dyoung7506
New member
- Messages
- 4
- Grill(s) owned
- Trailblazer
I made a ribeye last night on the Trailblazer, first attempt at cooking on it. I had it set at 250 for about 2 hours until it reached an internal temperature of 140, pulled it and did a reverse sear for a nice medium rare. It had great flavor, but not overpowering smoke. Definitely unique and something I will do plenty of times in the future! Going to try and do a pork butt for the college games tomorrow.
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