Alton Brown emphasizes the importance of giving a holiday roast time to season, advocating for a 5-day dry cure of salt and pepper to enhance flavor and tenderness.
Using cheesecloth to cover the seasoned roast allows for moisture to escape while preventing the surface from drying out completely, ensuring a juicy, flavorful result.
Brown's dry curing method serves to not just flavor but also tenderize the meat as it cooks, resulting in a roast that's perfectly melt-in-your-mouth.
In addition to salt and pepper, incorporating brown sugar, paprika, and spices like garlic can diversify the flavor profile of the holiday roast.
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