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A Tale Of Two Roasts

OmahaSteaks.com, Inc.

Recipe from Transcript


A TALE OF TWO ROASTS

(UNAIRED VERSION)

[note: this show may be the reason it
was originally called Family Roast]

ALTON BROWN COMMENTARY ON UNAIRED VERSION

  The never-before seen version of Family Roast has a different take for tackling the holiday meal. This version has never made it to air and now you can see and hear the story directly from Alton.

  Alton shares his innermost thoughts on this episode.

SCENE 1
Cave: 5,000 B.C.

  [voice over] 5000 B.C. A feast celebrating the vernal equinox has at its center, a wildebeest roast.

SCENE 2
Knight Table: 1198 A.D.

  [voice over] 1198 A.D. A feast celebrating the English conquest of the French includes elk, swan, and bear roasts.

SCENE 3
Roast Carving Table: 2001 A.D.

  [voice over] 2001 A.D. A feast celebrating the nuptials of Margaret and Harold Wilson has at its center a roast beef.

  [carving a roast] Since the dawn of cuisine, no feast has been complete like a big, old of hunk of roast beast. The trouble is that every time a modern cook reaches for one of those skimpy little single serving cuts, the roast and its marvelous mound of leftovers comes just a little bit closer to extinction and that is a real shame. Because if history has taught us anything it's ... [cheers and applause in the background] ... it's that no matter how lame the toast, a good roast is always good eats.

GUEST: [walks up to carving table indicating he wants another slice]
AB: [to dinner guest] Again?

  Alton Brown here. Evil Mastermind of Good Eats here to point out some things. Like, for instance, this [cave wall] is Styrofoam. This is a piece of Styrofoam.






  And this [table] is just a piece of wood in good lighting. Getting hold of those gauntlet hands, that's kind of hard to do.




  Okay, and this scene is a take of on the carving station, of course, at weddings. This is like the first time that I've had on Chef's whites on in like, I don't know, 3 years. Notice how thin I was then and  how much hair I had. What went wrong? I don't know. If I remember correctly, this was just a curtain out in the middle of a sound stage. We used to rent a sound stage a few times a year to do scenes like this that we couldn't do anywhere else.



 


  I don't know who that is with a plate. Some crew member.

[note: at this time, they were still taping in the actual home of the producers Dana Popoff and Marion Laney.]

[Good Eats Theme plays]

  I've never liked this animation. We designed it for the first shows, the pilot episodes, and I always meant to go back and replace it.

SCENE 4
New Yorker Marketplace & Deli: Atlanta, GA

GUEST: Chris Casper, Butcher

  Question: how can any culture that has more lawyers than butchers call itself a civilization?

CHRIS CASPER: Hey, my brother's a lawyer.
AB: Ooo. A shame your parents must bear.
CC: Well, at least they still have me.
AB: True. Tell me, what do you roast when you want to roast something really special.
CC: Ah, that's easy. That'd have to be a standing rib roast.

  Ah, he must mean a prime rib.

CC: Not necessarily. There's a difference there. Prime rib must come from prime
   beef. Otherwise it's just a standing rib roast.

Besides beef, standing rib roasts also come in pork and lamb flavors.

  [inside the meat cabinet pointing to examples] 'Prime' is the solid gold watch of the beef world. It's beautifully formed and heavily marbled. You notice there's not a lot of fat around the meat but there's a good bit inside the meat. That means it's going to melt in your mouth when it's cooked. Unfortunately there's not a lot of prime out there so you're going to be hard pressed to find it outside of a top steak house or a specialty butcher shop. Personally, I'm more than happy to cook and consume a piece of prime beef as long as somebody else is paying for it.

Prime

  One notch down is 'choice' beef. It's kind of like the watch you wear to work and to the occasional wedding. There's not as much intramuscular fat—there's a little more around the outer mass—but there's plenty of beef flavor here and a relatively high meat-to-bone ratio. When I'm buying, I usually buy choice.

