by Kim H » Sun Apr 16, 2017 5:47 pm
Thank you, TP! Happy Easter if you celebrate, Happy Sunday if you don't! I really appreciate your input, esp since it's sounds like you have this down pat! I consider myself an established home cook, but have gotten myself in knots about this expensive piece of meat. I've postponed making it until tom night as I decided to go with the more traditional recipes, and not sear it on the stove top. I want a roaster with a rack insert, and I don't have one yet. Do you use that when you make it? If so, would you recommend a flat insert, or the V?