Originally Posted by trndobrd:
Have you thought about getting a cheap bottom round, cooking it at 165 for a couple hours, then saw it into slices and put it a the ends of the platter with the perfectly sliced rib roast?
:-)
I like it. It may have to happen.
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Turkey, Tourtiere, Pumpkin Pie
Pretty much the only time of year I'll make any of those 3. Maybe Tourtiere for Christmas.
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