Choice

  The next down is 'select'. 'Select' is kind of like, you know, that watch you keep in your desk at work when you leave your real watch at home. There's a good bit of bone, a good bit of connective tissue and it's kind of chewy. The truth is most butchers don't even deal with this stuff except as stew meat. It makes great stew because a lot of connective tissue.

Select

  When it comes to roast, I'll take that [choice] one.

CC: That's a great piece of meat, Mr. B., but I'd suggest this one.
AB: What's the deal? They're, they're, they're both rib roasts?
CC: It's off of the same rib cut, but this comes from the loin end.
AB: What difference does that make?
CC: It's got one, less connective tissue and also has less bone mass in there as well. So pound for pound, dollar for dollar, you're getting more meat.
AB: So let me get this straight. Same cut, better value, less money.
CC: That's correct.
AB: I'll take 4 bones worth.

  Ha, ha, ha. Another great reason for having your own personal butcher. Of course when you're buying beef these days, you're going to run into some other terms you're going to be curious about: all-natural, certified organic, um, hormone-free for instance. Want to find out more about those? Check out foodtv.com.

AB: Chris, thanks for setting me up, man. Just put this one my tab, okay? [begins to leave]
CC: Um, Mr. B. I'm going to need some cash.

  [sighs] Oh bother.






  And this is a little Deli in Atlanta that's got a really nice little meat counter we moved around a lot. I don't think this guy owns the place anymore. I don't think they got bought.
  By the way, there is no Eliminator Cab. That's not a real bowling shirt. That's from a company that makes reproductions.






  Now this is important, this whole business about prime rib and the fact that prime rib is only prime if is comes from prime. See, now there you go: pork and lamb you can also get prime ribs.



  Heavy marbling. I actually don't like prime beef that much. I think it's too fatty. And when it comes to grilling, a lot of people think that grilling prime meat is a good thing. But all of that fat oozes out, goes down onto the coals and the flame bar, what have you, and ignites. I think that choice is a far, far better choice for grilling. And  you know, you're paying for this huge amount of fat. And if you don't cook it just right, it oozes out all over the place.






  Yeah, there's choice. I always prefer choice. I mean, I guess if I was going to go have, you know, steak at a Japanese restaurant where I was going to have Kobe, you know I would want that to be prime. But I think Kobe steak is prime by definition. Anyway, I think the choice is a much, much better deal.



  Ah, select. Select is okay for making hamburgers. But it's not good for much else.
  Gosh, look at all that hair. Just amazing, isn't it? I guess it'll all fall out eventually.
  Doing these kind of scenes is always kind of complicated because the lighting is so strange in the uh ...



  Oh, this is important. Yeah, [the loin end] has less connective tissue by a long shot and less bone mass. So you're actually getting a better ratio of meat to bone if you go from something from the loin end.














  I always buy roast by the bone. And usually, at home, when I do a real standing rib roast, I just eat the ribs. I cut off the rib with the meat that's in between them and I give everybody else the meat. And I just chop the meat from the bones and gnaw on the bones which is a heck of a lot tastier.
  There is no foodtv.com anymore, by the way. It's foodnetwork.com.

  And there he is wanting cash.

  Oh bother. 

SCENE 5
B.A.'s Apartment

  To illustrate just how simple roasting a great roast is, I've decided to roast my roast here in my brother's roast which has got to be the most gastronomically barren spots on planet earth. Liker urban T's on Sorphia Lorren, beer improves with age. Why? Well, think about it. Like all meat, beef is mostly from water. Now water is not famous for having a whole lot of flavor. But believe it or not, after aging—just a couple of days in the refrigerator—this piece of beef will loose up to a cup of water: less water, more flavor. But wait, there's more. During this time, enzymes inside the meat are continuing to go about their business, breaking down connective tissue. So besides more flavor, it's also going to be more tender.
  Of course, if we don't stick to some guidelines, this can become a very expensive and very stinky laboratory experiment. We need about 50 to 60 percent humidity, which is pretty close to what most residential refrigerators maintain. We also have to have extremely good airflow. Now you could just leave this meat uncovered in there and it would certainly dry-age. But that's just a little too unsanitary for me.  Which is why I constructed this roast crypt.  It's just a plastic container that I've drilled full of holes. Placed thusly [on top of the container containing the roast] I get plenty of airflow while keeping things reasonably contained.

