[thechat] what is this thing anyway?

[Quackamoe]

--- Judah McAuley <laskdjfsdlk at lkdfjaslkfj.com> wrote:

> My big thing about pot roast is that it has to be
> done in a cast iron dutch oven.
>
Ooh, never thought of this.

> I take a nicely marbled rump roast (or similar cut),

I was really with you until

>    Cover with a lid and place in a hot oven for a
> few hours

Erp? So I take the meat, put it in an oven and then
put the oven in the oven?? I was wondering how many
briquettes to use and you say "put it in the oven"?
Google to the rescue.


http://papadutch.home.attbi.com/dutch-oven-recipes-potroast.htm

says "Heat a 12" deep Dutch oven using 18-20
briquettes
bottom [sic] until oven is hot." and then put the
ingredients in the oven and then "Reduce the number of
coals on bottom of the oven to 10 and place 16 coals
on
the lid in a checkerboard pattern. Cook for 75-90
minutes or until roast temperature is 145-150° F."

This whole concept sounds great and I am going to try
it out soon. Of course, my DO isn't 12" deep so I'll
have to use fewer briquettes and will prolly burn the
crap out of the first one. :(

Terry

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