- Grill(s) owned
- Bull, RT-680
Merry Christmas and nice job!..I agree every piece of meat has its own cooking challenges.. you can always move the probes around when the temp gets close to desired level.View attachment 1699
Merry Christmas Ya'll.
I wondered why my two temp probes were 10 degrees off from each other on this one. This was a big boy, so a probe went in each end (thanks Fireboard!) Well I split the difference (at 120 and 130) and figured it out when we sliced it up. Giant spiral fat vein down the middle was goofing me. What should have been just under 4 hours turned into 5 (never plan dinner when smoking) but holy smokes (pun intended) it was one of the best I've had.
Hope you all had similar luck and had good holidays.
Ok, this is from last summer, but I didn't find out what cut this is. So, my guess is Flat Iron. Now, what's the beef?
My wife is a club joiner and she has a 200 bottle cellar full of stuff that mostly is too much for us to drink daily. So I started searching for cabs under $20 that we could have regularly, from Costco. Black Stallion has worked for us for the past year or so. Big but not harsh. Our regular Pinot Noir lately is Elk Cove from Costco also. I can't say "daily" because my wife vetoes anything but a cab most days. Both are great IMO.Black Stallion huh, you old dog! I have been jonesing for steak over charcoal. soon my friend soon...