how long to cook a 5 lb pork roast
771697
Sorry, Lon, I've never cooked a pork roast in the Big Easy. I would think, however, that it would take at least 30 minutes and then you'd want to check to make sure the internal temperature is at least 145 degrees.
771698
I would guess about 50 minutes. The few times that I have used this cooker has lead me to believe that cook times are approximately 10 minutes per pound. Just make sure to use the thermometer so you never have to guess when it is done cooking.
771699
Ortega is shouldn't take that long. It took me under three hours for a fifteen pound turkey. I would call char broil and see if they can help you come up with a solution
771700
Probably forever, it took me 6+ hours to try to cook a turkey and it still wasn't done
771701
3 hours. I cooked a pork shoulder 8 lbs for 2 hours 40 minutes. That wasn't enough. It needed at least 30 more minutes. Hope that helps! Enjoy!
771702
I haven't tried a roast of any kind in it yet.....but they stress in all their documentation to use a meat thermometer (which is included with the cooker) to check for 'USDA recommended safe cooking temperatures'.....
1968562
It is very dependent on the temp setting and fan speed. Typical roast per the included instructions takes six minutes. For a SHB I would go for a longer, slower roast, say about ten minutes. There are some good tips on line, do a search on Fresh Roast SR500 roasting.
628259
1pk for 4L of water. Add beef of choice, grilled onion & a little fresh ginger into pot & boil. Skim scum for clear soup, add closed pack & cook over medium heat for 20 mins (to prevent pack from breaking). Remove closed packet
338200
110- we really like ours. We did a turkey breast over the 4th and it was so tender I had a hard time cutting with a knife. It just fell apart. We have done countless pork loins. Hour and 15 minutes at 350 and pop the door open and paint a little sauce on it. Worth the money
1931839
Less than 10 pounds. It looks heavier than it is, And if you get one, & it's your first one, you might consider one of his other ones with per-programed settings. then advance as you get use to Pressure cooking. try stew meat & fresh vegetables, add one can of beef broth & you'll have a meal of tender beef in less than 35 minutes.
935889
Depending on how thick you slice the meat, you could reasonably put 4-5 lbs. A friend gave me two elk roasts that weighed in about 5 lbs. I sliced it on the thin side and used 8 trays. I had the butcher slice a 3.5 lb. beef roast and only used 5 trays. I spaced the heat about 1/4 in. between pieces. I hope this answers your query. Happy Dehydrating.
2002088
Cover beans with water, 1 to 2 inches over the beans; soak overnight. Pour into a strainer and rinse. Return to pan and cover with water, 2 to 3 inches over beans as they will expand during cooking. You can add salt if you wish. Bring to a boil then reduce heat and simmer 60 to 90 minutes depending on how firm you want them. I like to make hummus so cook mine on the longer side. If you like a firmer bean for salads and stews, cook them around 60 minutes and check them. I also cook a larger amount, drain and dry them, put them in 2 cup serving sizes then freeze them.
661292
Much depends on oven temp and meat to cereal mix ratio. Using my 350 degree F. oven, 1 1/2 lb. meat, 1 1/2 cup oatmeal plus spices and fresh green aromatics (parsley and thyme) I average 55-65 minutes. Best advice is (at least initially) insert a meat thermometer and check after 45 min. at 5 min. intervals until desired temp is reached and thumb pressure on top is right. Note: I prefer moist (more give) rather than dry (firmer) meat loaf.
1677467
Keep your big bags! Match light are just user friendly. You should soak coals very well so each one will light for even cooking. Just endure you have correct amount of coals 12 to 13 lbs.On larger cuts is meat that will be over 2 hours you just simply add a layer of non match light coals. I would recommend using match light on cooking just to get an idea how this cooker performs.
352512
I cooked a 2.5 lb roast however, it could accommodate a much larger roast. You just need to be careful the roast does not touch the burner elements in the back of the unit.
97125
I cooked a 35lb suckling pig. I believe you can cook a 50lb with no problem.
119938
I haven't cooked more than 2-21/2 lbs so far, the recipe book that came with it only has a few recipes but the most amount of meat shown in there is 3 lbs.I have cooked a larger amount if you include vegetables and potatos. the instructions say do not fill over 2/3 full though.There is a toll free number you can call at Presto though; you can call 8 AM- 4PM central, weekdays at 1-800-877-0441
1362556
Modified with a soup can on top, Hi-Temp silicone to seal leaks and bypassed thermal protection.Done over 100 roasts at 5-6 oz each. Requires stirring for first 2 minutes, roasts easily into 2nd crack in 8-10 minutes. 4 oz quantities require no stirring, but difficult to reach 2nd crack.
1786785
Heat to 350 degrees. Wait for light to turn green. 3 to 3 1/2 minutes per pound. When the turkey breast reads 155 to 160 it is done. Let it rest 15 minutes before carving.
776775
For a darker roast, it likes about 125 gm. (4.4 oz).. for a medium roast at about 26-27 minutes, it can take 135-140 gm. or about 5 oz... i like a medium roast, where no oil spots show up.. and depending on the bean, i can roast about 5.3 oz.. (150g).. i think i once did a dark roast at about 5 oz.. but you have to crank up the time to like 28 minutes.. but the purists don't like this long roast time.. they will tell you that you are 'baking' the beans instead of roasting them... but i say to them : " throw some maple syrup and pork fat in the mix, and you'll get a damn good meal of baked beans !
2152649
Gilbert, I've cooked several 100lb pigs in my Model #2. Some fit perfectly, some I had to remove the head and feet. Pigs (like people) carry their weight differently from individual to individual, so sometimes a hundred-pounder fits perfectly in the box, and sometimes it's a little long, and has to be trimmed. Personally, for the best tasting results (in my own experience) I prefer to roast pigs in the 65-80 pound range. Hope that helps!Chef PerrySimplySmartDinnerPlans.comAuthor - La Caja China Cooking & La Caja China World
382107
10-12 minutes per pound but there is no preheating time required. Having done deep fried and using the Big Easy, Total time is about the same.