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Food for the Body Food for the Soul
Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
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You can "feel" when a roast is probably done enough, as it will get more firm, like leg muscle, as it cooks. If a roast still has a "flabby" feel to it, leave it on a bit longer. A meat thermometer takes the mystery out of it; cook the roast until a thermometer stuck into the thickest part reads 120 degrees for medium rare.
Easy Dry Rub Recipe for Roasted or Grilled Beef
This dry rub recipe is actually great on almost anything: Chicken, pork, beef, fish. It will also season veggies and potatoes quite nicely. It's more economical than the pre-made seasoning mixes on the market, and doesn't have the MSG. This batch will season several meal's worth.
Ingredients:
- 1/2 teaspoon of cayenne
- 2 tsp. dry mustard
- 2 tsp. Italian seasoning
- 2 tsp.granulated garlic
- 1 TBS. salt
- 1 TBS. black pepper
- 1 TBS. paprika
- 1 TBS. sugar
Simply mix the above ingredients together in a bowl and store in a small, labeled jar. Keeps a year or so. Rub onto meats before roasting or grilling.
Recipe copyright 2008 by Jennifer Cote