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Have you ever flash cooked a roast?
Ms Sans Serif
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[quote:Anonymous Coward 24011342:MV8yMDU3MjA2XzM0NTkzMzk2XzJBNDI0MEVC] My own cooking guide (this and $1.50 will get you a coffee :-) ) Just about every place has its "variants" of cuts..."tri-tip" is part sirloin and another cut (I forget) London broil is shoulder...sometimes...here is a general guide... Grilling steaks: ribeye NY strip tenderloin sirloin Roasting: Full rib section tenderloin (guessing - have not done) Other "full" sections of meat that are in the grilling section. "Slow" methods (smoking, slow cooker, pressure cooker, etc.): rump roast brisket "round" cuts [/quote]
I put it in for 28 min at 500 and am letting it cook for 2 hours with heat off?
Ever tried it?
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