Make friends with your butcher!! Every time my butcher cuts me a great piece of meat I fill out a “store thank you card” and he receives a $25 customer service award. Obviously, he takes good care of me.
This picture shows a Choice (Angus) Boneless Rib Eye Roast (3.22 lbs). This cut of meat is my favorite and the tastiest piece of meat I cook. It’s expensive and easy to ruin if you don’t watch your cooker and internal temperatures. I marinate overnight with veggie oil, Worcestershire, garlic & onion powder and Montreal steak spice. I cook it at 250F using a water pan and mop every 30 minutes. I remove it at about 127F internal and then wrap it in alum foil and place it in a beer cooler and let it rest for 1 hour or more.
Today, part of this meat will be served thin sliced to 6 neighbors on onion rolls with Au Jus, Vadilla onion slices, Dijon mustard, horse radish and COLD BEER from my Kegerator.
Lang Outside Shelving: I was considering SS shelving (I could use alum foil but it looks tacky) so that drippings don’t drip all over my patio but instead I used 12X12 tiles. The SS guy told me that with the Tucson summer sun I could cook eggs on the SS while the tiles will remain cool. I do like the looks of the SS steel shelves but I think he’s right.
Nice picture, I tried this method last weekend using the drip pan with water on an 8.5lb boneless Boston butt @250.Dry rubbed the night before, basted every hour with a store bought oil/vinegar base marinade, foiled at 165, removed at 195 and put in cooler for 1 hour. Pulled the pork and added some pan drippings…. came out great.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum