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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