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Griffin said:Never had Peruvian food, but that picture makes me want to try it. Nice job.
Same here Hap, got a 6 some # prime rib roast from Costco yesterday, dry brined it overnight after removing all of the fat cap. Its all rubbed up now and waiting to go on the egg.
I am going with 325 dome, indirect till IT 100-112 then rest to get the CI on a spider down below, blast it to sear. Does this sound right?