On 12/7/2010 9:10 PM, Bob Terwilliger wrote:
> I'm in the radically opposite camp: I slow-roast at 250F until the
> meat's internal temperature hits about 127F, rest for about 15 minutes,
> then sear the outside of the roast with a blowtorch. That way the
> interior meat is perfect all the way through with a minimal "grey" zone,
> the roast is nicely crusted on the outside, and it's *sizzling* when you
> bring it to the table.
>

I don't think it's so radical. I'm a low temperature roast believer too
and I think that this method will catch on sooner or later. The radical
part is searing with a blowtorch - that's pretty goofy but as they say
"that's just crazy enough to work!" Maybe I'll give it a go next time.

> Bob