Fidel, Looks awesome!!! I did one a few weeks ago...ahh the memories. Did you do any gravy or au jus gravy? I noticed you didn't use a drip pan. How long did it take for the temp to come down and stabilize for the roasting time?Judy
JudyFoodie,I improvised to get the temp down. I seared it direct on the cast iron grid. As it was resting I pulled the hot cast iron, put in the plate setter, and then the OEM grid. It came down to 325 within 15 minutes then settled on 315, so I left it there.Do drip pan, but there was so much liquid when I carved it we reduced that liquid just a bit for an au jus. It was terrific.
Fidel, When you order this cut of meat, what do you ask for specifically? I have found that my local Supermarket can come up with almost any cut of meat if I give them a bit of time. Mike
