Post by Chuckie on Jun 17, 2018 14:57:10 GMT -5
Hotter than the hubs of Hades today---95 by our thermometer!!!!! That is mid July/early August weather NORMALLY for these parts!! Well, I decided to take advantage of the Chambers CWTGTO. From running the well ten minutes for the rice, and approx. 30 minutes for the oven (10 min pre/20 min on w/roast), didn't raise our kitchen but TWO degrees, per the indoor/outdoor thermometer in there!!!
The roast would've been better had I marinated it OVERNIGHT, but I didn't KNOW the night before that I was gonna MAKE it!!!
TERIYAKI THERMOWELL RICE
1 cup white rice
1 small can of mushrooms
2 cups liquid
1 TBS soy sauce
Pinch (scant 1/4 tsp) of ground ginger
Put cup of rice in suitable "Chamber pot". Open can of mushrooms, drain liquid into one cup measure, then fill the cup the rest of the way w/H20, stir in ginger until dissolved. Add to rice, then add other cup water to rice + 1 TBS of soy sauce & tin of mushrooms, stir, then put in well w/10 minutes gas.
TERIYAKI ROAST
Preheat Chambers @ 400 degrees for 10 minutes
1 three or 4# beef eye of round roast (or cut of your choice, eye's what I used as was on sale)
1 cup soy sauce
1/2 cup dry white wine
1.5 TBS brown sugar
1 tsp ground ginger
Whisk bottom four ingredients together until dry ingredients thoroughly incorporated. I have like a meat syringe, and jabbed some holes in the round roast, and then syringed some of the sauce into about six holes. I fired up our OUTDOOR grill (to keep house cool), but you COULD do it in the Chambers broiler if wanted. Brush one side of meat w/the mixture, place brushed side on hot grill (or brushed side upright if using Chambers broiler) for five minutes, flip & repeat brushing meat on side just grilled, for another five minutes. I then just held the roast up w/tongs, and seared the two ends for a minute or so each, till seared & grill marked. You could also conceivably do this "stove top" w/a skillet if you wanted. Again, TRYING to keep the shack COOL...
Place roast in Lisk roaster, jab holes in it w/your meat fork, and pour remaining teriyaki sauce over it slowly & brush as you go to TRY to get mixture into holes, and put into Chambers preheated 10 minutes @ 400 degrees. Run gas twenty more minutes, turn off, eat when you're ready--two or MORE hours later is best. I don't plan on eating until about SEVEN--2:30 now--so roast should be nice & tender.
You can thicken the copious juice that accumulates in roaster to make a nice gravy, and then serve roast w/a side of the rice and said gravy, OR just the "au jus" as-is poured over it. We had leftover cucumber & onion salad from party last night, and will have some of that too, along w/frozen white corn nuked.
Pretty fair fixin's!
CHEERS!
Chuckie