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TheJackal
11-04-2013, 08:14 AM
Boneless Rib Eye roast. Cooked @225 with pecan wood until IT reached 122 then seared off for 8 min at 550 to get a nice crusty exterior. I cooked it on a cooling rack over the veggies and potatoes to capture the drippings. Mixed up a nice horseradish sauce to go with it. Oh, and a pork butt just because.

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grillinguy247
11-04-2013, 08:18 AM
Looks like a nice feast. :thumb:

sliding_billy
11-04-2013, 08:22 AM
Fine looking meal.

peeps
11-04-2013, 08:27 AM
That looks amazing! Nice work!

Bonewagon
11-04-2013, 08:30 AM
That looks terrific. :thumb:

Big George's BBQ
11-04-2013, 08:41 AM
Perfectly cooked

Tonybel
11-04-2013, 09:57 AM
Well done. Everything looks delicious.

el_matt
11-04-2013, 10:26 AM
Looks tasty.

Matt

ak56
11-04-2013, 11:12 AM
That looks really good. Cooked perfectly!

TheJackal
11-04-2013, 11:42 AM
Thanks guys. I tried to keep the pit temp nice and low so the outside stayed pink instead of getting that gray ring at the edge. I didn't get a pic of the finished butt since I was focusing on the beef but the butt turned out awesome also. Nothing beats smoking on football Sunday and sharing it with friends/family.

fingerlickin'
11-04-2013, 12:01 PM
That looks out of sight. That needs to be on the menu here again soon. :thumb:

Big Dan
11-04-2013, 12:09 PM
Looks Great. I bet that 18.53 pounds cost a pretty penny. Looks like it was worth it.

code3rrt
11-04-2013, 02:20 PM
Looks absolutely perfect, very similar to how I do mine.

KC

TheJackal
11-05-2013, 06:42 AM
Looks Great. I bet that 18.53 pounds cost a pretty penny. Looks like it was worth it.
It was a bit steep but I see it in BJ's every time I go there and I usually pass it up but this time I jus had to try it. I only cooked half of it (and we only finished half of that with company). The other half I froze for steaks at a later date.