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Old 12-01-2012, 07:36 PM   #32
centexsmoker
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Join Date: 09-22-12
Location: Austin, TX
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don't really understand cutting the bones off and tying back on. I know people do but I like the flavor of bone in roasts. It takes under 10 seconds to cut the roast off the rack when you are ready, and it's not like it's a technical cut. Those things in mind, please help me understand the benefit of cutting the roast off the rack then tying it back together.
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