MacKenzie Posted March 29, 2016 Report Posted March 29, 2016 I am sure I'd very much enjoy a slice of that roast.
ckreef Posted March 29, 2016 Report Posted March 29, 2016 Tasty for sure. Charles - Prometheus 16.5", Cassiopeia 19" TT
tinyfish Posted March 29, 2016 Report Posted March 29, 2016 Great job!! All take the two end slices please.
tony b Posted March 29, 2016 Report Posted March 29, 2016 Looks great. Care to share some details - rub, cooking technique, etc.?
mk1 Posted March 31, 2016 Author Report Posted March 31, 2016 (edited) Sorry for the delay.... It was a simple pepper salt garlic onion paprika rub. Seared first in a very hot frying pan about 1 minute per surface. Then low and slow at 250 for a couple of hours. Then we all got hungry waiting and I jacked up to 325 to finish at a IT temp of 128 for a perfect rare side of medium rare.... The crust was awesome Thanks for your interest Edited March 31, 2016 by mk1
skreef Posted April 3, 2016 Report Posted April 3, 2016 By looking at your drip pan, doesn't look like you lost a lot of your juices.. So I know it had to be very juicy goodness. Sent from my SM-G920V using Tapatalk
