Originally Posted by dwfisk
I just trim the silver skin and fat, use a simple salt & pepper rub and cook indirect to about 100* then sear to an IT of about 120* (our family really like beef rare) , turning pretty frequently to get all sides. I've done them on the Webers but vhere is a shot of a couple on the Santa Maria ranch grill.
That is one cool rig.
KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal
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Barbecue is not rocket surgery