  [now at the fridge] So, where does this go? Like Flip Wilson said, "On the booth in the back in the corner in the dark." All the way on the bottom shelf, all the way in the back. [sniffs] Ooo. Of course, there's kind of a thin line between dry aging and, well, rotting. And the line is temperature. You've got to keep this box between 34 and 38 degrees or what is in this box [the beef] will be in jeopardy. The only way to be absolutely sure, install one of these [fridge thermometers]. There's got to be one in every refrigerator in my world.

Dry age your beef in the fridge for 2-4 days.

  [opens the oven] Hey, I've been looking for that mixer. Now, admittedly, a skilled grillman can cook a wonderful roast over open coals. But most of us do our roasting in an oven. But if your oven looks like a set piece from Journey To The Center Of The Earth, you'd better not expect much in the way of actual performance from it. Why? Well, because cleanliness is next to ... hot-liness. Yeah.




  And here comes the part of the show never seen before by civilian eyes. The first place that we decided to do this show, was in a home owned by a friend of a guy named Sother Teague who was the head of our culinary department at the time. And we decided what we really wanted was the antithesis of anything that you ever seen on a culinary show. Because, you know, everything in food shows is nice and shiny and new. So we decided to go into this really, really semi-ratty kind of place and pretend it was my brother's, B.A., my alter ego, my doppelganger, whatever. And that I would go to his house to do this.
  I thought that it worked great. I thought it was really funny. And the confines forced us to do some things we ordinarily wouldn't do with camera placement and whatnot. But the creative folks in programming at Food Network, at least at the time, decided that it was just too extreme, too unattractive and requested that we re-shoot it. And we did. We re-shot those scenes that, you know, that are shot here in this house. And that's the way that the show aired. So now the original version is being released and, I have to say, the version that I like the most. Although I do like the spinning oven we ended up using in the final version that was aired. I like this funky kind of nasty place. And there's something about it that, I don't know, ... I'm glad that people are finally getting to see this.
  And believe me, this place got cleaned a lot before we used it. The guy cleaned a lot.




  It really did smell funny in there. I mean, this is like college guys. Guys that, you know, I mean ... really ... not ... ornate. It was perfect for this. The whole thing was that my brother was in a convention, I can't remember ... He's a dentist or something. I can't remember what it was. But he's in Vegas on a convention. And for some reason I'm stuck in his house.







  Now there's the mixer that he stole from me back in American Pickle. And we used that same goof, that same situation in the version that aired. But the oven wasn't nearly as bad as this. This is the actual oven in that actual house.
  "Journey to the Center of the Earth." That's pretty funny. That's pretty ghastly, isn't it? I have no idea what they've got on the walls of oven.
  And now we go back to ...

SCENE 6
Racquetball Court

  Now let's say for just a minute that this [racquetball court] is the interior of a really clean oven. Okay now depending on whether you own gas or electric, when you turn that thermostat to bake, one of two things is going to happen. Either an electric coil located right along the floor is going to start glowing red or a gas burner located just under the floor is going to fire. Either way the air near the floor is going to absorb heat, expand, and go up [throws red ball up in the air] to your food. There it's going to give up some of its heat and return [a blue ball falls back down] a little bit cooler thus setting up a convection current which, if you have a convection oven, is going to be enhanced by an electric fan. But, there's something else going on here, too.
  Infrared waves are being emitted, either by the coil or the oven floor itself. Now these waves are going to ricochet all around the oven and given time they're going to hit your food from just about every angle. Just even the nooks and crannies of this chicken. Now since there's a pan protecting your food from direct thermal onslaught this is a relatively mild cooking method. I mean this doesn't carry the kind of energy womp as 350 degree oil. Therein lies the essence of roasting: even, omni-directional heat. But what happens if your oven walls are all scummed up?
  [black drapes fall across the court walls] Now the energy meant for your roast is being either deflected by or absorbed by the grunge on your oven walls. Now that's not to say that your beast isn't going to take a few hits here and there. But believe me, in the end it's going to end up being done on one side and underdone on the other.




