Armed with a meat thermometer, I now needed something to stick it into.

Although you can stick a thermometer into a number of meats (chicken, turkey, pork, lamb, veal, and even fish), I chose a beef roast because it was beef and therefore a challenge. Besides, true to my mother’s bargain hunting instincts, I found the roast offered at a very good sale price and I couldn’t pass it up. I brought the roast home and attacked it with the meat thermometer and a little creativity. The rest is history.

Mrs. Dash pressed into the flesh.

Source: annemaeve

Gloriously Simple Roast Beef

To make this wonderful beef, you need an eye round roast, a container of Mrs. Dash (I use the “original” blend), a meat thermometer, a pan with a rack that fits into it, and an oven. That’s it.

Start with an eye round roast that’s at least 3 pounds.

Take the roast out of the refrigerator 30 minutes before you start to pre-heat the oven.

Pre-heat the oven to 475 degrees F.

Try Some Mrs. Dash, Original Blend or Varieties

The Seasoning

Shake the Mrs. Dash onto all parts of the beef-top, bottom, and sides-and press this wonderful seasoning into the flesh. You might want to do this in your freshly scrubbed kitchen sink. It can make a mess.

When all the seasoning is pressed into the flesh, place the beef onto the rack with the fat side down.

Put the rack and the beef into the pan.

Poke the thermometer into the fattest part of the roast so that the stabbing end of the thermometer goes only half-way down.

Hot Thermometers! What Will They Think of Next?

Time and Temperature

Your meat thermometer may have a temperature setting for rare, medium, and well done beef, or it may not. So set the desired doneness either by words or numbers:

Rare = 140 degrees F

Medium = 160 degrees F

Well done = 170 degrees F

When the oven is up to 475, put the pan and its beef in, uncovered.

Set a timer for 45 minutes.

After 45 minutes, turn the oven down to 275 degrees F.

Depending on the size of the roast, the rest of the cooking may take an hour or two or more. Just check the thermometer’s progress. You can do this by turning on your oven’s light and looking through the glass door. If you don’t have an oven door with glass that you can see through, then you will have to open the door and look, which will delay the cooking time.

The beautiful thing about the meat thermometer is that it doesn’t lie. It doesn’t matter whether your oven’s internal thermometer is working or not. The meat thermometer will tell you when the beef is done.

When the beef is done, take it out of the oven and let it sit in its pan on your kitchen counter for about 10 minutes before you slice it.

My vintage Sabatier carbon steel knife is the perfect tool for slicing a roast.

Source: annemaeve

About Slicing the Roast

You need a sharp, finely honed knife. I use Sabatier carbon steel knives, which I acquired in the late 60′s.

Cut across the grain. Think about your own muscles here. Like in your arm. Muscle tissue runs in very discernable straight lines from your elbow to your wrist. You can imagine threads of tissue in a straight line from elbow to wrist. When you cut across these threads, you are cutting across the grain. This is very obvious with a hunk of beef. You can see how the muscle strands go the length of a roast. You just cut across that.

As you cut, the roast will bleed. Make sure your cutting board can catch the juice, or make sure that you are prepared to pour the juice into a container as it flows. You want to save that juice.

Before you serve your magnificent roast, pre-heat your plates. A warm plate will keep a rare slice of beef warm without cooking it more.

Heat the reserved juice in a sauce pot for pouring over the beef-laden plates when you are ready to serve.

A deck of cards.

Source: annemaeve

About Using the Leftovers

If you like rare roast beef, then you know heating the leftovers will turn the rare into the medium or well done. So here’s an alternative…

We like cold roast beef sandwiches. To have these treats, slice what’s left over of the roast very thinly. Freeze the thinly-sliced leftovers in little packets that approximate the size and shape of a deck of playing cards.

Are You Cooking for One?

Don’t hesitate to make this recipe just because you usually cook only for yourself. Those frozen and thawed decks of cards are not only great for sandwiches but delicious when heated in a pan with homemade or prepared au jus.

Take a look at more tips for planning and preparing meals for one.

When you want a roast beef sandwich for lunch one day, put a frozen packet in your refrigerator the night before. On the next day at noon, just make a sandwich!

My Future Engagement with Beef

I still have a long way to go to master the art of cooking beef. For now, don’t ask me to charcoal grill steaks for a dinner party. I’d simply swill some Scotch and turn the tongs over to the nearest guy.

