I just put a rib roast on my indoor rotisserie and had a thought.

Many people poke in cloves when doing a ham. How do you think some cloves would do in a beef roast? Didn't do it with this roast as I'm doing my normal with basting with watered down BBQ sauce. Just one of those thoughts that made go hmmm...

_________________

I don't know that I'd want to add clove spice to a beef roast, but apparently there are recipes calling for just that.
https://oureverydaylife.com/spice-beef- ... 35770.html

-steve

_________________
stephen boots
Microsoft MVP 2004 - 2020
"Life's always an adventure with computers!"

WOW! Thanks Steve! I never knew that corned beef used cloves as part of the pickling process. From the article you linked cloves seem to be mostly used with beef in German, Asian and Czechoslovakian dishes.

Interesting! Next time I do a roast on my rotisserie I may just have to put some cloves in just a portion while doing the rest normal. That is one advantage with a rotisserie. Since the meat does not set in a broth or marinade like oven roasted you can do different flavors on the same cut. Of course there will be some carry-over between sections but you can do a decent job of segregating flavors.

LOL! Now I have thoughts of doing my own style of corned beef. Normal corned beef is 'cured/pickled' in brine with dill and stuff. It seems that cloves are more commonly used with vinegar as the pickle base. Just might get me a small brisket and pickle for corned beef with vinegar, cloves and dill. Of course there are other spices I'd have to look up. I'm also sure that I'd want to use ground cloves instead of the spikes.

_________________

I've seen some of the Jewish deli's on Food network and Travel channel
brine the Corned Beef for up to a month

_________________
To all current duty personnel and veterans
of the American armed forces.
Thank You