Wayne Boatwright wrote:
> Stark > wrote in
> :
>
>> In article >, Wayne Boatwright
>> > wrote:
>>
>>> Stark > wrote in
>>> :
>>>
>>>> What's the best way to warm the remains of a rib roast without much
>>>> additional cooking. Individual slices in a barely warm
>>>> skillet or whole roast in low oven? How low? How long? Before it
>>>> begins to cook. I'm guessing I've got 2 lbs. remaining.
>>>>
>>>> Tks
>>>
>>> I like to grill slices over a very hot fire, but it does change the
>>> degree of doneness depending on how long you leave them on.
>>
>> Thanks for the grill suggestions. Unfortunately it's 11 deg. here in
>> Memfis and I'd be standing on about 3 inches of solid ice. Maybe I'll
>> wait until tomorrow when it's supposed to be near 50.
>>
>
> Erm, sorry! I had no idea it was that cold in Memphis. It's nearly
> 70 here in the desert. I even thought of cooking the whole roast on
> the gril today, but opted for the oven as I usually cook them.

Yeah, we had a nice 12 hour bout of sleet the other day. Everything is
frozen solid.

Jill