WTF, it is an open TD, just submit it, Gore -- unless what you are really saying is your wife did all the cooking, and you sat around like a 1950's husband.
It isn't that. It is just boring and looks like a repeat of what Mongo cooked already, minus the yummy seafood. I'll let you judge yourself. I started out with a loin roast, just like Mongo did. I seasoned it up with Foil Hat, Lawry's and parsley, just like Mongo did. and cooked it indirect at 250* for about two hours, just like Mongo did. You kind of get the feeling that the philosophy of this cook can be summed up with the rhetorical question, "What would Mongo do?" :tsk:
I had two thermometers in it and they were 30 degrees apart (incredible, really). I pulled with one at 147* and the other at 117*. I figured the high one wasn't centered. I pulled and just waited. The one at 147* dropped to about 140* and the other one rose to about 130* after 25-30 minutes. I then seared:
Pulled and sliced:
Pic looks a bit too red, but it was really a beautiful, uniform medium rare, just a bit on the rare side.... and completely boring.
The night before we had a pork roast. I seasoned this the same way:
I cooked this a bit hotter, 275* until both probes were at about 145*. Again, I pulled and rested for about 20 minutes while I brought up the Oval to 500*. Then seared on the other side:
And sliced:
At least that wasn't the same thing Mongo made. :tsk: See, I expect none of you were able to stay awake through that. :yawn: Sorry Mongo for such a boring meal. At least the cake added a little life to the party. I'll try to put something decent together later this week for a belated cook.