allowed to sell meat that's NEARLY frozen, but still call it "fresh."

Posted by George P at November 24, 2009 10:47 PM

I didn't get in until Saturday night, George! I cooked on Sunday! There wasn't time to buy in advance!

Posted by Bou at November 24, 2009 11:49 PM

It's funny how Service always comes back this time of year....

Now if only they taught the one by our poet laureate about the mouse that discovered fire in a country house by dragging a stolen match through the walls of an old house.... That was excellent.

Posted by Curtis at November 27, 2009 12:56 AM