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RIP prime beef

Seriously though, my inlaws do this to their beef and they let me in on their "secret" which is to cook it at 400F start to finish, should only take 3 hrs at most. That ensures the inside is unpleasantly grey. Make extra gravy.
 

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Yeah...but my "method" is built around not having to use one.

The first time it has failed me.

/img/vbsmilies/smilies/frown.gif

mimi
I know some people who swear by not having to use a thermometer for their meat. As if it indicates some sort of weakness, handicap, or inability to cook. They think they can tell by the magic color of the juices running out of the roast if it's done or not.

What total BS. It doesn't work, as proven by the roasts they've served me. lol
 
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