Fresh herb salt entombed in the roast’s own tallow
by Web_Cam_Boy_15_Inch
41 Comments
digitydev
Very nice “finish”.
Cuddlehead
that prep must have been brutal
Lost-Boysenberry-302
You did this to upset us 🫣
heromarsX
That looks incredible. The herb salt and tallow combo is going to self-baste like crazy. Christmas roast done right.
Web_Cam_Boy_15_Inch
Herb Salt recipe: Get thyme, rosemary, marjoram, oregano (ration 4:2:1:1) chopped as finely as possible 10g total Garlic and shallot, thinly sliced, 30g each Salt 70g Secret sauce 200g Combine all in a sealed container for at least a week. Before using blend in a food processor to break up the garlic and shallots.
For the herbs pick the leaves of the stalks and don’t include stalk weight when weighing. It doesn’t seem like much but 10g of fresh herbs is a large volume.
That one recipe should be enough for a 4-6 bone roast.
S3ndNud3s
It took 90 minutes and I passed out twice but here’s your roast
Thisbymaster
Did the flavor make it to the meat? I normally just heavily salt the outside as anything else seems to just sweat off during the cook.
SubstantialBass9524
Username checks out
smd9788
🤨
Poetgy
Is that Caul Fat? I love it.
tooeasilybored
“not only is the glaze fresh, it’s organic”
Finb18
Look like rock
WirtsLegs
Can you walk me through the prep process?
I’ve made some good roasts but never done this with the tallow and wouldn’t really know where to start
Macgrubersblaupunkt
Right behind ya! Brine, baby, brine
AlcoholicCat69
The roast was feeling like
majorwizkid1
I should call her
ColonelTime
No nut November was rough I see.
Alpha_Msp
Seems Santa came early this year.
Badmannoobie
That looks fresh out of an onlyfans girls bedroom.
ChefArtorias
Not seasoning the end piece is criminal.
gregriegler
What a master baster! Dinner is definitely coming along nicely.
TheSnappleGhost
I’m sorry to tell you but I think somebody master basted all over your roast….
Tea_Lord7749
I think you got a bit excited
RightSideClyde
I’m a USDA meat inspector. I need to come over and inspect that thing and confiscate if necessary.
pishposh421
I see that Costco tin of cookies back there on the counter. Those are so good!
sailphish
Are you supposed to rest it like this overnight? I’ve never done the tallow version like this, but one time decided to do a salt encrusted roast for Christmas. Instructions seemed like you could prep the day of cooking, but i figured I could get started the day before because of how much else I had to do on Christmas. Well, the salt got wet from the meat, then soaked into the meat. As someone who really likes salt, the roast was beyond SALTY.
FragrantExcitement
What time should we arrive?
ndndr1
I think you misread the recipe. It doesn’t say finish ON the meat
Honest-Jackfruit5286
Looks so good, you splooged on its side.
Chi-zuru
aye bro somebody done tiddly winked all over the roast.
jdoh2g
Ewwwwww❤️❤️❤️
Pups_the_Jew
What? Why?
danleon950410
A bunch of people in the comments is gonna be like “oh that was cooked to perfection”
EvolvingPanic
I scrolled by pretty quick initially and thought it was zip tied together. Looks good now though.😊
Mingyao_13
i see you are a man of culture yourself
LeadBlooded
He cummded on the chrimas roast 😔
Grenadier_user
Bonnie blue explores cooking
Sc0rpza
Sugoi! Sugoi!
thenewjeffe
U gotta share the weight/temp/roasting time and end result
![[homemade] Prepping the Christmas roast](https://www.diningandcooking.com/wp-content/uploads/2025/12/g1sp9panl59g1-scaled.jpeg "[homemade] Prepping the Christmas roast")
41 Comments
Very nice “finish”.
that prep must have been brutal
You did this to upset us 🫣
That looks incredible. The herb salt and tallow combo is going to self-baste like crazy. Christmas roast done right.
Herb Salt recipe:
Get thyme, rosemary, marjoram, oregano (ration 4:2:1:1) chopped as finely as possible 10g total
Garlic and shallot, thinly sliced, 30g each
Salt 70g
Secret sauce 200g
Combine all in a sealed container for at least a week.
Before using blend in a food processor to break up the garlic and shallots.
For the herbs pick the leaves of the stalks and don’t include stalk weight when weighing. It doesn’t seem like much but 10g of fresh herbs is a large volume.
That one recipe should be enough for a 4-6 bone roast.
It took 90 minutes and I passed out twice but here’s your roast
Did the flavor make it to the meat? I normally just heavily salt the outside as anything else seems to just sweat off during the cook.
Username checks out
🤨
Is that Caul Fat? I love it.
“not only is the glaze fresh, it’s organic”
Look like rock
Can you walk me through the prep process?
I’ve made some good roasts but never done this with the tallow and wouldn’t really know where to start
Right behind ya! Brine, baby, brine
The roast was feeling like
I should call her
No nut November was rough I see.
Seems Santa came early this year.
That looks fresh out of an onlyfans girls bedroom.
Not seasoning the end piece is criminal.
What a master baster! Dinner is definitely coming along nicely.
I’m sorry to tell you but I think somebody master basted all over your roast….
I think you got a bit excited
I’m a USDA meat inspector. I need to come over and inspect that thing and confiscate if necessary.
I see that Costco tin of cookies back there on the counter. Those are so good!
Are you supposed to rest it like this overnight? I’ve never done the tallow version like this, but one time decided to do a salt encrusted roast for Christmas. Instructions seemed like you could prep the day of cooking, but i figured I could get started the day before because of how much else I had to do on Christmas. Well, the salt got wet from the meat, then soaked into the meat. As someone who really likes salt, the roast was beyond SALTY.
What time should we arrive?
I think you misread the recipe. It doesn’t say finish ON the meat
Looks so good, you splooged on its side.
aye bro somebody done tiddly winked all over the roast.
Ewwwwww❤️❤️❤️
What? Why?
A bunch of people in the comments is gonna be like “oh that was cooked to perfection”
I scrolled by pretty quick initially and thought it was zip tied together. Looks good now though.😊
i see you are a man of culture yourself
He cummded on the chrimas roast 😔
Bonnie blue explores cooking
Sugoi! Sugoi!
U gotta share the weight/temp/roasting time and end result
Such volume!
I can always tell the work of a **Master Baster**