Roasts for Sandwiches

Posted by in Food

At our house I try and make everything myself, and that includes luncheon meat.  I prefer to roast large pieces of beef and pork with a heavily applied dry rub.  Cooking at 300F in the oven or the barbeque, even better the Big Green Egg, and you can expect about 20% weight loss after cooking.  So a five pound roast at $2 per pound becomes four pounds of sliced meat at $2.50 per pound; a whole lot better than the deli counter. Above is a pork loin with a dry…read more

Slow roasting

Posted by in Food

As part of my wife’s sandwich catering I handle all the meat production: curing, cooking, slicing.  I had read in a few places about cooking whole cuts of meat at a very low temperature for extended periods but wasn’t able to put it into practice until this past week.  I had prepared four whole pork legs for a lunch event on the weekend and was just able to fit them into my oven: they cooked for twelve hours at 200 degrees and came out beautifully cooked.  A nice crust on…read more


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