Quote:
Originally Posted by Jesus H Christ
put a plate under it. Season (salt) the whole thing a lot AFTER you rub olive oil all over it. 450 for 15 minutes and then turn down to 325. After 40 minutes stick a meat thermometer in and pull it before 120. Then let it set covered in foil for another 20 minutes. Perfect every time.
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It's riding on top of the carrots for now. It's been bathed down in olive oil and garlic while I seared it. I am preheating the oven now, and getting ready to throw it in, then i gotta run down to the grocers to pick some extras up. I ran out of pepper, and don't have any foil at the moment
I'm gonna stock up for killer sandwiches tot ake up to the hill when i go riding. Getting sick of paying $7 for a shit sammich. I'll be pimpin the slopes with my roastbeef
Thanks for the tips and help ppls. Once again proving the only thing gfy is good for is hot food tips. If this place ever takes a change of direction, go into the cooking niche. go feed yourself...