are you afraid? why are you reading the reviews then? do it correct and you will not taste the salt. i am really bad about following recipes, i cant even follow my own, but i do use them for a guide and this is an awesome guide. i peal and slice about 1-2 heads (yes heads, not cloves) of garlic and insert into meat (avg of 8-10lbs roast). generously coat with approx 1-tsp each dried basil, oregano, thyme, sage and chicken bouillon. leave uncovered in frig over night. set on counter early am and rest at room temp for at least 5 hours. lightly coat in olive oil (lightly!). mix +/- one cup water per 3 lb box of "kosher" salt, to make thick paste. cover all sides, including bottom and sides. quick roast at 500 deg for about 10-15min, turn down to 210 and cook till thermometer reads 10 degrees below desired doneness, will cook while resting. IT MUST REST REST!!!! the salt will lift off like a helmet and you will not taste it. if you want gravy, make with bouillon, the drippings are not good for gravy. i have made this recipe several times, it is by far the best.
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are you afraid? why are you reading the reviews then? do it correct and you will not taste the...