Dad Cooks a Christmas Roast 2016

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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