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Old 12-01-2012, 01:43 PM   #24
Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX

I just cooked a strip loin roast that I pounded into the shape and thickness of a prime rib a couple of nights ago. Cooked it at 275 indirect on the BGE, until it was about 100. Took it off, and tented in butcher paper for intermediate rest for about 30 minutes. Meanwhile ran temp up on BGE to about 550, and put it back on for a good sear, got it pulled at about 130, and let rest again.

The ends got a little closer to medium, which was fine for some of the guests, but the middle pieces were money, perfect pink all they way through, very little to no gray band around edges.

Good stuff! Made killer philly cheese steak sandwiches with left overs last night for dinner, highly recommend that.
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