Ready for the oven...

OutdoorWriter

Long Time Member

Messages

8,340

• Dec 25, 2021

• #1

Tonight's dinner just went into the oven at 425for 1/2 hr. Temp will then be set at 250 for the rest of the cooking. My new digital meat thermometer will ding me to say the inner temp has reached 130. I'll turn it on about 3/4 of the way to save the battery power.

 

Last edited: Dec 25, 2021

Blank

Long Time Member

Messages

6,526

• Dec 25, 2021

• #2

Looking good, can't wait to see finished product!!

 

Uttaxi1

Active Member

Messages

622

• Dec 25, 2021

• #3

It's go time!!

 

OutdoorWriter

Long Time Member

Messages

8,340

• Dec 25, 2021

• #4

Blank said:

Looking good, can't wait to see finished product!!

Click to expand...

I used yellow mustard to stick on the rub, which is the one I use for ribs & briskets in my smoker. The green stuff is rosemary, thyme & parsley.

 

OutdoorWriter

Long Time Member

Messages

8,340

• Dec 25, 2021

• #5

Just out of the oven at 130 degs. & resting under foil hat for 1/2 hr. .

 

Last edited: Dec 25, 2021

Blank

Long Time Member

Messages

6,526

• Dec 25, 2021

• #6

Just finished carving all the left over roast to thin slices. So many possibilities.