Posted: 9/6/2026 6:17:33 PM EDT
[Last Edit: Zakk_Wylde_470][Edited]
Seasoned heavily with kosher salt and dry-brined for a few hours. Slow N Seared at ~275° until 120° internal then rested and seared.    
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| I'd contemplated cooking one as a pot roast but hadn't thought about grilling the whole thing like that. Interested to know how it turns out. I know it's fantastic grilled as individual steaks. |
This is...a clue - Pat_Rogers
I'm not adequately aluminumized for this thread. - gonzo_beyondo
CO, MI, OR - Please lobby your legislators to end discrimination against non-resident CCW permit holders
I'm not adequately aluminumized for this thread. - gonzo_beyondo
CO, MI, OR - Please lobby your legislators to end discrimination against non-resident CCW permit holders
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Originally Posted By Gamma762: I'd contemplated cooking one as a pot roast but hadn't thought about grilling the whole thing like that. Interested to know how it turns out. I know it's fantastic grilled as individual steaks. Sorry, this was from last night. I stood over the stove drunk and ate the whole thing  Its like a big, 3.5 lb sirloin steak with a fat-cap 
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