Photo of your dinner (Vol 3)
Discussion
First time I’ve cooked a joint of this size-2.5kg-and I was surprised at how much it kept cooking whilst it rested. I took it out at 60 degrees and it went up to 70 degrees before I carved it.
I think I will take it out at 50-52 degrees next time. It was still really tender though and we had ten clean plates.
Little Pete said:
First time I’ve cooked a joint of this size-2.5kg-and I was surprised at how much it kept cooking whilst it rested. I took it out at 60 degrees and it went up to 70 degrees before I carved it.
I think I will take it out at 50-52 degrees next time. It was still really tender though and we had ten clean plates.
My photo on the previous page was out of the oven at 50 and rested to 55!
UTH said:
Blimey, what 'rareness' were you aiming for by working to those numbers?
My photo on the previous page was out of the oven at 50 and rested to 55!
I was aiming for medium, I just didn’t expect the temperature to rise so much whilst it was resting. Yours looked delicious but some of the wife’s family wouldn’t eat beef that rare. My photo on the previous page was out of the oven at 50 and rested to 55!
paulguitar said:
Jer_1974 said:
Good to see a more sensible pea portion.Still unacceptable, but a step in the right direction.
1 too many eh.The curry spread looks good as, but not too much meat/sauce? it looks like a massive starter or charcuterie board style.
dom9 said:
Would smash!
Thanks, would smash you too.UTH said:
Little Pete said:
First time I’ve cooked a joint of this size-2.5kg-and I was surprised at how much it kept cooking whilst it rested. I took it out at 60 degrees and it went up to 70 degrees before I carved it.
I think I will take it out at 50-52 degrees next time. It was still really tender though and we had ten clean plates.
My photo on the previous page was out of the oven at 50 and rested to 55!
Did you do it low, about 130 too? Someone advised that on here for me before and changed my life.
Little Pete said:
UTH said:
Blimey, what 'rareness' were you aiming for by working to those numbers?
My photo on the previous page was out of the oven at 50 and rested to 55!
I was aiming for medium, I just didn’t expect the temperature to rise so much whilst it was resting. Yours looked delicious but some of the wife’s family wouldn’t eat beef that rare. My photo on the previous page was out of the oven at 50 and rested to 55!
You should def work to some lower numbers for yours next time and you'll be spot on, and indeed it does surprise how much cooking it does when resting, especially with a big weighty piece like yours.
UTH said:
Mine was probably 1 maybe 2 degrees too rate right at the centre, but with a cut with such varying thicknesses it's tough to get spot on.
You should def work to some lower numbers for yours next time and you'll be spot on, and indeed it does surprise how much cooking it does when resting, especially with a big weighty piece like yours.
Yes I agree, more work needed!You should def work to some lower numbers for yours next time and you'll be spot on, and indeed it does surprise how much cooking it does when resting, especially with a big weighty piece like yours.
What temp did you cook it at?
Edited by Little Pete on Monday 13th November 10:42
illmonkey said:
I'm surprised pulling at 60 it's even got any 'pink' left. I pull at about 47, but will eat it very rare, also smaller joints normally.
Did you do it low, about 130 too? Someone advised that on here for me before and changed my life.
200 for 15 minutes then down to 160. It took around two hours to get it to 60. I’ll definitely be taking it out between 50 and 55 next time though. Did you do it low, about 130 too? Someone advised that on here for me before and changed my life.
Little Pete said:
UTH said:
Mine was probably 1 maybe 2 degrees too rate right at the centre, but with a cut with such varying thicknesses it's tough to get spot on.
You should def work to some lower numbers for yours next time and you'll be spot on, and indeed it does surprise how much cooking it does when resting, especially with a big weighty piece like yours.
Yes I agree, more work needed!You should def work to some lower numbers for yours next time and you'll be spot on, and indeed it does surprise how much cooking it does when resting, especially with a big weighty piece like yours.
What temp did you cook it at?
Edited by Little Pete on Monday 13th November 10:42
Little Pete said:
I was aiming for medium, I just didn’t expect the temperature to rise so much whilst it was resting. Yours looked delicious but some of the wife’s family wouldn’t eat beef that rare.
SWMBO1'S family were like that and, as you say, cooking a large piece for the first time, looks like you got the compromise about right as it still looks nice. 
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