I did a 4.25 pound prime Rime on a Charcoal Grill and what a taste, I seared it up and it took about 1 3/4 hrs after searing to get it to Med rare. Also some twice baked potates went with it.
I did a 4.25 pound prime Rime on a Charcoal Grill and what a taste, I seared it up and it took about 1 3/4 hrs after searing to get it to Med rare. Also some twice baked potates went with it.
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And the twice baked for a subtle touch....
There's those TBN get togethers over on Tractorbynet...
You can cook one of those up for the CBN get together [img]/forums/images/icons/grin.gif[/img]
Oh sure!!!!
It's 1 am here and I just looked at these pics John!! now I'll never get back to sleep!! Thanks alot!!
GAWD that looks good! ....but wait!! NO MEAT THERMOMETER??
I still have a grill and rotisserie that My Dad bought in 1957, it does an awesome job, has lots of room and an electric rotiisserie motor that stil works and will hold about 8 cornish hens.
It would do your roast real ez.
I even have the cookbook that came with it, where all the women dress live Mrs Cleaver for a cookout of huuuuuge steaks and lobsters and corn.
I just keep taking a wirebrush to the inside and outside of the grill every year and repaint with high temp spray paint.
This grilll will out last me if I take good care of it. They just don't make'm like this anymore and few people nowadays would do like you did with that Prime beef either.
Here's to good eatin. [img]/forums/images/icons/smile.gif[/img]
Outstanding John! I'm drooling all over my keyboard. I did a six pounder like that last fall. Was yummy for sure [img]/forums/images/icons/smile.gif[/img]
Rob
You're breakin my heart man! [img]/forums/images/icons/tongue.gif[/img]
Gary
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Hey! Aren't you supposed to be working?
I like using the lump charcoal better than the Briquets. I think it gives better flavor.
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