Quote:
Originally Posted by Ronin
And that prime rib was one of the most tender pieces of meat I've ever had. I was cutting it with a butter knife.
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Better than the dry aged one you guys had awhile ago?!
Quote:
Originally Posted by Culverin
I think I floated around 225, directly on a half-size sheet pan.
Was a bit concerned about the bottom heat, but it seems to have turned out ok.
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Do you go by a general rule in terms of how long per lb?