TAYLOR OVEN THERMOMETER RECIPES

Steps:

• To test if your oven is running cold:.
• Preheat oven to 375°. (186° C.).
• Place a small amount of granulated sugar in an oven-proof dish or on a cookie sheet lined with aluminum foil.
• Place in oven for 15 minutes.
• If your oven is calibrated correctly, the sugar will melt.
• If your oven is running cold, the sugar will not melt.
• To test if your oven is running hot:.
• Preheat oven to 350°. (177° C.).
• Follow the same procedure as above.
• If your oven is calibrated correctly, the sugar will not melt (although it may brown a little).
• If your oven is running hot, the sugar will melt.
• Note: ovens do not maintain a constant temperature, but cycle above and below it, so it is possible that the sugar may melt at 350° if your oven is correctly calibrated but has an extreme cycle (15° F, 8° C.).

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.