[meezenplaz]

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? /img/vbsmilies/smilies/lookaround.gif

 

[meezenplaz]

There ya go, add it to your book of important cook notes. If you dont have one, start one.