I saw a clip of the videos we took of the PA fest and I hope we can upload them this week.[p]We did a rump roast (on sale at the grocery store, not our butcher) and did 325, coated with the sample of Red Eye Express from Dizzy Pig. Now, this is a fennel/pepper/dill/coffee blend and probably most suited to pork (not garlicky) but it actually was really nice on the beef, which we cooked to 135 and was med-rare. We're planning to cook our own cold meats for sandwiches and save some money on lunches out at work.[p]The hot sample was excellent and maybe we are getting a bit blase after a week because I certainly never cooked a roast beef that tastes like this one. My only issues so far are that the small holds of course less lump so prolonged cooking, you have to be attentive.[p]I think we have pix, later.