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Got 15lbs ribeye primal at BJ'S, beef from Canada, great marbling but no USDA grading. Used the umai bags, kept in fridge for 28 days. They look great.
Any suggestions on cooking them?
It's my brother inlaw's actually. They only use it for whole pigs though. It runs on a really, really old washer machine motor. We used a 40lb bag of lump charcoal and 2 12" long 1" wide logs for smoke. It has no vents either so it's controlled by the amount of fuel and placement.
50lbs with a big turkey stuck to it too. Cooked for about 5 hours in a home made rotisserie with lump charcoal and some wood for flavor.
Came out really good.
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