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<blockquote data-quote="luvcatchingbass" data-source="post: 161035" data-attributes="member: 1979"><p>I vote reverse sear as well. </p><p>Remember that it is easier to start a oven at a lower temp and raise than it is to start high and let oven cool. My mom made one with the high heat method for Christmas and absolutely murdered it to expensive pot roast that needed a lot of gravy.</p><p>Season up your Prime, put two thermometers one for meat and one for oven air temp so that you can adjust your oven if it isn't running the temp you actually want.</p><p>In my opinion.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 161035, member: 1979"] I vote reverse sear as well. Remember that it is easier to start a oven at a lower temp and raise than it is to start high and let oven cool. My mom made one with the high heat method for Christmas and absolutely murdered it to expensive pot roast that needed a lot of gravy. Season up your Prime, put two thermometers one for meat and one for oven air temp so that you can adjust your oven if it isn't running the temp you actually want. In my opinion. [/QUOTE]
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