This CAN'T be Correct

2,632 Views | 17 Replies | Last: 5 yr ago by schmendeler
combat wombat™
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3:15p, 3/24/21
AG
I bought a Tyson pork ribeye roast. The instructions on the package tell me to cook this 2.5 pound roast at 400 for 4 .5 hours. This is basically a pork loin. WTH are they thinking?

I generally cook these for 30 minutes or pound at 350 and they turn out perfectly. I wonder what their end result is?
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Old Town Ag
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3:19p, 3/24/21
AG
Why don't you follow the directions and see if it's better than yours normally turn out?
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FIDO*98*
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In reply to combat wombat™ • 3:30p, 3/24/21
AG
combat wombat said:
WTH are they thinking?



Don't get sued
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Old Town Ag
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3:42p, 3/24/21
AG
So if I'm reading correctly you would cook this roast for 1.5 hrs at 350? That's not long enough to get the roast tender. It's done not tender imo.
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HTownAg98
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In reply to FIDO*98* • 3:43p, 3/24/21
They might get sued if someone cracks a filling trying to eat a roast that will be turned into shoe leather.
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HTownAg98
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In reply to Old Town Ag • 3:44p, 3/24/21
Old Town Ag said:
So if I'm reading correctly you would cook this roast for 1.5 hrs at 350? That's not long enough to get the roast tender. It's done not tender imo.

It's a loin roast. It only needs to cook until about 140. If you cook that roast to 200+ it will be inedible.
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Old Town Ag
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4:14p, 3/24/21
AG
Braise!
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combat wombat™
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In reply to Old Town Ag • 4:20p, 3/24/21
AG
Old Town Ag said:
So if I'm reading correctly you would cook this roast for 1.5 hrs at 350? That's not long enough to get the roast tender. It's done not tender imo.


The roast is always tender. I love this cut because it's flavorful, tender, cooks quickly, and it's cheap. I usually buy it at HEB. However, sometimes i get it at Walmart... It's just as good, but more expensive. I guess because the packaging says Tyson on it.

I can't imagine cooking anything for 4.5 hours at 400.
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Max Power
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6:49p, 3/24/21
AG
I think you should do exactly what the directions say, and report back to us with pics.
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combat wombat™
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In reply to Max Power • 7:02p, 3/24/21
AG
My smoke detectors would flip out.
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B-1 83
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8:04p, 3/24/21
AG
Are you wearing your "cheaters"? That is an insanely long time and temp
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combat wombat™
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In reply to B-1 83 • 8:34p, 3/24/21
AG
Oh, yes. I read it correctly.

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Cromagnum
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In reply to combat wombat™ • 11:07p, 3/24/21
AG
combat wombat said:
Oh, yes. I read it correctly.



400F for 4.5 hours does not compute to 170, let alone 140. Probably an internal temp of 240 and not a hint of moisture remaining
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Teslag
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In reply to Cromagnum • 3:46a, 3/25/21
AG
Cromagnum said:
combat wombat said:
Oh, yes. I read it correctly.



400F for 4.5 hours does not compute to 170, let alone 140. Probably an internal temp of 240 and not a hint of moisture remaining



Just the way my grandparents ate theirs
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fav13andac1)c
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In reply to combat wombat™ • 8:12a, 3/25/21
AG
combat wombat said:
Oh, yes. I read it correctly.

I'd like to see someone try to shred this thing with a fork after cooking it for 4.5 hours.
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DiskoTroop
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9:50a, 3/25/21
Do this with it...

https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/
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Duncan Idaho
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In reply to Cromagnum • 10:39a, 3/25/21
Cromagnum said:
combat wombat said:
Oh, yes. I read it correctly.



400F for 4.5 hours does not compute to 170, let alone 140. Probably an internal temp of 240 and not a hint of moisture remaining

I am going to guess that somewhere between the test kitchen and the copy editor "cook for 1/2 hour" got "telephone gamed" to "cook for .5 hours" then to "cook for four point five hours"
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schmendeler
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In reply to combat wombat™ • 11:44a, 3/25/21
AG
combat wombat said:
Oh, yes. I read it correctly.

i mean, it says until it temps to 145. sure they put a bogus time amount in there, anyone with experience knows that the temp is the important part. time is too big a variable to go off of, anyway.

weird for sure. they also say 170 for best results, which is funny. is it 145 or 170?
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schmendeler
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In reply to Old Town Ag • 11:45a, 3/25/21
AG
Old Town Ag said:
So if I'm reading correctly you would cook this roast for 1.5 hrs at 350? That's not long enough to get the roast tender. It's done not tender imo.
maybe if it was a shoulder, but not a loin.
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