13 minutes ago, weinoo said:What makes it so hard to give an accurate estimate of time as to how long a hunk of meat will take to cook to a certain doneness has a number of answers.
Every oven is different. Every hunk of meat is different. Every cook is different.
It's why a thermometer is your best friend. Both an oven thermometer and a probe thermometer, actually.
The classic cooking school Q & A:
Q: How long will this take to cook?
A: Until it's done.
Thermometer is how I knew it was going to take 6 hours or so. Was hoping to get an estimate so I could plan on when to start it. Now I know though. Start earlier than I assume to give myself some wiggle room.
a 7 bone 17lb rib roast is definitely a different animal than most things.
