If the cooking time needs to be adjusted, can someone give me a better suggestion?
BTW, I do have a thermometer so I am prepared to check that way as well, just want to get it right.
I see no reason you cant cook a bone-in, just keep your trusty blankie...I mean thermometer handy, bring it
to your desired temperature internally, then make a note of it for future reference, I mean meat weights and
ovens vary right, so a recipe is never an exact science anyway.....right Chef?