  ... this is a racquetball court at a health club in Atlanta. The sound in there was really horrible. But I think this is one of my favorite explanations of a science issue on Good Eats.
  It was a lot of fun to shoot right up until the time when they turned on the machine that throws the tennis balls. You don't realize it, that it's ... [now referring to the oversized tennis ball] ... of course, that's not a real tennis ball and someone up there caught it. And I don't know remember how that happened, exactly. And it comes down blue. It's amazing how many people don't actually recognize that the ball changed colors.
  [referring to the last line of this paragraph] Yeah, you bet there is. It's you getting hit by tennis balls coming out of this machine that just sends out these balls in an incredibly high velocity. And you can't really see them because they move so fast. And trust me, I'm getting nailed like 1 out of 5 balls is hitting me. And I feel certain that that's because the prop guys were aiming it at me. Did you see that one? It was right at my belt-line. That hurt. Don't think that that didn't hurt.
   I especially like the little helmet that they made for my chicken. The very same guys that are pelting me with the tennis balls made that little helmet for the chicken.
  Oh, see that? That hurt. And that almost hit the microphone, too. That's why you could hear it so well.
   Now believe it or not, we never actually ... This is moving to another location. It looked like we dropped curtains but we didn't. That's on a sound stage in Atlanta. Because we couldn't figure out how to rig the curtains on the actual walls of the health club, there.

SCENE 7
The Kitchen

[since there are no commercials for this unaired episode, this ends up being one long scene]

  Now although I seriously doubt we'll ever get this box back up to factory specs, I think we would certainly profit from running it through a nice long self-cleaning cycle.

An oven self clean cycle is simply a highly elevated temperature of 800ºF coupled with an oven door locking mechanism to protect the cook.

   Two days later and our roast is definitely dry on the outside. How dry is it on the inside? Well, let's see. When we purchased this, it weighed about 9 and 1/2 pounds. Now it weighs ...

2 Days Later

AB: Scale please. [a grocery Detecto scale cranks into view]

... let's see. [places the scale on the scale] Yeah. Jeepers. We've lost almost a pound of water. That's a pint to you and me. That means that every single bite of this roast is going to be even more luscious, even more flavorful, even more delicious than it would have been before we aged it. Technically, it's also going to be a little bit more expensive. But hey, it's worth it. [sniffs the meat] Okay, you may notice that when dry-aging beef there is a little bit of an aroma, okay? We're used to our beef being so squeaky clean that there's no smell at all. This is going to have a nice, kind of, earthy aroma. That's okay. That's the smell of success.
 

  [back in the oven] Now just the move the ... [notices the grunge in the oven] ... egads. It would appear my brother's self-cleaning function is truly defunct. There's no way my roast is going to get a fair trail in this mess. What I need is an intermediary closure; something that will take whatever heat dinosaur will generate evenly feed it into the roast. Now what I need is like, a big Dutch oven. But I don't have a .... Wait a minute.

Roast in a clean oven, or a clean intermediary structure.







  Now we're back to the nasty brother's house and the dirty oven. Self-cleaning, of course, is nothing more than a really, really, really, really high heating. You know, most self-cleaning ovens run up to about 850 degrees. And I like cooking pizzas at that temperature. So, I actually used to have an oven where I had filed off, or I should say sawed off, the locking mechanism so I could access the oven during the self-clean. So that way I could do cookies, sorry, pizzas at a really, really high temperature.







