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Old 12-10-2013, 04:25 PM   #30
57borntorun
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Join Date: 09-16-13
Location: Palm City, Florida
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Quote:
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.
Now this is a smart man........He tied the tail of the loin as well as the rest.
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