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Reviewed Foolproof Standing Rib Roast
Dec 25, 2012 on FoodNetwork.com
“Excellent, but don't follow the recipe blindly. For sure, temp the roast after the 3 hour wait BEFORE turning the oven back on. I found the roast already at 134 WITHOUT turning the oven back on. If I had followed the recipe it would have ruined the roast. As you can see from the temp it was already a bit over, though still good. Next time I'll lea"”
Nov 22, 2012 on FoodNetwork.com
“Spectacular! Did Alton's wet brine last year, and the spatchcock dry brine this year, and no comparison, the dry brine bird was the best we've ever had. I only had time to let it sit two days in the fridge (instead of four), but it was still great: moist, juicy meat & lovely, crispy skin.
We had a smallish 12 1/2 lb bird, and I...”