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Old 12-09-2013, 10:09 AM   #12
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Originally Posted by dwfisk View Post
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.

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