Bones are intact for roasting.........I cut them out and then tie them back on so it's cooked with the bones. Doing it this way allows for even-slicing and I'm not messing around with cutting the bones out when it's hot.Is it missing the bones?
I have a recipe on here for a mustard herb standing rib roast. It was killer. Looks good, but fat and bones is flavor.
NO question is a stupid question! You insert a probe (waiting for mattbell to make some funny comment...) into the meat that connects to the base, set your desired internal temp. and it goes off like an alarm once it reaches that.....no need to open the oven at all. It also tells you what the current temp. is and has a timer.Looks great man... I've never tried one but this thread has definitely put me over the edge!
Stupid question though... how does your electric thermometer work? Do you manually check the internal temp every so often, or do you have some sort of wireless gauge showing the temp on the readout? Does it have an alarm once it reaches your desired temp? My main concern of doing a roast is overcooking the damn thing!
Boy, if I had a nickle for every time...so let me get this straight. you stick it in, when it's done, you pull it out??
LMAO, BOB!!!!!!!! Yes, you are absolutely correct! Don't forget to wash it off after you pull it out, though.so let me get this straight. you stick it in, when it's done, you pull it out??
Only on old guys like you... and when it rusts, you have to oil it down real well before using, again! :stretchgri've also heard you must dry it well or it will rust?