Lass Chance_2 > wrote:

> I'd say....cut that big boy in half and cook TWO nine pounders. Better
> yet, cut the two halves in half, too.
>
> I cant imagine cooking a roast THAT big without getting it too done on
> the outside and too rare in the center.

That's because most of the suggestions here are from people cooking
at too high a temperature (above 300F).

-sw