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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-11-2012, 10:14 AM   #16
btcg
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Okay.... 270 for 5 hours.

What was the "pull" temp... 130-140?

It certainly looks delicious. I've always thought that cooking beef long, low, and very slow yielded amazing results, ever since I was gonna broil a burger once, and this girl I was just atarting to date did the "pop-in" to me: I put the temp down to barely warm and forgot all about it (the pop-in worked out well). Later that night, I found the burger still cooking..... very slowly. I thought.... what the hell, I'll try it. It was downright amazing!

Betcha that roast was too. man, makes me hungry seeing such great work!
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Unread 07-11-2012, 10:45 AM   #17
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Quote:
Originally Posted by btcg View Post
Okay.... 270 for 5 hours.

What was the "pull" temp... 130-140?

It certainly looks delicious. I've always thought that cooking beef long, low, and very slow yielded amazing results, ever since I was gonna broil a burger once, and this girl I was just atarting to date did the "pop-in" to me: I put the temp down to barely warm and forgot all about it (the pop-in worked out well). Later that night, I found the burger still cooking..... very slowly. I thought.... what the hell, I'll try it. It was downright amazing!

Betcha that roast was too. man, makes me hungry seeing such great work!
Methinks it was about 130-135 IT before resting. The wife doesn't like things quite as rare as I do, even though I now have the kids properly trained! The time is plus/minus, I didn't watch the clock too well on that one.
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Unread 07-11-2012, 10:47 AM   #18
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love smoked prime!
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Unread 07-11-2012, 12:55 PM   #19
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Whoa!
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Unread 07-11-2012, 12:59 PM   #20
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Nice looking beef. Looks like some good eatin'!
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Unread 07-11-2012, 01:12 PM   #21
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Dang. You knocked that one out of the park. Great job my man.
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Unread 07-13-2012, 02:16 AM   #22
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Wow, now that is one fine piece of meat!! I would be scared to do a prime, they aren't exactly cheap around here, lol Other than butter, what did you rub on it?>
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Unread 07-13-2012, 02:25 AM   #23
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thats the perfect temp! nicely done
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Unread 07-13-2012, 05:24 AM   #24
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Quote:
Originally Posted by malibulvr View Post
Wow, now that is one fine piece of meat!! I would be scared to do a prime, they aren't exactly cheap around here, lol Other than butter, what did you rub on it?>
Herbs de provence is all, the traditional blend of about 10 common spices. If you google it, there's recipes everywhere for it. Oh and a little salt. Don't be afraid, give it a shot, just don't overcook it!
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