  I love that scale. We ended up using it in the final aired version as well. It's not an advertisement for Detecto scales, believe me. I just love that swing in and swing out. I kind of got caught up there for a second.
  We used this one camera position which I think was from the top of the refrigerator because it was, like, the only angle on the entire kitchen that we could work. We couldn't move the steadicam around in there. So we had to go with a static camera for most of the show with me just sitting there. It's kind of like a security camera feel.








  Yes, truly defunct. This whole idea of using the terra cotta pot to cook in actually did come out of a situation where I was living in a place that had a very, very, very very messed up oven and was trying to find a way to get around that.

  Now if memory serves me correctly, the original Dutch ovens weren't cast iron at all. They were brick. And that makes a lot of sense. Because nothing heats more evenly than ceramic. Now this terracotta planter "borrowed" from next door, ought to be a perfect oven inside an oven. In fact, you could use almost any kiln-fired, unglazed vessel. Just make sure you put it in the oven when the oven is cold. Otherwise, thermal shock will crack it like an egg.
  Oh, and since we want to deglaze the pan that the roast is sitting in, we're going to have to put something inside of this because you can't really deglaze terra cotta. So, we'll just use a big pan. Of course this one's not going to fit because of the ... [handle, which he snaps off easily]
... handle. There we go. we'll let that preheat along with the rest of the rig. Perfect.

  This is all pretty much, based on truth. "They were brick," that's right. So we're using the terra cotta pot ... The importanat thing about cooking with terra cotta like this, is that you use unglazed terra cotta. I find the ones made in Italy are the best. Although, some people have told me you want American ones, because American ones use a cleaner kind of clay. But you know what? I've been cooking with this stuff for years and I haven't sprouted a third eye, yet. So, I feel pretty good about it.
  So far, we've got, like, two camera positions in this room. The one inside the oven and the one on top of the refrigerator which is kind of funny, I think.
  {laughs at himself taking off the pan handle]
So we sacrificed pan. That's not so bad. I thought that was kind of funny, myself. And on goes the lid. I can't imagine why anybody didn't like that [unaired] show.

  [setting the oven controls] A great majority of roast recipes call for an initial sear either on the cook top or in a 500 degree oven. The idea is to create the hard deep-brown crust on the outside of the meat and the drop the temperature and let the roast coast the rest of the way to doneness. This is an okay philosophy. But the truth is, is high heat damages proteins, okay, and that translates to more moisture loss. Now if we provide this big squeeze at the onset of cooking, we're going to lose more juices through the cooking process. And what's worse, they're going to evaporate out of the pan before we get a chance to turn them into a dipping sauce. And hey, that just wouldn't be right.
  So, I like to start my roast off at a nice, slow, balmy, 200 degrees. And we're going to let it get almost all the way done, and then we'll put the hurtin' to it.

Bring meat to room temperature before roasting

  Go ahead and let this preheat for about 45 minutes just to get that terra cotta nice and hot. Meanwhile, we prep.

  I think that oven was from 1961 or something like that. You know the thing is, is I think that most of us have at some point in our life lived in a place that looked like this. I mean, for me, heck, when I was in college, would have been a step up from what I lived in. I don't think there's anything out of character ... ??? Most of us have an experience like this.



















 


  Then only exception to this rule about searing, you know, doing the searing after the main cooking is poultry. I always sear poultry first because there's that subcutaneous um ....

  As far as I'm concerned, a good piece of beef appropriately aged doesn't need much in the way of interloping flavors, okay? A little oil would be a good idea. Just use a little vegetable, canola, oil, a teaspoon tops, rubbed on.
  Now next we're going to need salt. I usually go with about a half teaspoon of kosher salt per bone, okay? So in this case, we've got 4 bones so we're going to need 2 tablespoons [sic, he either meant 2 teaspoons, or 1/2 tablespoon per bone, but by the looks of it, he meant the latter].

