Just picked up this 14lb Superior Angus Beef Choice from Restaurant Depot. It is nice and floppy, more so than any I've done before. I've never done one this large before and have a few questions.
1) I'd like to try just salt/pepper. What ratio, 50/50?
2) Temp - I'm thinking 250* dome, setting up the PS so the opening is toward the hinge. Put the point end back toward the hinge.
3) Rough timing. Plan for 1.5 hr / lb with buffer for FTC?
Thanks in advance,