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Old 10-30-2015, 03:58 PM   #51
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I personally don't think 325 is hot enough. I do mine in the oven at 425 degrees to get a nice crust on it. An average size is generally done to 125 degrees in 30 minutes in the oven.
Kayselle, you are right on the temp.

Ross
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Old 10-30-2015, 04:44 PM   #52
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Originally Posted by Kayelle View Post
I personally don't think 325 is hot enough. I do mine in the oven at 425 degrees to get a nice crust on it. An average size is generally done to 125 degrees in 30 minutes in the oven.

I agree.
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Old 10-31-2015, 01:26 AM   #53
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Hi Ross, it's right check the internal temperature of the meat, but it is very important that cooking is not too violen, because the meat tends to become hard, loses all its fluids. I usually a roast or any other type of beef, do blanch in grill a few minutes to form the crust and then step in the oven at temperature from 90 to 120 , and the meat remains tender rich in its juices. Mario
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Old 10-31-2015, 12:10 PM   #54
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Perhaps that 325 is a mistype. Ross did his tri tip at 425 in the Egg as indicated in his initial post.
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Old 11-04-2015, 02:12 PM   #55
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Perhaps that 325 is a mistype. Ross did his tri tip at 425 in the Egg as indicated in his initial post.
roadfix, the 325* was in the recipe that I posted but I did mine @ 425*

Ross
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Old 11-04-2015, 02:20 PM   #56
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Originally Posted by Ross in Ventura View Post
roadfix, the 325* was in the recipe that I posted but I did mine @ 425*

Ross
True, but I think posting that recipe confused a couple of people.
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Old 11-04-2015, 03:12 PM   #57
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You could be tight, Rick. However, my cheapo tenderizer seems to do the job the few times a year I use it.
I have the same kind Andy. I used it once and haven't bothered again, since it didn't seem to make the meat more tender. If you say that it seems to do the job for you, I'll give it another try before putting in the box of stuff to donate. I'll give the meat a more thorough going over next time.
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Old 11-04-2015, 03:22 PM   #58
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I have the same kind Andy. I used it once and haven't bothered again, since it didn't seem to make the meat more tender. If you say that it seems to do the job for you, I'll give it another try before putting in the box of stuff to donate. I'll give the meat a more thorough going over next time.
TL, don't be afraid to make a LOT of holes. I stab all over repeatedly, not just once around and done.
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Old 11-04-2015, 03:31 PM   #59
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I spent close to 10 minutes stabbing my last roast which was a London Broil. Every square millimeter of that roast was punctured and it made a difference.
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Old 11-04-2015, 05:22 PM   #60
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I spent close to 10 minutes stabbing my last roast which was a London Broil. Every square millimeter of that roast was punctured and it made a difference.
Whenever I make London broil, I score it with a knife in a diamond pattern. Works great.
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