I have a 14 pound whole New York loin roast, I am making for a crowd. Should I convection roast whole? Time and temp? Suggestions? Thx!

Thanks for the help! Couldn't find anything on cooking for engineers, went on net and found recipe for convection roast at 500 degrees for 59 minutes. Great crust but lots of smoke and my oven is a mess. Took longer than instructions too. Next time I will definitely try the grill'

Just did a 12 pounder the other day on the grill to the great delight of everybody at table. Definitely better than the oven-cooked versions I've done, which, honestly, were kind of gross with all that fat; in all, oven-roasting felt like a waste of this ultra-expensive cut. Just salt it a few hours beforehand to get an awesome crust and turn it every five minutes on a gas grill w medium heat. Super easy and super delicious! Wherever you cook it, just pull it when your meat thermometer registers 150 or so in the middle and let it rest a good 10 minutes minimum before carving. Satisfaction guaranteed! PS- Don't forget to take it out of the fridge about an hour before it goes on the grill; otherwise, it'll take forever and might get a little too charred.

I use www.cookingforengineers.com for large cuts of meat. Like my 18 lb prime rib for new years. Excellent information about cooking times and temps by the most picky people on earth. Engineers.

I would use my convection oven and get a really nice crust on it. Remember it has a long resting time to.