**So, did you make the Coke Roast?**
Yes.
**How did it come out?**
Kind of dry.
**Did you overcook it or something?**
Yes.
**How is that possible, since you threatened to poke it with a Thermapen every six minutes?**
I got cocky.
**Was it good anyway?**
The crusty exterior part was awesome.
**Did it taste like Coke, despite the fact that Cook’s Illustrated promised it wouldn’t?**
Totally. But in a good way.
**Did you keep going back to the kitchen and pulling off crunchy bits?**
Yes.
**Will this experience turn you into a fool who can’t stop roasting?**
Only if I can figure out how to make a roast that is 100 percent crust.
Perhaps it could work like a marshmallow–you get a really good crust on, peel that off and eat it, and keep roasting until you get another layer of crust, and so on?
I think that’s how gyros work. Great idea!
I have to throw this out there — what if you marinated bacon in your Coke-brine before cooking it? Seriously? Would it be disgusting, or utterly transcendent?
Bacon is already brined or dry-cured, so I’m not sure how much effect it would have. But try it!
Must have been a ham kind of weekend. We did City Ham a la Alton Brown. Now, THAT is a great crust (mustard, brown sugar, armagnac (recipe calls for bourbon) & gingersnap cookies).
The Coke brine sounds promising.