Quote:
Originally Posted by unit
i just pop it in at room temp
for the best center, rest it between roasting and "searing"
roast part way at 200, rest then crank it as high as it'll go
same with a nice steak but other way around.
heres a good resource
http://www.seriouseats.com/2009/12/t....html#comments |
When you do a roast, do you guys use a thermometer too? I was wondering when you puncture it if the loss of juice is a factor or negligible?