Well for $5.25# I had to try this on the rotisserie! It's a little over five pounds and it's dry brined and sitting in the fridge for Sunday. Going to keep it simple SPOG and thick worchestshire sauce,not sure on wood type yet.
Strip roast going for a spin
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Sounds good,I was thinking that but I prefer strips and got a good price!
I did onion powder and dehydrated onion assuming most of the dehydrated will fall off during the cooking process.
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fwismoker
Master of the Pit
fwismoker
Master of the Pit
smokinadam
Smoking Fanatic
I just fill two charcoal baskets and put them on the outer edges of the kettle. The only things I have spun before are ribs,TT and a pork butt. The lid therm is uncalibrated and I haven't bothered trying to stick my Maverick in there as everything has cooked well,so far,in my opinion.:biggrin:
smokinadam
Smoking Fanatic
completely agree with how well they work and cook! I door the exact same as you but did not see the other basket why I asked if cooking low. I'm here waiting :popcorn
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It's resting getting the mushrooms and onions cooked along with some peas and mashed taters!
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Carried over to 135. It tasted good but I'll stick to steaks in the future,there just better color equals flavor!:biggrin:
I was pretty sure this would turn out this way to much like prime rib and of course it did,nothing ventured nothing gained! It's fine I'll just keep spinning the cheaper Tri tips!
I was pretty sure this would turn out this way to much like prime rib and of course it did,nothing ventured nothing gained! It's fine I'll just keep spinning the cheaper Tri tips!
fwismoker
Master of the Pit
It looks fantastic! I was thinking something similar on my 007 with a flat iron steak and then searing over the fire.
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