"Dcarch- I'm thinking that any thermometer that involves a leave-in probe (wireless, the one that comes with the oven, or an in-oven digital model) can conduct heat in the way that you describe, resulting in potentially inaccurate readings. Do you agree, or is the kind that comes with the oven particularly bad when it comes to this?" For cooking temperature probe measurements, thermocouple based probe are typically used. Thermostat controls for the oven are typically capillary hydraulic devices. In order to achieve quick response and less thermal distortion, the probe needs to be as small as possible, this will make the probe and electronics more expensive (see Thermopen's probe size) to make. Thermostatic control for ovens, depending on whether they are electric, gas, or convection, are all very complicated and inherently inaccurate. "---use a remote Thermometer that has a wireless transceiver so I can take it with me around the house and see exactly what the temp is. The wires have no problem being closed in the oven door or BBQ lid. The probes are rather accurate IMO. ---" If your house has metal siding or stucco walls with metal lath, your wireless thermometer may not work. If your thermometer cable is designed for high temperature (silicone or fiberglass jacketed cables) there should be no problem inside an oven. Also be careful in cleaning the probe, some may not be water resistant. The probes may be accurate in the temperatures they sense, but they can introduce temperature distortions to the food you are measuring. Beautiful prime rib, BTW. dcarch

This is from the Recipe Exchange - I made it last week using sirloin tips, it is delicious - see the notes for the difference serving sizes. RE: RECIPE: Sirloin Tips * Posted by angelaid (My Page) on Mon, Sep 11, 06 at 12:26 Here's one of our favorites: FeathermomÂs Recipe for Beef Burgandy. YUM!YUM! 1/2 lb. boneless beef sirloin steak, cut into 1/4 inch strips 2 tbsp. diced onions 2 tps. butter 1 1/2 cups sliced fresh mushrooms 3/4 cup beef broth 1/4 + 2 tbsp. water, divided 1/8 tsp. basil 1 whole clove 1 tbsp. dried parsley flakes 1/4 tsp salt 1/8 tsp pepper 1 tbsp all-purpose flour 1/2 tsp browning sauce 2 1/2 cups uncooked noodles (cooked according to package directions) In a dutch oven, brown beef and onion in butter. Add mushrooms, broth, 1/4 cup water, parsley, basil, clove, salt and pepper. Bring to a boil. Reduce heat; and simmer for 1 hour. Combine flour and remaining water; stir into beef mixture. Bring to a boil; cook and stir until thickened (about 2 minutes.) Discard clove. Stir in browning sauce. Serve over noodles. Makes 2 servings. Notes from Ang: I used 2 lbs of beef, 1 whole onion, a whole tray of sliced mushrooms, 2 1/2 cups of beef broth and added 1/2 cup of Chianti wine. It would probably serve 4. I've made this several times and it's been a big hit! Notes from magothyrivergirl:angelaid, I saw your recipe for sirloin tips yesterday while looking for some inspiration for something different to make for dinner. It was delicious and will go in my favorites file. I used about 1 lb of sirloin tips, adjusted the other ingredients accordingly - added about 1/3 cup of a good Burgundy & served over egg noodles. Thank you for sharing this recipe - in 2006! & to clownwacko for moving this up.

I know it's too late now but thought I'd toss in my 2¢ worth. I don't like sweet meats either. Can't stand seeing people ruin a great smoky ham by covering with sugar! Eat breakfast cereal if that's what you want AFAIC. For marinades I usually wing it but usually use beer, Teriyaki, Worcestershire sauce, Louisiana Hot Sauce, a touch of vinegar, a touch of oil (sometimes sub a little Italian dressing) and some seasonings that go with it or season it after. Possibly some BBQ sauce on occasion for a change. I also know people who just use Italian Dressing as the marinade.

Fresh ham is simply pork roast. It's the uncured and unsmoked butt/rear leg portion of a pig, so it can be cooked like any pork roast can be cooked. You could grill it, bake it, smoke it, whatever you like. I usually put mine in a pan, sprinkle with salt and pepper, add a handful of fresh herbs on the top. I like to slice an onion and use it as a "rack" to keep the pork up out of the juices, and some carrots are good here too, as are apples. Add about a cup of apple cider or broth or water, cover with foil, cook until done, I'd say maybe 2 and a half hours at 350F. If you like you can uncover during the last half hour, crank the heat up to 400F or so or make it crisper, that's especially good when there is still skin on the ham. I serve ours with mashed potatoes or twice baked potatoes, butternut squash and sautéed apples, a very yummy autumn/winter meal. It's also good as a cider brined roast, I use this recipe, which came from Epicurious and Cooking light, they're extremely similar, minus the potatoes in Epicurious' version. Cider Brined Pork Roast 1 cup (packed) light brown sugar 1 cup kosher salt plus more 8 bay leaves, divided 3 tablespoons coriander seeds, divided 1 teaspoon black peppercorns plus more freshly ground 1 quart unfiltered apple cider 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered 4 medium red and/or yellow onions, halved, stem ends intact 5 tablespoons olive oil, divided Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing. Annie