Hi C-H's, Risa (of prodigious recipe output) wrote: >I do something similar with chicken or a beef roast - >make slits in the fat (on beef) or in skin of chicken, >stuff with garlic slices and jalapeno slices and then >roast. Yummy. > >If doing a beef roast, put it in a slow oven (250 >degrees) for 5 hours. If doing a chicken, about an >hour or so. Chicken is not very critical, but I am a stickler for having my expensive beef perfectly cooked! The trick is to have the outside nicely browned and the middle pink. Accordingly, after browning the meat on all sides in a stove top pan, I often insert a thermocouple into the center of the beef and cook it at about 220degF until the internal temperature rises to 130degF. Then, removing the beef from the oven and letting it sit on the counter for 10-20min you will probably see the internal temperature rise into the desired 150-160degF range. Cooking time for a 3lb chunk of meat will typically be a couple of hours, but this will vary depending upon the cut of meat and whether there are bones in it or not. (Bone conducts heat better than meat.) You must cook pretty sizeable chunks of cow Risa! -- --- Regards, Cameron. PS - Thermocouple cooking also great for getting big turkeys just right. IMO money invested in temperature measuring equipment is better spent than that blown on cheap soil pH meters. Of course you can do both with the same basic gear......