Canola Oil

Kosher Salt

  Now believe it or not, salt is not going to do anything. Nothing! Nothing at all for the interior flavor of the meat, okay? All it is going to do is pull juices up out of the meat. And that's important, though, because it's going to help create a better crust. It's also going to season the drippings of the meat which is a nice plus. Again, don't forget the bone side. You want to get this everywhere. Just sprinkle it on. I kind of like to pat it on to make sure it's thoroughly adhered to the meat. And don't forget the ends. Of course, this [end] is going to season the ends of the meat, which for two fortunate diners, well, that's a very good thing. And I'm going to make sure I get one of them. There. A little bit more on this end. There we go.

... Oh, we're going handheld [camera]. I love this that the door keeps opening. It really did do that.
   Um, I sear poultry first because you want the subcutaneous fat to move around and kind of fry the skin from the inside. But we don't need the use of that subcutaneous fat in, you know, beef or pork. And the truth is, is there isn't that much. It's kind of clotty; it's not all around. So there's no reason not to do your searing at the end when you've got a little bit more control over where the fat actually is.









  I know that looks like a lot of salt.
  Though it does a lot for the exterior of the meat. I actually went kind of light on this. I really, really pack my rib roasts down with salt and a lot of pepper so you get a real real solid crust. And no, it will not flavor the interior of the meat. That would be impossible. But it does change things and it does really, really, really  upgrade the quality of the outer crust.


  I say, "two fortunate dinners" because I certainly like the ends best. The middle doesn't have a whole lot to offer. I like the taste of the char. 

  When it comes to figuring doneness on a roast, there are a lot of recipes our there that will give you a formula. It says so many minutes per pound, 17 minutes per pound, 15 minutes per pound, 30 minutes per pound. I don't care how many minutes per pound they propose, it's bad math, okay? Because those formulas can not take two crucial things into account. One, the beginning temperature of the meat. And two the shape of the meat. And believe it or not, the shape, more than the weight, determines how slow or fast a roast is going to roast. So, how do we know when a roast is roasted? There's only one way to tell, you've got to use a thermometer.

  [referring to the door swinging open again] The really happened.
  I got that shirt in Hawaii ... I think.







  I actually like this piece of meat better than the one that we ended up using in the version of this that aired. Just a little bit better shape, better composition.

  [notices some flatware in the drawer]  Hey, gee. That looks an awful lot like grandma Brown's silver. But it couldn't be, because that was stolen from my house during a burglary in '92. Hmm. Oh, well.
  I like proper thermometers because I like knowing what's going on during the cooking process. And they all come with a long skinny probe. And the art is knowing exactly where to put this device. You've got to survey around and look at your meat. Because you want to go for center mass but you want to miss bones. So, I like to go right dead down the middle on a piece like this, about half way through to the bone. Next up, the oven.

Be sure to use just enough oil for lubrication and rub down the rib side.

  [takes the terra cotta out of the oven, puts the roast in the pan, lids up and closes the oven]
 

  Okay, here's the tricky thing. The cooking isn't going to stop just because we take the roast out of the oven, okay? Because there's such a thing as carry-over. Once heat starts to push into the meat it keeps going, even when there's not more heat behind it.

200°

Carry Over Heat

  Now a lower roasting temperature is going to result in less carry-over. But the internal temp is still going to increase about 10 degrees once the meat's on the counter.
  Now as far as I'm concerned, there's only one temperature for a rib roast, medium rare: that narrow beam of joy between 127 and 132 degrees Fahrenheit. Now I'm going to count on about 10 to 12 degrees of carryover. So I'm going to set this to go off at 118 degrees. How long is this going to take? Depends entirely on the meat.

  [referring to the stolen spoons] Whah, whah, whah, whah. I've got to write more parts for my brother. I like him because he's quiet.


