In article >, Wayne Boatwright
> wrote:

> Stark > wrote in :
>
> > What's the best way to warm the remains of a rib roast without much
> > additional cooking. Individual slices in a barely warm
> > skillet or whole roast in low oven? How low? How long? Before it
> > begins to cook. I'm guessing I've got 2 lbs. remaining.
> >
> > Tks
>
> I like to grill slices over a very hot fire, but it does change the degree of
> doneness depending on how long you leave them on.

Thanks for the grill suggestions. Unfortunately it's 11 deg. here in
Memfis and I'd be standing on about 3 inches of solid ice. Maybe I'll
wait until tomorrow when it's supposed to be near 50.