Jim McKelvey
TVWBB All-Star
Hi TVWBB gang...hope everyone has had a Merry Christmas / Holiday! I'm loving all the pictures of the rib roasts and other cooks. Weather has been great here in the southern tier of North Carolina...good cooking weather! My better half gave me a Chef's Choice 615 slicer...I was ready with the eye round!
Started the OTS with used and new KBB + two small chuncks of hickory. Small eye round seasoned up with KS, P, G and O. 2#'s.
Quick sear and then indirect until 130-ish. No action shots, was busy with a more expensive cut of meat on Christmas Day...ready for a quick cool down then into the fridge for today.
Slicer works great - I followed advice of others. Cold meat and let the slicer do the work.
Close up
And plated - sesame seed bun, roast beef, colby jack cheese, red onion and horseradish sauce. NICE!
Don't want to ignore the star of Christmas day...here's a shot of our 10# Prime Rib, cooked low and slow (225) until 120 degrees, rested and then blasted at 550 for 10 minutes.
Thanks for looking everyone - hope you are all enjoying the season to the fullest!
Started the OTS with used and new KBB + two small chuncks of hickory. Small eye round seasoned up with KS, P, G and O. 2#'s.
Quick sear and then indirect until 130-ish. No action shots, was busy with a more expensive cut of meat on Christmas Day...ready for a quick cool down then into the fridge for today.
Slicer works great - I followed advice of others. Cold meat and let the slicer do the work.
Close up
And plated - sesame seed bun, roast beef, colby jack cheese, red onion and horseradish sauce. NICE!
Don't want to ignore the star of Christmas day...here's a shot of our 10# Prime Rib, cooked low and slow (225) until 120 degrees, rested and then blasted at 550 for 10 minutes.
Thanks for looking everyone - hope you are all enjoying the season to the fullest!
