HomeRoast Digest


Topic: Pot roast technique > RE: +Cupping Brazil YB (2 msgs / 38 lines)
1) From: miKe mcKoffee
Blake,
Excellent description of your technique. Sounds like you've got it down
pretty good! My first Wok roast attempt a couple years ago wasn't slightly
darker on the outside, can we say blotchy charcoal with a green center?!?!
I'd pre-heated, and WAY too much at that.
miKe 
<Snip>

2) From: Blake D. Ratliff
miKe,
Me too.  My very first roast was on a Wok on my gas grill and I could not 
even get it to first crack even after 20 minutes.  I switched to a pre 
heated cast iron melting pot (the one I use now) and finality got it to 
crack a little with results similar to yours (nearly black outside and light 
brown inside).  It sure tasted green.  My 2nd batch (Ethiopian Yirgacheff) 
turned out a little better.  I kept after it and got some tasty results and 
now I am hooked.  I may get a roasting appliance eventually.
Blake


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