Originally Posted by
ILuvParis
The recipe was by someone who doesn't like to grill. It called for searing it stove top, fattier side only, and then roasting in the oven at 425°. So, I decided to experiment and sear it on the grill. I did not use a meat thermometer. I probably should have, but since the recipe indicated that it should be roasted 10-15 minutes per pound, I decided to wing it and did 11 minutes per pound. The salty crust was to die for.
Something wrong with that person.
Ok--I will have to take your word for it as pictures weren't posted.
I no longer trust the minutes per pound thing. I have learned my lesson with both turkeys and prime ribs roasts...both were done long before or long after the time. I use a probe with a wire...and if I don't decide to start the cocktail hour a bit early, I can usually monitor it. I love a salty crust. That's gonna make for some yummy leftovers too.