How to Tie/Truss a Roast | Chef Tom X All Things Barbecue

How to Tie/Truss a Roast | Chef Tom X All Things Barbecue
Chef Tom shows an easy way to Truss or Tie a roast. It's a necessary skill for larger meats that you want to hold their shape and cook evenly. It's also useful to hold together roulades and pinwheel steaks on the grill. Some of us will also discover another use for the simple, yet versatile mason jar!
► Find the full technique here on ATBBQ: www.atbbq.com/blogs/recipes/h...
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00:00 Introduction
00:13 Why Truss A Roast?
00:34 How To Begin (with a helpful tip)
00:53 Tying The First Knot
01:12 Tying the Width of Your Roast
01:55 Tying The From End To End
02:22 Tying Off Where You Started
02:45 Thanks For Watching, Like & Subscribe!

[@opwave79]

I like your way because you don’t cut the twine until after you’ve trussed the roast. I learned a similar way but you do have to cut the twine before you truss. I always measure out way too much twine when I do that. So I’ll practice your technique on a stuffed pork tenderloin. Thanks.

[@ThrashTillDeth83]

Great technique chef!

[@allthingsbbq]

Thank you!😋

[@jacoblundquist8622]

This is so simple, I have always struggled to properly trust roasts in the past and will definitely try this technique!

[@allthingsbbq]

It's a great way to do it!

[@robmcgraw9897]

Can you make PB&J wings? We had them and loved them.

[@tobiasneudecker4582]

Heey Tom can you make a Carolina Vinegar Sauce?

[@holgerdanske3960]

👍

[@spencerdunn6933]

Thumbnail looks like a bug or bacteria under a microscope. Has that local news bed bug alert look