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High Temperature Eye-of-Round Roast

Reviewed: Oct. 30, 2011
When I first stumbled upon this recipe I was perplexed. The thermodynamics at play here are amazing. This turned out great and came out somewhere between medium rare and rare. I made a few changes - I used about 3 cloves of garlic, made slits into the meat and stuffed them into the roast. I also tied the roast as it was a little malformed. An important suggestion - make sure you put the fatty side up so it melts into the meat. Next time I think I will try this with montreal steak seasoning!
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Pressure Cooker Barbeque Pork

Reviewed: Jan. 1, 2012
This was a remarkably easy recipe to knock out in no time! It came out great - our guests even commented on how this was as good as the best slow cooker pork but they have ever had. I did change the recipe up a bit. First, I used a 4lb pork butt, and started by coating it with a traditional dryrub. I then put the butt onto a foil lined pan (fat cap side up) and cooked at 450 for 45 minutes. This nicely browned the meat! Instead of just using water to submerge the meat, I used approximately 70% filtered water & 25% apple juice, & 5% Jack Daniels BBQ Sauce. This was my first time ever using a pressure cooker and I am very pleased with this dish overall.
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