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Quote from: africanmeat on December 08, 2014, 09:45:31 AMVery interesting way of brine meat . the meat looks very moist .can you taste the coffee ?Not really, but then again it was only in for two hrs not the twelve hrs I wanted. The rub with tomato paste did help out a lot and Tee's M3 was wonderful. Next time I will brine for the twelve hrs and rub tomato with M3 again. It did have a very nice mild smoke flavor and little crunchy bits on the out side. This is a very good roast and I look forward to lunch!! The idea of letting it rest before the sear came from America's Test Kitchen. They had a sirloin roast article similar to this about a year ago in their magazine.
Very interesting way of brine meat . the meat looks very moist .can you taste the coffee ?