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Re: 8 1/2# boneless rib roast; time estimates per pound question
Thanks for the tips. Ran it 250* until 120* internal, flipping ever hour. Scored fat cap, dry brined and seasoned for 18 hours uncovered in fridge. Rested then Reverse seared at 550* still indirect. …5 · -
Re: OT - Pictures of Pets (2023)
Winston1 · -
Re: Reverse seared rack of lamb
Thread re-hash; I needed a refresher on rack of lamb. Got 4 New Zealand racks trimmed and seasoned and sealed last night. Easter late lunch planned4 · -
Re: “Viral” Party Ribs
Very nice looking ribs. I have a rack of spares that this treatment will be my next cook, once I get all the snow and ice off the Egg, here in northeast Ohio.1 · -
Re: Yardbird
Thanks, Foghorn Leghorn. You should be an expert!1 ·
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