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Merry Christmas all

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lemans

Master of the Pit
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Getting Ready for Xmas Day Dinner
 

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I took the chain off it and trimmed the silver skin and any fat off it. Tied it and wrapped it tight in butcher paper and plastic wrap and into the fridge til tomarrow.. I will have the Ranch set for
Two zone and my cast iron flattop over the coals for searing and then on to the cool side til I get an IT of 125. Take it off and let it rest 15 before slicing
 
Whole salmon and Brussel sprouts with bacon and white raisins in my DO
Mushroom cognac sauce
 
Almost ready!!
 

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Here we go at 125 rested for 15 mins..
Cuts with a fork!!
 

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