Injector marinade for rump roast

theChas. said:

Any good ideas on this ? I need a quickie easy one. Thinking of garlic,
pepper, no salt (maybe a little), a little lime juice, a little vingar and
olive oil...any additions ?

A dense rump roast really doesn't take to the effects of an
injector too well, IMO.

-sw

theChas. said:

Any good ideas on this ? I need a quickie easy one. Thinking of garlic,
pepper, no salt (maybe a little), a little lime juice, a little vingar and
olive oil...any additions ?

A dense rump roast really doesn't take to the effects of an
injector too well, IMO.

-sw

"theChas." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Any good ideas on this ? I need a quickie easy one. Thinking of garlic,
pepper, no salt (maybe a little), a little lime juice, a little vingar and
olive oil...any additions ?

--
Posted via a free Usenet account from http://www.teranews.com

Look at my post above about "rump" or bottom round, as the butchers call it.
You're best off larding it, and seasoning the lardoons. You can lard easily
with thin strips of bacon drenched in seasonings.
Good Luck,

Kent

"theChas." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Any good ideas on this ? I need a quickie easy one. Thinking of garlic,
pepper, no salt (maybe a little), a little lime juice, a little vingar and
olive oil...any additions ?

--
Posted via a free Usenet account from http://www.teranews.com

Look at my post above about "rump" or bottom round, as the butchers call it.
You're best off larding it, and seasoning the lardoons. You can lard easily
with thin strips of bacon drenched in seasonings.
Good Luck,

Kent

Quoted message said:

Quoted message said:

Any good ideas on this ? I need a quickie easy one. Thinking of

garlic,
pepper, no salt (maybe a little), a little lime juice, a little vingar and

Quoted message said:

Quoted message said:

olive oil...any additions ?> >

*********************************

Quoted message said:

Look at my post above about "rump" or bottom round, as the butchers call

it.

Quoted message said:

You're best off larding it, and seasoning the lardoons. You can lard

easily

Quoted message said:

with thin strips of bacon drenched in seasonings.
Good Luck,

Kent

******************************
Will I need a special tool to lard it with...the one with the 3 sided blade?

--
Posted via a free Usenet account from http://www.teranews.com

Quoted message said:

Quoted message said:

Any good ideas on this ? I need a quickie easy one. Thinking of

garlic,
pepper, no salt (maybe a little), a little lime juice, a little vingar and

Quoted message said:

Quoted message said:

olive oil...any additions ?> >

*********************************

Quoted message said:

Look at my post above about "rump" or bottom round, as the butchers call

it.

Quoted message said:

You're best off larding it, and seasoning the lardoons. You can lard

easily

Quoted message said:

with thin strips of bacon drenched in seasonings.
Good Luck,

Kent

******************************
Will I need a special tool to lard it with...the one with the 3 sided blade?

--
Posted via a free Usenet account from http://www.teranews.com

Quoted message said:

Kent said " Look at my post above about "rump" or bottom round, as the

butchers call it."
******************************
I can't find your post on this. Found 2 others

--
Posted via a free Usenet account from http://www.teranews.com

Quoted message said:

Kent said " Look at my post above about "rump" or bottom round, as the

butchers call it."
******************************
I can't find your post on this. Found 2 others

--
Posted via a free Usenet account from http://www.teranews.com

theChas. said:

Quoted message said:

Kent said " Look at my post above about "rump" or bottom round, as the

butchers call it."
******************************
I can't find your post on this. Found 2 others

I wouldn't spend too much time on it.

-sw

theChas. said:

Quoted message said:

Kent said " Look at my post above about "rump" or bottom round, as the

butchers call it."
******************************
I can't find your post on this. Found 2 others

I wouldn't spend too much time on it.

-sw

Sqwertz said:

On Sun, 4 Nov 2007 22:40:36 -0700, theChas. wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Kent said " Look at my post above about "rump" or bottom round, as the

butchers call it."
******************************
I can't find your post on this. Found 2 others

Quoted message said:

I wouldn't spend too much time on it.

Do you disagree with the suggestion of barding, or...?

Steve

Sqwertz said:

On Sun, 4 Nov 2007 22:40:36 -0700, theChas. wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Kent said " Look at my post above about "rump" or bottom round, as the

butchers call it."
******************************
I can't find your post on this. Found 2 others

Quoted message said:

I wouldn't spend too much time on it.

Do you disagree with the suggestion of barding, or...?

Steve

Steve Pope said:

Sqwertz said:

On Sun, 4 Nov 2007 22:40:36 -0700, theChas. wrote:

Quoted message said:

Quoted message said:

>Kent said " Look at my post above about "rump" or bottom round, as the
butchers call it."
******************************
I can't find your post on this. Found 2 others

Quoted message said:

I wouldn't spend too much time on it.

