For my part there was chili, freshly fried tortilla chips, and the
salsa that I bought from a local taqueria, and the sliced top round.
I coated it with Penzey's tellicherry pepper and roasted it at 525 for
the first half hour, then at 170 for another 1.5 hours, and sliced it
thinly by hand. My wife made the desserts and salads, and I hope that
she'll describe them, but the biggest hit was the red sauce and
chips.
I'll try to get my wife to post about the desserts.

--Bryan

On Fri, 16 Nov 2012 19:23:38 -0800 (PST), Bryan
> wrote:

> For my part there was chili, freshly fried tortilla chips, and the
> salsa that I bought from a local taqueria, and the sliced top round.
> I coated it with Penzey's tellicherry pepper and roasted it at 525 for
> the first half hour, then at 170 for another 1.5 hours, and sliced it
> thinly by hand. My wife made the desserts and salads, and I hope that
> she'll describe them, but the biggest hit was the red sauce and
> chips.
> I'll try to get my wife to post about the desserts.
>
I'm looking forward to it.


--
Food is an important part of a balanced diet.

On 11/16/2012 10:23 PM, Bryan wrote:
> For my part there was chili, freshly fried tortilla chips, and the
> salsa that I bought from a local taqueria, and the sliced top round.
> I coated it with Penzey's tellicherry pepper and roasted it at 525 for
> the first half hour, then at 170 for another 1.5 hours, and sliced it
> thinly by hand. My wife made the desserts and salads, and I hope that
> she'll describe them, but the biggest hit was the red sauce and
> chips.
> I'll try to get my wife to post about the desserts.
>
> --Bryan
>
Sounds tasty! And happy birthday to your son.

Jill

Bryan wrote:
> For my part there was chili, freshly fried tortilla chips, and the
> salsa that I bought from a local taqueria, and the sliced top round.
> I coated it with Penzey's tellicherry pepper and roasted it at 525 for
> the first half hour, then at 170 for another 1.5 hours, and sliced it
> thinly by hand. My wife made the desserts and salads, and I hope that
> she'll describe them, but the biggest hit was the red sauce and
> chips.
> I'll try to get my wife to post about the desserts.
>
> --Bryan

Is 170 hot enough? I thought most slow roasting was done at 200 to 250
or so.

-S-

On 11/17/2012 8:58 AM, Steve Freides wrote:
> Bryan wrote:
>> For my part there was chili, freshly fried tortilla chips, and the
>> salsa that I bought from a local taqueria, and the sliced top round.
>> I coated it with Penzey's tellicherry pepper and roasted it at 525 for
>> the first half hour, then at 170 for another 1.5 hours, and sliced it
>> thinly by hand. My wife made the desserts and salads, and I hope that
>> she'll describe them, but the biggest hit was the red sauce and
>> chips.
>> I'll try to get my wife to post about the desserts.
>>
>> --Bryan
>
> Is 170 hot enough? I thought most slow roasting was done at 200 to 250
> or so.
>
> -S-
>
>
It's an old method but it works (although I'm not sure my oven can even
be set as low as 170). Crank the heat, then turn it down and pretty
much forget about it. I'm sure Bryan used a meat thermometer.

Jill

jmcquown wrote:
>
> Steve Freides wrote:
> > Is 170 hot enough? I thought most slow roasting was done at 200 to 250
> > or so.

> >
> It's an old method but it works (although I'm not sure my oven can even
> be set as low as 170).

I just looked at my oven setting. Lowest is 140 but I could even turn it
down lower if I wanted to...no click settings.

On Nov 17, 8:53*am, jmcquown > wrote:
> On 11/17/2012 8:58 AM, Steve Freides wrote:
>
>
>
>
>
>
>
> > Bryan wrote:
> >> For my part there was chili, freshly fried tortilla chips, and the
> >> salsa that I bought from a local taqueria, and the sliced top round.
> >> I coated it with Penzey's tellicherry pepper and roasted it at 525 for
> >> the first half hour, then at 170 for another 1.5 hours, and sliced it
> >> thinly by hand. *My wife made the desserts and salads, and I hope that
> >> she'll describe them, but the biggest hit was the red sauce and
> >> chips.
> >> I'll try to get my wife to post about the desserts.

Lemon poppyseed cakes with lime glaze (from Baking by Dorie Greenspan,
(lime glaze original)
Raspberry Cream Cheese Brownies
http://www.goodhousekeeping.com/fami...rownies-recipe
>
> >> --Bryan
>
> > Is 170 hot enough? *I thought most slow roasting was done at 200 to 250
> > or so.
>
> > -S-
>
> It's an old method but it works (although I'm not sure my oven can even
> be set as low as 170). *Crank the heat, then turn it down and pretty
> much forget about it. *I'm sure Bryan used a meat thermometer.

No, I didn't use the thermometer. It was very rare inside.
>
> Jill

--Bryan