Brian Moriarty
TVWBB All-Star
These were the end cuts from our Christmas dinner. I trimmed them from a 14 lb. KBA Boneless Ribeye roast.
Montreal seasoning.
Fired up the Cajun Smoker Joe with Maple Leaf Natural briqs and Cherry for smoke.
Resting for the Reverse Sear
The Bone Shack. Where the magic happens!
Enjoy!
Montreal seasoning.
Fired up the Cajun Smoker Joe with Maple Leaf Natural briqs and Cherry for smoke.
Resting for the Reverse Sear
The Bone Shack. Where the magic happens!
Enjoy!