Well, I thought I had a hunk of meat until I saw a couple of other threads here. So I guess we will just have to make do with this one.
Got this from Snake River Farms. They specialize in Choice or better cuts. They have Wagyu beef and Kurobuta pork, too. Everything I've had from them has been excellent.
Tried to approximate Bearcarver's Thick Lea & Perrins with regular L&P added to some A-1 Thick & Hearty Sauce. Seemed okay. Made some slits and slipped in some garlic cloves, too.
Then dusted with Montreal Steak Seasoning. This is my go-to for roast rubs.
Firing up the AMNPS with 50/50 cherry and pecan. (Old Xmas boxes make a handy windbreak.)
Beautiful TBS already...I just hope I put it in early enough for dinner. Roast went in about 12:20. We like medium, so I might have to bump up the temp near the end.
Got this from Snake River Farms. They specialize in Choice or better cuts. They have Wagyu beef and Kurobuta pork, too. Everything I've had from them has been excellent.
Tried to approximate Bearcarver's Thick Lea & Perrins with regular L&P added to some A-1 Thick & Hearty Sauce. Seemed okay. Made some slits and slipped in some garlic cloves, too.
Then dusted with Montreal Steak Seasoning. This is my go-to for roast rubs.
Firing up the AMNPS with 50/50 cherry and pecan. (Old Xmas boxes make a handy windbreak.)
Beautiful TBS already...I just hope I put it in early enough for dinner. Roast went in about 12:20. We like medium, so I might have to bump up the temp near the end.
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