JimK
TVWBB 1-Star Olympian
I cannot believe I've never done one of these until today. What a screaming bargain, and what a delicious meal (if I may say so myself). If I had to describe it, I'd' say I did it 'Provencal style' - made a paste of dijon, EVOO, lots of fresh garlic, S&P, and dried thyme and rosemary. Scored the fat cap, spread the paste and let it sit for ~24 hours. Threw it on the Sear+ at 450 for about 15 minutes, then reduced the temp to 300 and let it coast to a 145 finish. Rested for about 15 minutes, sliced and served with taters and a Mediterranean style salad. Highly recommend buying one of these and giving it a try. Price is dirt cheap, so you've got very little to lose if you mess up.
Prepped, tied and rubbed:

On the grill, almost done:

Sliced and plated:


Prepped, tied and rubbed:

On the grill, almost done:

Sliced and plated:

