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Joined Date: Sep 23, 2006
"The peppercorn mustard glaze was outstanding! I found contradictions in the cooking time, 15 minutes per pound was not enough, then the recipe said it was 3 + hours of cook time. I took it out at 135 internal temperature and let it rest for about 30 minutes and it was perfect for medium rare. The Yorkshire pudding was delicious, I used the meat ""