Recent content by Bradley F

Thanks Larry! Roast is something I havn't done alot of and what research I've done has turned up lots of different temps even for the same cuts. Do you know of a list that breaks down roast type to finish temps?

Maybe a stupid question...but there seems to be alot of different finish times for different kind's of roast. How do you know which roast to cook to 190 and which to pull at 125-135?

Not to hijack but does anyone have any opinions on the Grill Dome?

Thnx for the link Rich. I guess I could have done a search. New guy here.

I picked up some Bellamessa smoked sea salt flakes that has increadable taste and smoke flavor. I was wandering if anyone has smoked their own salt and how to go about it? I would think this would be a cold smoke?

Well...the sirlon tip was awesome. This cut was so much better(and much cheaper) than any prime rib I've ever had. I did a 24 hr marinade with garlic, onion, Allegro (original) with a 1/4 cup diced green chiles and a little EVOO also basted with this mix. I used smoked sea salt flakes with...

Thnks for the info all. This is my weekend cook and I feel a little more confident now that I wont screw it up. I'll let ya'll know how things turn out. Thanks again

I've never done a sirlon tip and could use some help with meat and grill temps. Could also use some recipe suggestions. I read J Minions recipe but couldn't find much more on the subject.

K, You may want to try this, heat it up good and hot for a cook, then take a decent size chunk of dry ice and rub it around the dinger may also hold it on there but I've found a little circular motion helped sometimes. I've had this trick work on motorcycle tanks with dings where afterwards...