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Unread 06-24-2013, 08:22 AM   #5
discmen95
Knows what a fatty is.
 
Join Date: 04-30-13
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Hellraiser, 3-2-1 is a good basic number for spares, but you have to leave them on until they are done. You can't count on that number, sometimes it will take longer, and sometimes less. Test for doneness by probing with a toothpick or wooden skewer (it should penetrate the meat with little resistance), or pick up a rack by the end and see how it bends. It should bend at a 90 degree angle (pointing to the ground), and the meat at the bend should just be starting to tear.
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