- Aug 27, 2008
- 5,170
- 409
We got a price break on these ones. The regular price is rediculous, isn't it?
Rubbed and into the Hickory smoke:
1 hour in, rotated 180* on the grate:
2 hours in, time to pull for a sear:
1st side seared and ready to flip:
Ready for plating:
Medium/well, and still juicy and tender. Served with Fire-Roasted Vegetable Blend and Corn:
The Rub I used was from the Beef Short Rib smoke I did a week or so back. I had some left over, so I put to use.
Here's the link to the rub recipe, if you're interested: http://www.smokingmeatforums.com/for...ad.php?t=77535
Nice touch of heat to it. Wife said it had too much pepper...huh? LOL!!! Oh well, she liked it on the Ribs.
Hmmm....I may have to try that rub with a bit less salt on my next beef roast, or maybe a BRISKY, just to see how it would go...
Thanks for lookin'!
Great smokes to all!
Eric
Rubbed and into the Hickory smoke:
1 hour in, rotated 180* on the grate:
2 hours in, time to pull for a sear:
1st side seared and ready to flip:
Ready for plating:
Medium/well, and still juicy and tender. Served with Fire-Roasted Vegetable Blend and Corn:
The Rub I used was from the Beef Short Rib smoke I did a week or so back. I had some left over, so I put to use.
Here's the link to the rub recipe, if you're interested: http://www.smokingmeatforums.com/for...ad.php?t=77535
Nice touch of heat to it. Wife said it had too much pepper...huh? LOL!!! Oh well, she liked it on the Ribs.
Hmmm....I may have to try that rub with a bit less salt on my next beef roast, or maybe a BRISKY, just to see how it would go...
Thanks for lookin'!
Great smokes to all!
Eric