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Meat + Fire = Yum

We seared up a nice 18lb rib roast here at the shop today for a little snack. 

Yes, it hit the spot.








  • EggcelsiorEggcelsior Posts: 14,015
    Shweet!!! Did you just go direct and flip it a bunch? Any money shots?
  • I went indirect at 340 until reaching a internal temp of 120, pulled off and foiled while going direct on the Egg. Raised dome temp to 500 and reversed seared on all sides.   Tasty stuff.



    from SANTA CLARA, CA

  • sumoconnellsumoconnell Posts: 1,423
    Looks great and love the title :)
    Austin, Texas.  I'm the guy holding a beer.
  • Pure awesome!
  • R2Egg2QR2Egg2Q Posts: 1,989
    Looks great! I'm sure the class ate well!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • calikingcaliking Posts: 11,130
    That's  a sweet hunka meat!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Looks good from here....and so easy
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