After yesterday’s Rotisserie Ribeye Roast video and recipe, I got a lot of questions – a LOT of questions – about other potential Christmas roasts. Here are some quick answers from my back catalog:
Q: What about a Sous Vide Roast?
Much to my surprise, this was my #1 question. Try my Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce, and I promise I’ll have more sous vide roasts up soon.
|Sous Vide New York Strip Roast with Bourbon Cream Pan Sauce|
Q: How do you fit that rotisserie spit in your pressure cooker?
Ha. Ahahaha. A comedian. Here, try a 7 hour leg of lamb roast…which finishes in 90 minutes in the pressure cooker: Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
|Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)|
|Pressure Cooker Beef Pot Roast|
Q: That ribeye roast looks good…but what about a beef tenderloin? Or a reverse seared prime rib roast? Or a cheaper eye of round roast?
I’ve got you covered:
|Rotisserie Beef Tenderloin with Horseradish Crust|
|Rotisserie Prime Rib Roast, Reverse Seared|
|Rotisserie Eye of Round Roast|
Q: That’s a lot of beef – what about a rotisserie pork roast?
Sure. Try these out:
|Rotisserie Boneless Pork Loin Roasts, Brined, Rubbed, and Maple Syrup Glazed|
|Rotisserie Pork Shoulder with Basic Wet Brine|
|Rotisserie Leg of Pork Roast with Injection Brine and Herb Rub|
Q: My family insists on ham for the holiday…help?
I know the feeling – here are a few:
|Grilled Ham with Honey Bourbon Glaze|
|Rotisserie Ham with Orange Glaze|
|Rotisserie Fresh Ham with Injection Brine|
Which roast are you cooking?
I’m not cooking this year – gasp! I hosted Thanksgiving, and had to let someone else have the fun for Christmas. I am going to my brother-in-law’s house and and brother’s house, where they’re cooking a ham and a rotisserie rib roast, respectively. (I’ve been asked to bring a veggie side, so I’m going with over-the-top Brussels sprouts.)
Merry Christmas everyone, and may all your roasts be fantastic!
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