Argentinian bife ancho / cube roll on the Joetisserie.
Indirect at ~325°F, spinning steady, finishing hot at the end.
Cap off ribeye, salt + pepper only. This thing is going to eat.
by Liquidzip
Argentinian bife ancho / cube roll on the Joetisserie.
Indirect at ~325°F, spinning steady, finishing hot at the end.
Cap off ribeye, salt + pepper only. This thing is going to eat.
by Liquidzip
2 Comments
Happy New Year.
Pulled pork tomorrow for us.
Ahh I like your half coal basket trick!