puff
05-18-2008, 02:45 PM
3 lbs. and some change of sirloin tip roast.
Rubbed with a Santa Maria style seasoning. Cooked over lump, hickory and a chunk of cherry. Cooked it on the UDS till about 110* then seared on the gasser till about 130*. It was a little overdone for my taste but still real juicy and tasty
I also cored out a vidalia and loaded it with butter and marinated some white 'shroom caps in Dr. BBQ's Italian marinade and did them in on the gasser real quick like.
Ring bologna was a snack in betweenced . :biggrin:
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage001-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage002-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage003-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage005-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage006-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/beef003.jpg
Rubbed with a Santa Maria style seasoning. Cooked over lump, hickory and a chunk of cherry. Cooked it on the UDS till about 110* then seared on the gasser till about 130*. It was a little overdone for my taste but still real juicy and tasty
I also cored out a vidalia and loaded it with butter and marinated some white 'shroom caps in Dr. BBQ's Italian marinade and did them in on the gasser real quick like.
Ring bologna was a snack in betweenced . :biggrin:
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage001-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage002-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage003-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage005-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/pitbeefage006-1.jpg
http://i279.photobucket.com/albums/kk148/Puff67/beef003.jpg