Stark > wrote in :

> 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.
>

Erm, sorry! I had no idea it was that cold in Memphis. It's nearly 70
here in the desert. I even thought of cooking the whole roast on the gril
today, but opted for the oven as I usually cook them.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.