Do you disagree with the suggestion of barding, or...?

Absolutely. Basting with lard or tallow, or wrapping in strips
of pork belly would have the same effect with a lot less effort,
all with very little return.

Marbled meat is done naturally. I've barded a few times and had
very unspectacular results.

-sw

Steve Pope said:

Sqwertz said:

On Sun, 4 Nov 2007 22:40:36 -0700, theChas. wrote:

Quoted message said:

Quoted message said:

>Kent said " Look at my post above about "rump" or bottom round, as the
butchers call it."
******************************
I can't find your post on this. Found 2 others

Quoted message said:

I wouldn't spend too much time on it.

Do you disagree with the suggestion of barding, or...?

Absolutely. Basting with lard or tallow, or wrapping in strips
of pork belly would have the same effect with a lot less effort,
all with very little return.

Marbled meat is done naturally. I've barded a few times and had
very unspectacular results.

-sw

Sqwertz said:

On Mon, 5 Nov 2007 16:52:09 +0000 (UTC), Steve Pope wrote:

Quoted message said:

Quoted message said:

Do you disagree with the suggestion of barding, or...?

Quoted message said:

Absolutely. Basting with lard or tallow, or wrapping in strips
of pork belly would have the same effect with a lot less effort,
all with very little return.

Quoted message said:

Marbled meat is done naturally. I've barded a few times and had
very unspectacular results.

Okay, that's a datapoint, but there are other datapoints in
favor of barding. Myself I haven't tried it.

(Not only did I fail to baste this rump, I had trimmed off
most of the fat... probably a mistake. I'm glad people liked
it anyway, thanks notably to is nice agressive free-range flavor.)

Steve

Sqwertz said:

On Mon, 5 Nov 2007 16:52:09 +0000 (UTC), Steve Pope wrote:

Quoted message said:

Quoted message said:

Do you disagree with the suggestion of barding, or...?

Quoted message said:

Absolutely. Basting with lard or tallow, or wrapping in strips
of pork belly would have the same effect with a lot less effort,
all with very little return.

Quoted message said:

Marbled meat is done naturally. I've barded a few times and had
very unspectacular results.

Okay, that's a datapoint, but there are other datapoints in
favor of barding. Myself I haven't tried it.

(Not only did I fail to baste this rump, I had trimmed off
most of the fat... probably a mistake. I'm glad people liked
it anyway, thanks notably to is nice agressive free-range flavor.)

Steve

Sqwertz said:

Steve Pope said:

Sqwertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

On Sun, 4 Nov 2007 22:40:36 -0700, theChas. wrote:

Quoted message said:

Quoted message said:

>>Kent said " Look at my post above about "rump" or bottom round, as the
> butchers call it."
> ******************************
> I can't find your post on this. Found 2 others

Quoted message said:

Quoted message said:

I wouldn't spend too much time on it.

Quoted message said:

Do you disagree with the suggestion of barding, or...?

Absolutely. Basting with lard or tallow, or wrapping in strips
of pork belly would have the same effect with a lot less effort,
all with very little return.

Marbled meat is done naturally. I've barded a few times and had
very unspectacular results.

Agreed, really does nothing for raised beef... barding was initiated
for large sections of wild game, helps some when roasting extremely
lean meats.

Sqwertz said:

Steve Pope said:

Sqwertz <[email hidden]> wrote:

Quoted message said:

Quoted message said:

On Sun, 4 Nov 2007 22:40:36 -0700, theChas. wrote:

Quoted message said:

Quoted message said:

>>Kent said " Look at my post above about "rump" or bottom round, as the
> butchers call it."
> ******************************
> I can't find your post on this. Found 2 others

Quoted message said:

Quoted message said:

I wouldn't spend too much time on it.

Quoted message said:

Do you disagree with the suggestion of barding, or...?

Absolutely. Basting with lard or tallow, or wrapping in strips
of pork belly would have the same effect with a lot less effort,
all with very little return.

Marbled meat is done naturally. I've barded a few times and had
very unspectacular results.

Agreed, really does nothing for raised beef... barding was initiated
for large sections of wild game, helps some when roasting extremely
lean meats.

Sheldon said:

Agreed, really does nothing for raised beef... barding was initiated
for large sections of wild game, helps some when roasting extremely
lean meats.

Seems to be confirmed by the literature -- Joy of Cooking has
sections on both barding and larding meat, but doesn't recommend
it in any braised beef recipe.

Nor does Julia Child. Interestingly her directions for braising
vary significantly from Marcella Hazan's -- she says to keep
the a liquid level of 1/4" to 1/2" by adding small amounts
of boiling water as you go along... sounds like a bit of a hassle. 😉

Steve