Quote:
Originally Posted by metaphacts
What temp was it internally when you pulled it off?
What was the starting weight?
Thanks
Bill
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My wife is first generation Greek (i think its a greek thing.... it has to be greek thing
), all beef has to be medium rare. IOW, I didn't measure the inside temp.
It started out at 9 lbs.
once its all black and "burnt" looking on the outside, I know its done.
anyone interested in seeing one of my lamb rotisseries?