  This is important. A lot of people have a hard time with probe thermometers because they don't get the placement right. And it really is kind of a finicky issue. I used to say "put it in the deepest part of the meat." But I've come to the conclusion that I don't think that's right because, let's face it: most of meat isn't in the deepest part. But I think only 1/3 into the meat is enough. Because you just don't want to shoot for taking your temperature at the deepest part of the meat because the majority of the meat isn't the deepest part of the meat. The nice thing about this method in going very, very low and slow in the beginning is that you've got evenness going for you.

  The bigger the piece of meat, the more there's going to be carry-over. Big roasts, turkeys, usually end up being over cooked for one reason and one reason alone, and that's because people don't think about the fact that there's going to be carry-over heat which is going to take the meat up, up, like I say there, 10 degrees quite possibly. And sometimes that 10 degrees makes a huge difference.






  Wow, I look so young. I was. Like Indiana Jones said, "it's ain't the years, it's the mileage."




  [referring to this line]  That's not true. It also depends, somewhat, on the oven. But mostly on the meat.

  [he opens the oven after the temp has reached 118] Now, let's take a look. Now be sure to open this away from you in case there is steam, okay? Well, that looks pretty pallid. But remember, we're at this point it's only mostly cooked, okay? We've brought it up to 118, but we've still got the whole outside issue to deal with.

  Still, we're going to go ahead and let this rest because we don't want the inside to get any hotter. So, a piece of heavy-duty aluminum foil, torn thusly around the probe of the thermometer. And just lightly clamp that around the edges and remove to the counter.

Give it a rest

  Now, how long to let that rest? Well, until the numbers on the thermometer quit going up. Which will give us just enough time to boost our box here and our beehive oven to 500 degrees.

500° for 15 mins.

  Hard to believe, but this old clunker actually did make it to the big 5-0-0. So, it's time to get crusty. Just be careful, okay? This stuff is rocket, rocket hot. So the roast goes back down. And of course we must remove the foil. If the foil's there, you won't get a crust.
  Now I'm not really concerned about the internal temperature of the roast any more because we've rested this. But, if I were to pull this [probe] out, it would be like opening up a spigot in the side of the meat. We'd lose a lot of juice and that's not good. So I'm going to leave it for now. Top goes back on and in we go. How long? Depends on the meat.

Some ovens include time/weigh guides for roasts.
Only trust a good probe thermometer.

  And there wasn't [steam], of course, because it was cold by then. I don't think that oven worked at all. We were cooking ... Actually, we had an oven, a real oven, that worked in a truck outside. And so we would take it out and we would go into the back of this truck and then we would do the cooking and then we would move the meat in. Just the challenges of cooking on location. Hey, once season 5 started we were cooking on a loading dock most of the time. So, it wasn't that big of a change for us. We've been, like, Bedouin 90% of our show life.











  There really is such a thing as a beehive oven. It's usually kind of an earthen almost an adobe like oven. Small, usually used for making breads.

  later at the oven] The moment of truth. Now that's why I call crusty. Just go ahead and get that probe out of there. Put this [terra cotta top] back in the oven to cool off. This [meat] we move straight to the cook top because it is time to make a juice. Now some people like to call it jus but I think that's just kind of funny talk. Put this [bottom terra cotta piece] in [the oven]. There.
   Now just go ahead and move the roast directly to a cutting board. Don't stick a fork in it. And cover it with foil. That'll wait on us.
  Now the first step to making a juice is we've got to get the grease out of this pan. But do not throw it away because it's really great for making Yorkshire Pudding. That's another show. So, just drain. I use the term "pan" very loosely in this case. There we go. And then turn this [pan] onto high heat. 

  Now, at this point we really want to dissolve all those little bits on the bottom of the pan. That's really, really good stuff. And to do that, we need water or water-type liquid. And to tell you the truth, there's nothing better for it than water. One cup, right in the pan. You know, water's good at dissolving things, but it doesn't bring much to the party as far as flavor goes. That's why I also add a cup of red wine. Like the stem-ware?r

Deglaze

1 Cup H2O

1 Cup Red Wine

  Now a lot of folks like to do the entire deglazing and sauce making with just wine. But I kind of feel like that once this reduces down, if it was just wine it would be too strong and it would overwhelm the meat. And that's why I go with a half-and-half mixture. Speaking of half, reduce this by half. 

