Clint
TVWBB Olympian
Inspired by Mr Schultz, I tried something new................and different than his
First I ground up ~5 cloves of garlic, 1.5tbsp each of rosemary, black pepper, himalayan pink sea salt, coffee beans, half an onion
Injected & rubbed (first time injecting)
Onto the grill over the close burner, with the close burner off & the back 2 on high for 15 minutes, rotate, 10 minutes, 15 minutes. It was cranking along around 450F which I thought was a little strange (thought the burners were turned down). So I turned the front & back burners to low & the middle one off for 15 minutes, turn, then 8 minutes - pulled @ 122-125F.
I was hoping for a little more red but I'm not complaining.
This was a sun dried tomato roll
Probably take the slicer to the rest of the 2.5# roast, & luckily, it came in a twin pack so I'll have to find something to do with it too.
First I ground up ~5 cloves of garlic, 1.5tbsp each of rosemary, black pepper, himalayan pink sea salt, coffee beans, half an onion
Injected & rubbed (first time injecting)
Onto the grill over the close burner, with the close burner off & the back 2 on high for 15 minutes, rotate, 10 minutes, 15 minutes. It was cranking along around 450F which I thought was a little strange (thought the burners were turned down). So I turned the front & back burners to low & the middle one off for 15 minutes, turn, then 8 minutes - pulled @ 122-125F.
I was hoping for a little more red but I'm not complaining.
This was a sun dried tomato roll
Probably take the slicer to the rest of the 2.5# roast, & luckily, it came in a twin pack so I'll have to find something to do with it too.
