We've got 12 people coming over.
I just put this in the smoker:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5390.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5391.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN5393.jpg)
Wow. I can;t wait to see the after pictures. That is some fine looking beef. At over 20 oz per guest I wonder if you will have any leftovers?
All the meat they had out was 15-16 lbs.
4 of the guests are 6 and under, but my 17 YO eats enough to even that out.
YEAH
Pics Pics
Please post more pictures. Was that meat from Sams club?
Brad
It was from Sams Club.
There are no bones. I was a little bummed about that.
More pics to follow.
I just put in the oven.
Be some good eats when you get that done.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMG00001-20091231-1840.jpg)
That looks mighty good!
Can you send me a center slice please? ;D
I had my first piece of meat (real meat, not burger or chicken or crap like that) about an hour ago, and I'm hungry again....I want some o' that.
Cooked to perfection. Damn, I bet that was good. I know who to ask when I want advice on cooking one of those.
Wow, very nice FL
FLB if you didn't have that center piece dangling out of your mouth the picture wouldn't have been blurry!! I can fully understand the problem, I would have done the same thing that looks great.
WOW FLB, that looks fantastic. Utterly delicious. Great job!!
It was great. Rave reviews.
And I do have leftovers.
No leftovers on the Syracuse salt potatoes. I made six pounds.
So how long in the smoke, and how long in the oven? Did you do the cool then warm then HOT BLAST sear?
Flb. now I want some beef good job
seemore
Quote from: squirtthecat on January 01, 2010, 06:09:43 AM
So how long in the smoke, and how long in the oven? Did you do the cool then warm then HOT BLAST sear?
That was 1:20 of Pecan @205F
Into a 200F oven for an IT of 120F - about 3 hours
FTC for 2 hours
Into a 500F oven for 10 minutes.