Andy wrote on 06 Sep 2005 in rec.food.cooking

> Good explanation. I'm OK with that. I just have to gauge the doneness
> and time with this new slow cooker. Learning curves and me go way back!
>
>
> All the best,
>
> Andy
>

The Roast is cooked when a fork enters the meat fairly readily and you can
just start to twist the fork with only a little resistance and some bounce
back. We aren't talking medium rare food here. Least resistance and no
bounce back means it is a pulled beef dish and get out the BBQ sauce.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.