  Time to add herbs. Sage, in my case. And you know what? I don't want to chop it up because I don't wan to have to strain it out of there later. So, I just give it a good bruising and into the pan. Let this cook for one minute more. Not a second longer.

3-4 Sage Leaves, Bruised

For a thicker sauce, stir a couple of pats of
butter into the hot liquid just before serving.

  And, out come the roast. That's just about perfect, too. I really, really, really liked this piece of meat and how this one turned out. We got it all in one. I think we had bought $500 worth of meat and we got it on the very first one. It was just ideal.
  That is a jus.  Jus is for juice. What's funny is au jus which means "with juice." ... Or "with au jus." That's the way it is. That's right. Au jus, 'with juice' instead of saying "with au jus" is the funny talk.




  And most of the folks that make jus for roast have problems because they don't get enough of the fat off. And fat can throw off everything. Although any sauce that you make like this, a jus or a gravy, you can always cook to the point that all the oil comes up to the surface and you can dab it off. You can get it off with a ladle or you can take it off with a paper towel.






  I think in the 2nd version of this show, we contemplated getting rid of the water and just using wine. But the balance was never quite there. Yeah, we talk about this with just the wine. It was a hard decision to make. And it really does depend on the wine. You know, there are some wines you can do the deglaze and the cook-down with just wine and it's fine. Others, it's not. Wines like Cabernet-Sauvignons are way too tannic.







  Sage is a tricky thing. Yeah. Don't chop that up if you don't absolutely have to. Just get it nice and open and let the heat do the rest of the work.

  When it comes to carving, I go electric. And this is why. [cuts the bones off and in between them in mere seconds] These are like gold. But I wouldn't serve them to anybody because I plan to eat them later. A little salt, a little pepper, wrap them in foil, put them in the oven for 350 degrees, great stuff.
  Now the rest of this we will slice into half inch pieces which is going to be easy because we've basically got a boneless roast here. Meanwhile, my brother will take care of recapping today's events.

  Back to my brother's house and for the carving. And I really, really like the way this meat looks. Going at it from a different angle than we have before. Oh, look at that [ribs]. Oh, yeah. Now you can take the whole rest of the roast. Just let me have those ribs ... right ... there. I would actually put those back under a broiler for a few minutes.
  A big boneless rib roast.

BA: Remember, when it comes to a great roast, where and what you buy matters a lot more where you roast it. So, talk with your butcher. If you don't have one, one will be appointed for you. Dry age your beef in your refrigerator for 2 to 4 days, bring it to room temperature, season it simply but thoroughly. Roast it in a clean oven or a vessel that promotes even heating at 200 degrees or until it reaches an internal temperature of 118. Then give it a rest. And then blast it at 500 for another 15 minutes or until crunchy on the outside. Then deglaze and prepare to amaze.
  So, what's the occasion?

AB: It's your birthday.

BA: Cool. Whatdaya get me?

AB: A mixer.

BA: [looks back at the one he originally stole] Cool.

Talk with your butcher before making any roast purchases.

Dry age your beef in the firdge for 2 - 4 days.

Season simply but thoroughly

Bring meat to room temperature before roasting

Roast in a clean oven, or a clean intermediary structure.

200°

Give it a rest

500° for 15 mins.

Deglaze pan and build sauce.

  Of course my brother didn't appear.
  I like him better when he doesn't talk.
  You can almost ... You can't see the split screen. But this is actually two shots that are married together right there, the line is right off my left foot and my right ... I'm sorry, my left shoulder, left foot.



















  Timing is everything to make these shots work. Being able to react to each other. But actually, the back of the shot over by the counter I'm listening to playback of the shot in the foreground so that I know exactly what I'm saying at what time. Like right there. See?


Last Edited on 08/27/2010