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Marbled, Aged & Tender

BeliBeli Posts: 10,751
edited November -1 in EggHead Forum
Started off with a 15 pounder Top Sirloin
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Seared it and then added mustard, thyme, oregano, rosemary, EVOL, S & P, butter, garlic and Rioja red wine
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The thunder storm was awesome....rained cats & dogs all afternoon.....fired the egg & put it up to 350 dome, added mezquite wood chips, kept basting the meat & pulled at 130 internal not much chance to take more photos :side:
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15 min. rest
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True to its label...Marbled, Aged & Tender
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Chocolate & cream cake for dessert
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It went fast :)
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ENJOY!!!
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