Cow Crust – Ingredients & Use

• black pepper
• rosemary leaves
• thyme
• oregano
• garlic powder
• onion powder
• paprika
• chipotle powder

All ingredients are organic and gluten free.

How to use (at least how we use it):

Works best on larger cuts of meat, roasts, etc.

Stands up great to complex flavors like lamb, venison, elk.

The use is super simple.

1. Make a decision to cook your meat for the next day’s dinner, thaw it out the night before. If you forget – fine, but do thaw it out a couple hours before cooking.
2. A couple hours before cooking (give it al least two) pat the thawed out roast dry and cover with a fair amount of salt (kosher – 1/2 a teaspoon per pound of meat, table salt – 1/4 of tsp per pound of meat). Cover and let it sit in the fridge.
3. If you have time – about 20-30 minutes before cooking, mix the rub with olive oil or water, 1 tablespoon of rub and 1 tablespoon of oil or water per pound of meat and this will make a rather thick paste. (You can start with 1/2 tablespoon of rub and 1/2 tablespoon of water or oil per pound of meat, and see if makes enough to cover your roast.)  Let this mixture stand to make the infused wet rub. (If you are cooking in the oven, you can substitute oil or water with a smoky alcohol of your choice, bourbon, single malt, etc. but go light, it may make the meat a bit mushy).
4. After the paste has infused for 20-30 minutes then pat the meat dry with paper towels, pour the paste on and rub it in. You can cook right away.

Modifications:

1. If you don’t have time to infuse the paste, you can use it straight away.
2. If you prefer dry rubs – you can use rub dry. Simply pat the meat dry with paper towels, and liberally sprinkle the dry seasonings onto the meat. You can cook right away.

 

OUR COOKING NOTES:

We found that slow cooking roasts at 225 degrees cooks it evenly throughout, and by searing at the end of cooking it creates a thin crust – this produces a beautiful roast without grey rings of dry meat (We choose not to pre-sear to “seal-in-the-juices”, as doing so tends to produce those grey rings of dry meat).

We cook on indirect heat. It can be simply accomplished by running one burner on the grill, covering the grill surface with foil with the gaps on the sides for airflow, and placing the roast on the top rack of the grill. (pictures of this can be seen in the corresponding blog post)

We maintain the temp of the air in the grill at 225-250, we let the meat come up to 115-125, and then sear on the direct hot flames until the inside is at 135-138 (for our definition of medium-rare) or at your favorite temp for whatever you call it.

Take it off, don’t let it sit (another myth), slice across the grain and serve.

Take pictures, record the applause and all the o-o-h and a-a-h’s.