Quote:
Originally Posted by cho
trad way x 10
something about leaving it out for 6 hours till room temp makes me weary
i did a small catering for work, about a 10 pound prime rib, 275F for about 2 hours, took it out when it was sitting at about 120F internal temp, tasty tasty
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lots of time down the road
i've switched to the sitting on the counter for 6 hours method, perfect EVERY time since i've switched just a note of anyone cares