Roast Pork Butt | Kitchen Daddy

Roast Pork Butt | Kitchen Daddy

Roast Pork Butt Recipe | Kitchen Daddy This is a great recipe for roast pork butt or past proc shoulder. ABOUT KITCHEN DADDY Kitchen Daddy is food, drink and cooking online magazine for people who really love eating and drinking. We are all about making home cooking as easy and sexy as possible. Our recipes are designed for the home kitchen, using ingredients you actually buy and embracing the realities of real life. We are going to drop enough knowledge on you to make you a weapon in the kitchen but not so much that you slip into a coma. If you want to learn how to cook like a chef; get a job in a restaurant, but if you want to make incredible meals for friends and family... Hit that subscribe button. SUBSCRIBE - KITCHEN DADDY CHANNEL https://www.youtube.com/channel/UC3p-hlHU9JNAbLg49SGLh4Q VISIT - KITCHEN DADDY WEBSITE www.kitchen-daddy.com FOLLOW ON https://www.facebook.com/kitchendaddy https://twitter.com/huwsthedaddy https://www.instagram.com/kitchen_daddy/

Roasted Rump Roast for Dinner! - Rump Roast Choice Cut of Beef

Roasted Rump Roast for Dinner! - Rump Roast Choice Cut of Beef

Roasted Rump Roast with Garlic embedded in meat! Learn how to make this amazing Roast for dinner. WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES! To order on Amazon: REMEMBER IT COSTS MORE HERE! Amazon Volume One 2nd Edition: https://amzn.to/2OYiKxz Amazon Volume Two 1st Edition: https://amzn.to/2zop4cq ALL PAY PAL ORDERS SHIP MEDIA MAIL (2-10 Day delivery) Use this link to pay and PROVIDE NAME-VOL 1 OR 2 AND # OF BOOKS IN NOTE BOX PayPal link: https://paypal.me/collardvalleycooks Volume One $17.00 Volume One with shipping (media mail)=$21.00 Volume Two $20.00 Volume Two with shipping (media mail)=$24.00 Volume Two and Volume One Bundle ships media mail = $45.00 If ordering multiple books shipping will be $7 plus each book fee: Ex: 3 Vol. One ={ (3x17)=51 plus $7 shipping} = $58 for 3 volume one cookbooks Ex: 2 Volume Two Books ={ (2x20) plus $7 shipping} = $47 for 2 Vol 2 books Volume One 2nd Edition Thick interior paper, Changed Cover and Color Images on 15 Pages. CHECK OUT MY KITCHEN ITEM LINKS: http://www.collardvalleycooks.com/kitchen-item-links Roasted Rump Roast 3 LB. RUMP ROAST (NOT BOTTOM ROUND) 2 TSP. WEBER STEAK N CHOP OLIVE OIL 2 TSP. WEBER CHICAGO STEAK SEASONING 3 CLOVES OF GARLIC Let Roast sit out at room temp for 30 min to 1 hour before cooking. Place seasonings in a pie plate. Peel and slice cloves into two sections. Cut three or four slits into top of roast with a Sharp knife. Place the garlic in the slits. Rub the roast with olive oil and roll in seasonings. Place on a roasting rack. Fat side up if applicable. If you do not have a roasting rack use a cooling rack in the bottom of a sheet pan. (line bottom with foil for easy clean up or spray with cooking spray if you want to save the drippings.) Sear roast by adding to a 475-degree oven until brown (approx. 20 minutes). Then turn down the oven to 350 degrees and cook your roast to desired temperature. Use a digital meat thermometer. Medium take out at 150 degrees. Let it stand 15 minutes before carving. Medium well take out at 155 degrees and let stand 20 minutes.

Cooking Pork Shoulder in the Oven

Cooking Pork Shoulder in the Oven

Today I am cooking a Boston Butt pork shoulder in the oven.

Roasted Pork Shoulder

Roasted Pork Shoulder

My first video on this channel!!! Thanks for watching and please subscribe :)

Pork shoulder (butt) roast- Chef Pam

Pork shoulder (butt) roast- Chef Pam

Chef Pam prepares a tasty pork shoulder roast from Emmett Ridge Farm. For the recipe and more about Pam please visit: www.cookingwithchefpam.com.

Roast Pork Butt

Roast Pork Butt

Roast Pork Butt ( 3 to 5 lbs) Roast @ 300 degrees for 4 hours *Use Pan with a rack in the bottom if at all possible 1/4 teas pepper 1/2 teas salt I pkg onion soup mix or 3/4 teas onion powder 1 teas minced garlic 1 teas dried rosemary or 1/2 teas fresh rosemary 1 tbles Olive Oil

Easy Oven-Roasted Pork Shoulder Butt Recipe | Pork Butt Roast

Easy Oven-Roasted Pork Shoulder Butt Recipe | Pork Butt Roast

Ingredients: 1 tablespoon kosher salt 1 tablespoon light brown sugar 1 tablespoon paprika 1/2 to 1 tablespoon red pepper flakes 1 tablespoon ground cumin 1 tablespoon ground black pepper 6 1/2- to 8-pound bone-in pork butt/shoulder Your favorite barbecue

BEST Pot Roast Recipe - Super Tender Beef Roast - I Heart Recipes

BEST Pot Roast Recipe - Super Tender Beef Roast - I Heart Recipes

Recipe: http://www.iheartrecipes.com/tender-pot-roast-recipe-dutch-oven/ . How to make amazing & simple pot roast . SUBSCRIBE It's FREE! http://goo.gl/uE0vOi Love Macaroni and Cheese? Try my easy recipe for Southern Baked Macaroni and Cheese . It's the BEST https://youtu.be/hcAM69dhawM While you're at it, check out my recipe for True Southern Fried Chicken . It's better than Popeyes! https://youtu.be/kdpQK9f-_xU And you can't forget about my How to make French Toast tutorial. It's is honestly the best recipe for french toast. Give it a try https://youtu.be/nJTSLiyXuxQ Find me on: OFFICIAL BLOG https://www.iheartrecipes.com INSTAGRAM http://goo.gl/3KaQ6Y FACEBOOK http://goo.gl/fznA5i TWITTER http://goo.gl/Js9pkn PINTEREST http://goo.gl/49P6Hd Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I Heart Recipes is a hip and up to beat cooking show that show you how to make your favorite comforts. I cook everything from your favorites southern and soul food dishes, to you favorites restaurant dishes. All of my cooking / recipe videos are short , sweet, and straight to the point, and easy enough for cooking beginners to follow.

How to Make Roast Beef in the Oven

How to Make Roast Beef in the Oven

How to Make Roast Beef Growing up it was on Sundays we would enjoy a Roast Beef. As an adult, I make these on longer weekends during the cooler months. There is just something about having a marvellous hearty roast to serve for dinner. These are actually quite uncomplicated to make. Often I have put these in a crock pot, but there is something about a slow roasted roast beef that is so hard to resist. Meat Selection You can use most any cut of meat when making a roast beef. I have used anything from a rib eye roast, to a rump roast, a sirloin roast, or even a chuck roast. All of these cuts taste quite good. Often my choice depends solely upon what is available for sale. This last week it happened to be that rib eye roasts were on sale. These are also known as standing rib roasts when the bone is left in the roast. Meat Grades So years ago I was a co-manager at a Kroger store. During my training, we received a fair amount of training within the store. I spent a month working in the butcher shop. It was there I learned about different grades of meat. Typically in the grocery stores you will see three different grades of meat, those are select, choice, and prime. Prime grade beef is the beef that is the highest of quality. The fat marbling is through out the meat. Prime beef has a lot of marbling through out the meat, less than 5% of all meat is graded prime beef. The next best grade of beef is choice, it has less marbling than Prime but more than Select. What I honestly like to do is to watch when meat goes on sale is to look at what grade of beef it is. I like to compare the price of Prime and Choice grade beef, if the difference is small, I will choose the Prime beef. It is the fat that gives you the flavor as well as the ability to make gravy and Yorkshire pudding. Seasoning the roast There is a lot of discussion around how to season a roast. If you want to marinate your roast, you need to do it a couple of days in advance. It takes times for the flavors to penetrate past the outside surface area of the meat. If you are going to take the meat from the package, and cook it your options are more limited. The flavors you add aren't going to make it all of the way through the meat. The old standbys of salt and pepper will do the job for you. You can always serve your roast with beef gravy, au Jus, or a wine reduction sauce. There is no need to worry about getting a specific seasoning together, I promise salt and pepper will do the job quite well. Cooking the roast Ideally you should cook the roast low and slow. This has some advantages over cooking the meat as quickly as it can be cooked. By cooking it at a lower temperature the juices within the meat are retained, your final result will be more tender and retain more of the juices. Cooking slower means that the meat will cook more evenly, roasts are not always evenly shaped you don't want portions of the meat to be over cooked. So by slow cooking the roast, you ensure that it will cook more evenly. Wait before you Carve the Roast So you have cooked your roast perfectly, what should you do now? Wait, wait 15 to 30 minutes. Why should you wait? This will give the meat a chance to rest. What does it mean to rest a roast? It means that the juices within the roast will get a chance to redistribute over the roast. This has a few advantages you can prepare the gravy, set the table, or even make some Yorkshire pudding while the meat is resting. You can cut it immediately when you remove it from the oven, but if you wait a few minutes, it will pay off. So when you pull the roast out of the oven cover it with foil and let it rest before carving it up. Other optional steps Trussing Why would you truss a roast, you can truss a roast to help force it into a more even shape? This will help cook the roast evenly evening. It also can make the roast easier to slice when it comes time to slice the beef. Did you know that often you can ask the butcher to truss the roast for you? You can also truss the roast yourself with some butchers string that is sold in most grocery stores. Searing before cooking You can sear the roast before you cook the roast. What this does is to help brown the roast and seal in the juices. You could stick your roast in an extremely hot oven and then turn the oven down, but this can dry out your roast. If you sear it you will sear the edges of the beef quickly, so it retains the juice. Personally I like to sear cuts such as chuck and sirloin when I cook roast, these cuts are leaner and do not self baste like a roast with more marbling.

Big Easy Butt Roast

Big Easy Butt Roast

Cooking butt roast in grease-less turkey fryer

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