john pen
Master Chef
Ive got a small (4.5lbs) top sirloin roast Im doing for dinner tonight. My plan is to do it on the WSM....pull around 125, let it rest and slice it thin for sammies... Questions, comments concerns...other/better ideas ??
No pics = no fire call, and/or....no saved steaks.Nick Prochilo said:That looked great John! I almost lost some steaks the other night due to a fire call, had to explain the second part of a reverse sear to my wife as I was running out the door. She pulled it off perfect!
Puff said:No pics = no fire call, and/or....no saved steaks.Nick Prochilo said:That looked great John! I almost lost some steaks the other night due to a fire call, had to explain the second part of a reverse sear to my wife as I was running out the door. She pulled it off perfect!
http://www.bbq-4-u.com/forum/viewtopic.php?t=6005Puff said:Looks great JP!
How about the 'mater salad recipe?
Nick Prochilo said:Puff said: