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Meat + Fire = Yum
SMITTYtheSMOKER
Posts: 2,668
We seared up a nice 18lb rib roast here at the shop today for a little snack.
Yes, it hit the spot.
-SMITTY
from SANTA CLARA, CA
Comments
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Shweet!!! Did you just go direct and flip it a bunch? Any money shots?
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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.
-SMITTY
from SANTA CLARA, CA
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Looks great and love the title
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
Pure awesome!
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Looks great! I'm sure the class ate well!XL, Large, Small, Mini Eggs, M&M BBQ Texas Smoke King, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal
Bay Area, CA -
That's a sweet hunka meat!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks good from here....and so easy
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