Roastery

**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.

5 thoughts on “Roastery

  1. Wendy

    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?

  2. Kristal

    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?

  3. mamster Post author

    Bacon is already brined or dry-cured, so I’m not sure how much effect it would have. But try it!

  4. Vince

    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.

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