Sunday Night Grillin.

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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
It was a beautiful night in SoCali so I cranked up the gasser and threw on a cross rib roast. Sprinkled it with Montreal and cooked it in direct until it reached an internal temp of 130 then I pulled it off and tented it. We also had some steamed chokes and a nice green salad.

Here's what we are eatin.
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Done and lookin good,
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Sliced and tender goodness.
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My plate.
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Re: Sunday Nigh Grillin.

Sure looks good. I'm not familiar with that cut of meat. Did you like how it turned out?
 
Must be a California thing my meat comes out the same way!
Talk about a good day in So Cal. It got up to 85 degrees down here at the beach.
I bet you guys got up to at least 95 out in the valley.
 
Great looking meal. I was out at the desert this past weekend and it was hotter here in San Diego than it was out there
 
Tri Tip said:
Must be a California thing my meat comes out the same way!
Talk about a good day in So Cal. It got up to 85 degrees down here at the beach.
I bet you guys got up to at least 95 out in the valley.

It was a beautiful day indeed and luckily Thousand Oaks is usually 10 degrees cooler then the valley.
 
Where do you get those? We don't ave then down here.. I might ask the butcher to order some... Great cook bro!!!
 
My part of California was not "Sunny California" for Easter. It rained and the wind blew hard and it felt like it was gonna snow. Guess what we BBQed anyway.

Your meal looked great. Awesome Sunday night grillin.
 
That roast looks perfect!

Today it was overcast in the Sherman Oaks part of The Valley where I work, and sunny in Marina del Rey.

Looking like we'll be having rain again.

Do you California guys cook in the rain? I'm not sure I can do that with my Green Egg. I'd be afraid it would crack.
 
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