Jim Lampe
TVWBB 1-Star Olympian
Friday night prepped a nice 1½ pound sirloin
taste-tested the following, decided to use Oakridge BLACK OPS brisket rub
went out into the strong winds to get the Weber kettle fired up
grabbed a brew and a new coozie (Thanks Bob!)
earlier, tossed in the oven a skillet of fingerlings
yeah, it was cold last night & only managed one measly picture on the grill (and blurry as it is)
I hawkeyed the entire cook to not over cook this guy... removed it at 125ºF
after a ten-minute rest, dinner was served.
probably the best sirloin steak I've ever cooked ;D
Thanks for swingin' by!
taste-tested the following, decided to use Oakridge BLACK OPS brisket rub
went out into the strong winds to get the Weber kettle fired up
grabbed a brew and a new coozie (Thanks Bob!)
earlier, tossed in the oven a skillet of fingerlings
yeah, it was cold last night & only managed one measly picture on the grill (and blurry as it is)
I hawkeyed the entire cook to not over cook this guy... removed it at 125ºF
after a ten-minute rest, dinner was served.
probably the best sirloin steak I've ever cooked ;D
Thanks for swingin' by!