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The Water Cooler
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<blockquote data-quote="Firpo" data-source="post: 4186525" data-attributes="member: 45550"><p>Best I’ve made was on a rotisserie but roasting in a 325° oven at around 20min/lb to 135° (med-rare) is hard to beat. The meat is delicious so I don’t overdo it on spices. Simply salt, pepper and a little garlic powder, set it on a trivet sprayed with Pam and roast it in a cast iron skillet. For an au’jus this recipe is pretty hard to beat. [ATTACH=full]439682[/ATTACH][ATTACH=full]439683[/ATTACH]</p></blockquote><p></p>
[QUOTE="Firpo, post: 4186525, member: 45550"] Best I’ve made was on a rotisserie but roasting in a 325° oven at around 20min/lb to 135° (med-rare) is hard to beat. The meat is delicious so I don’t overdo it on spices. Simply salt, pepper and a little garlic powder, set it on a trivet sprayed with Pam and roast it in a cast iron skillet. For an au’jus this recipe is pretty hard to beat. [ATTACH type="full"]439682[/ATTACH][ATTACH type="full"]439683[/ATTACH] [/QUOTE]
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