twinsfan
07-24-2012, 08:17 PM
I cooked them on the 22'' Weber, instead of using the normal grate, I placed a couple bricks, two on each side, to make a trough, emptied charcoal in between it, and put a grate from my offset on top. This let the meat rest about 2-3 inches off the flame, which got the good char and cooked very fast. I did all kind of veggies but I bet you guys aren't interested in that. :evil:
It was rump roast, $3.29 a pound. Had fantastic marbeling, so I marinated it in a sesame-teryaki sauce and beat to a pulp. :grin: Not really but got my anger out.
Looked better in person, I think my lense is blurry.
http://distilleryimage8.s3.amazonaws.com/06112162d5ed11e1a47b22000a1cf766_7.jpg
http://distilleryimage7.s3.amazonaws.com/19c4c614d5ed11e190351231381b5983_7.jpg
http://distilleryimage1.s3.amazonaws.com/25afb268d5ed11e1a4d022000a1e95fe_7.jpg
http://distilleryimage6.s3.amazonaws.com/cbe14b76d5f511e1979222000a1e8aa2_7.jpg
Thanks for looking. It was like delicious, savory, and sweet, beef candy with a tang.
Anyone who would like the marinade recipe, let me know. It's absolute stellar! :grin:
It was rump roast, $3.29 a pound. Had fantastic marbeling, so I marinated it in a sesame-teryaki sauce and beat to a pulp. :grin: Not really but got my anger out.
Looked better in person, I think my lense is blurry.
http://distilleryimage8.s3.amazonaws.com/06112162d5ed11e1a47b22000a1cf766_7.jpg
http://distilleryimage7.s3.amazonaws.com/19c4c614d5ed11e190351231381b5983_7.jpg
http://distilleryimage1.s3.amazonaws.com/25afb268d5ed11e1a4d022000a1e95fe_7.jpg
http://distilleryimage6.s3.amazonaws.com/cbe14b76d5f511e1979222000a1e8aa2_7.jpg
Thanks for looking. It was like delicious, savory, and sweet, beef candy with a tang.
Anyone who would like the marinade recipe, let me know. It's absolute stellar! :grin: