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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-08-2018, 08:46 PM   #16
Smoke Dawg
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Great timing. pulled a 3 bone SRF Rib Eye roast from the freezer today.

Thinking roto on the Weber tomorrow.

Let us know how you go with it Mike.
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Old 12-09-2018, 06:23 AM   #17
jasonjax
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Quote:
Originally Posted by EdF View Post
What's your time and temp?
In order to keep my crew happy I will probably go 137 (medium rare ++) for 10-12 hours. I'll sear it off in a 500 degree oven with a compound butter mixture for 15 mins or so to form the crust.
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