Okay, I can’t seem to get away from the smoker. But the weather is changing… it’s been a long Winter, and I’m ready for some smoking good food. This recipe is simple to make, yet produces a great tasting roast. The only thing you have to do is wait… Well, it is a smoker, after all. And then the "secret" step...
The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again | The Food Lab
Whole-roasted beef tenderloin is a once-a-year celebratory dish that can be fantastic if done properly. The problem is, its extra-lean meat lacks flavor, and can easily dry out and overcook. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center, with a nicely browned, flavorful crust.
NYT Cooking: Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.
Slow roast pork that's caramelised on the outside, ultra tender on the inside, with syrupy sweet-savoury-buttery juices. You could totally make this using a whole roast, but using large pieces means more surface area = more golden sticky caramelised goodness.