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Confession

randomegger
randomegger Posts: 194
edited November -0001 in EggHead Forum
I cooked my standing rib roast on Sunday to a temperature of 151.[p]There, I said it.[p]It's the only way the wife and my future eggers will even touch it. It was still plenty good, though.[p]RE
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Comments

  • EGGOMANIAC
    EGGOMANIAC Posts: 141
    randomegger,[p]I always take mine off first (or let rest and take a slab off the main roast) then leave theirs on till medium+.
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  • thirdeye
    thirdeye Posts: 7,428
    randomegger,[p]You could have still pulled it at whatever temp you like, rested for 20 or 30 minutes, slice, then return to the egg any slices that need to be more well done. Only takes about 90 seconds per side. I do that a lot. In fact, I did it yesterday.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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