Andy wrote:
> Bob (this one) wrote:
>>
>> For my restaurants, I did it this way: A rump roast is a solid muscle
>> piece and doesn't need tying. We seasoned with ground white pepper,
>> garlic powder and seasoning salt, and we did it generously. Heat the
>> oven to 250°F (not a typo), put the meat on a rack so it's up off the
>> floor of the pan and into the oven it goes. You can't cook by time
>> because there are too many variables (accuracy of the oven, the
>> temperature of the meat going in, the shape of the piece of meat,
>> etc.). For rare, cook to a center temp of 120-125°, med-rare -
>> 130-135°, med
> -
>> 140-145°. More than that, it won't slice well and it will eat tough.
>>
>> Happy meat.
>>
>> Pastorio

Thanks Andy. That was a nice blast from the past!