Lol. Op again. It was not charcol. It was not tough. It was pink when I first cut into it. Let it sit. Would like more flavor. I recall juicy flavor when my mom cooked it when I was a child. Maybe meat was real meat then? Not factory meat? Although I brought this at whole foods. No added chemicals. It seemed to hers had bones. Would that be a rib roast? Thanks. Mom died so I can't ask her! ;(

Anonymous wrote:

Anonymous wrote:And to answer your question, yes, you can leave the thermometer in. Mine has an alarm that goes off when the meat reaches the temp you preselect.

Ewwwww. Fancy! I should have known they come w alarms. I'm the op and the temp was 190 when I took it out. Blood ran out. I let it sit. Seemed ok. Not the best I've had. It was edible.

How long did you cook it for? Was the meat cooked through?

You want to take it out when it's a touch pink, let it rest for 20 min and it'll be perfect.

190?

Charcoal.

Anonymous wrote:And to answer your question, yes, you can leave the thermometer in. Mine has an alarm that goes off when the meat reaches the temp you preselect.

Ewwwww. Fancy! I should have known they come w alarms. I'm the op and the temp was 190 when I took it out. Blood ran out. I let it sit. Seemed ok. Not the best I've had. It was edible.

And to answer your question, yes, you can leave the thermometer in. Mine has an alarm that goes off when the meat reaches the temp you preselect.

Anonymous wrote:You're going to obliterate it. Turn down the heat and watch for an internal temperature of 145. Take it out and let it sit. Should be done in about 45 minutes. You probably also want to put a little water in the bottom of the pan and put a loose foil tent on it.

+1 The meat thermometer is your friend.

Anonymous wrote:You're going to obliterate it. Turn down the heat and watch for an internal temperature of 145. Take it out and let it sit. Should be done in about 45 minutes. You probably also want to put a little water in the bottom of the pan and put a loose foil tent on it.

This

You're going to obliterate it. Turn down the heat and watch for an internal temperature of 145. Take it out and let it sit. Should be done in about 45 minutes. You probably also want to put a little water in the bottom of the pan and put a loose foil tent on it.

Now to know when it's done?

I cook ours for 55 minutes at 350.

45-1 hour

Roasting a small 1 1/2 lb pork roast. Different places mention different times and temperatures. I don't want to ruin it. It's on 400 degrees now. Can I cook it with thermometer in? It's stuck in it now! What should the internal temp be when done? If it reaches that temp does that mean it's done? thank you.