Quote:
Originally Posted by PersianKitty
I do about 2 or 3 a year for various occasions ..
do you slow roast yours in a sea salt pack? That's how I've been doing mine for years.
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I am going to slow roast it at about 250 this time for extra juiciness (after browning the meat on a cast iron to kill exterior bacteria) and top-notch restaurant quality. I haven't done it in a salt pack, no. Talk to me. I'm shopping for it all in a few hours. Sell me on it.
I pretty much do it twice a year and don't vary from it.