Okay, Okay, it's done. I took it off the grill at 8:00PM based on the pull apart physical status of the meat, the meat thermometer read 162 degrees. This is pushing it into the meat until it's in the center, but not touching the bone. Bone conducts heat differently and will give an erroneous reading.
It does look fabulous by the way, I did test the outer layer, cook's privilege, and must pronounce it "real good". The Hungarian Paprika made the outer "skin" pretty spiicy, which I like, so those children of a lesser God will have to eat one of the inner cuts.
This will be eaten tomorrow.
Tonight, I'll have to be satisfied with roast chicken and steamed Brussels Sprouts. Ah well, that's life.
Yes, I cooked both, multi-tasking all the way.
