baker wrote:
> "Bob (this one)" > wrote in=20
> :
>=20
>>baker wrote:
>>
>>>"Bob (this one)" > wrote in
:=20
>>>
wrote:
>>>>
>>>>>just purchased a sirloin tip roast, about 2 lbs..
>>>>>Does anyone have any good recipes=20
>>>>
>>>>It makes a good roast beef for slicing. Dry roasted. Season with salt=
,
>>>>pepper and garlic. Roast at 250=B0F to 130=B0F center temp. Let it re=
st
>>>>for 20 minutes, slice and eat with gravy or whatever sauce you like o=
n
>>>>beef. Cold, it's great for sandwiches.
>>>>
>>>>Pastorio
>>>>
>>>At 250=B0F, about how long might that take per pound?
>>
>>It will depend on variables like the temp of the meat, the accuracy of =

>>your oven, the caloric output of your oven, etc.
>>
>>Not long, is what I'd say. Use a thermometer like the pros do.
>>
>>Pastorio
>>
> Thx, Bob. Can you recommend one? My trusty old meat thermometer bit t=
he=20
> dust a while back.

Either of two choices. A remote-reading one that has a probe to leave=20
in whatever you're cooking. Polder is the one I have. Around $23. A=20
quick-read thermo from any supermarket or kichenwares store; under $10.

Pastorio