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How to roast beef

http://www.deliaonline.com/how-to-cook/meat/how-to-roast-beef.html

What did they do to heal these burns?

They used warm sweet chestnut leaves softened in water and applied to the burns. My favourite which works every time is raw potato applied immediately once burned.  Please read through the information just in case and then you can take your pick.  Of course the best advice would be make sure you are safely protected in the beginning when cooking with safe oven gloves

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Gloven Schutzhandschuhe sind eine ideale Alternative zu den unförmigen und unhandlichen Ofenhandschuhen. (Bild: Welt der Wunder)

Gloven gloves are an ideal alternative to bulky and cumbersome oven mitts. (Image: World of Wonders

Tranlastion: Gloven gloves are an ideal alternative to bulky and cumbersome oven mitts. (Image: World of Wonders

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Did you know that we’re spending more on doctor’s appointments, meds, and surgery for arthritis than any other time in history. It’s shocking but true.

Arthritis is the most common cause of disability in the world, limiting the activities of millions of adults. The word arthritis actually means joint inflammation. The term arthritis is used to describe more than 100 rheumatic diseases and conditions that affect joints, the tissues which surround the joint and other connective tissue.

▪          mon-articular arthritis, which as the name implies, is a type of                arthritis which involves only one joint.

▪          poly-articular arthritis, which attacks a number of joints, usually associated joints, i.e. both hips or both knees or, in some              cases, all the joints of one leg or arm.

▪          osteo or degenerative arthritis, which is a chronic joint disease characterised by loss of some of the joint’s cartilage and                    some spur formation.

▪          rheumatoid arthritis, which is a chronic arthritis usually associated with hormone deficiency.

▪          gouty arthritis, which is popularly associated with the big toe

The pattern, severity and location of symptoms can vary depending on the specific form of the disease. Typically, rheumatic conditions are characterized by pain and stiffness in and around one or more joints. The symptoms can develop gradually or suddenly. Certain rheumatic conditions can also involve the immune system and various internal organs of the body.
 So arthritis is not just one disease it covers a myriad of conditions including rheumatoid arthritis, gout, osteoarthritis, lupus, fibromyalgia, just to name a few. Arthritis makes simple activities like walking, sitting, tying a shoe lace, or buttoning a shirt or blouse just plain torture. It strikes with a sharp almost knife-like pain. It robs you of vitality and time. The quality time that you could be spending with family and friends is too often spent in agony and distress.

We have had many people that have given testimonials for our Gloven oven gloves that have this painful and debilitating illness and find it so hard to handle hot items when cooking.  Often many concerned daughter’s and sons have purchased our gloves when parents have continually burn’t themselves while cooking.  My recommendation is that you purchase a glove that is larger than normally worn.  Sometimes the fingers are very swollen and a larger size will help.  We can also make a Gloven mitten for any one that needs protection and just cannot get their hands into a glove.

“Thank you for your speedy reply to my email regarding Gloven sizes. I now have my Gloven after being pleasantly surprised at how quickly they arrived. I have used them a few times with my halogen oven and find them perfect. I tried a few others but found them too bulky for lifting the dishes out and also I burnt my wrists and the backs of my hands a few times. I have arthritis in my fingers and having safe oven gloves with fingers and flexibility is a real bonus. I am going to recommend them to my stepdaughter who has an Aga and also has problems with her hands.  Thank you once again for excellent service and a superb product.”

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Gloven in Australia

Doing a Trace sausage,apple, high heat cook in Australia as part of the International BBQ Team Q”\’ training class / party.— with Ian Mckend

I was wondering why we were posting so many Glovens to Australia last week! Thanks to Ian and Al

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Yup after years of fumbling with the big ol’ Mitts they are retired for my Glovens.

I put them through the paces over the past few months and I have to say they are very functional and practical. Some of you may have seen them already on my Facebook page without the ProQ branding in fact my kids use them both indoors and out..
I am not receiving any sort of endorsement for the above statement although the original pair were sent to me free of charge to try with no obligation.

 Its really great to see some feedback from as far away as the US and hopefully we will see a review soon from the BBQ Brethren – watch this space

Hi Nola, Got my fantastic glovens yesterday wow they’re awsome I love them so much I’ve told people to get some when they can you’ve created the best oven gloves ever!

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