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Old 12-07-2012, 07:45 PM   #3
somebody shut me the fark up.

Join Date: 06-26-09
Location: sAn leAnDRo, CA

I prefer to cook bone-on, and you will want to take it to more around 225F internal taken in the middle of the roast. Then do the sear. Unless you are going for a black & blue cook, the 115F internal will not be enough to be even rare. Unlike a smaller cut of meat, the reverse sear over 400F or higher heat will not raise the IT much more than a total of 5 degrees for the first inch or so of meat. I do cook at ranges between 225F to 250F, preferring the lower range if possible.
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

landarc is offline   Reply With Quote

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