calm the fuck down supersport, you don't have to explain the to me the difference between grilling and barbecue.. you think it took a few hours to to bring those little roasts up to 135 in a Weber, indirect? more like 45 minutes. I was giving Rod here shit, if I wanted your opinion, I would have asked you for it, sporto
I'm confused here. I didn't see him asking for your opinion. Why is it OK for you to post unsolicited incorrect information but it's not OK for me to correct you?
BTW, sporto, I'd like to see you try eat a ball roast cooked to 135. It's a roast, not a steak. I don't think you understand the difference.![]()
lmao, I'm dying to hear what temp you would take that to.. anything past 140 on a sirloin is fucking shoe leather. with a ball tip, you cook it indirect until it hits 120, reverse sear directly over the coals until it hits 135 and pull it to rest and hopefully finish around 138-140.. 45 minutes total. you're talking about braising, and barbecuing for 3 hours.. ball tip comes from the top sirloin, is very lean and has no connective tissue to break down.. seriously, you're embarrassing yourself..
When will Chriza address this?
xBroBudx
i'm having leftover breaded chicken with lettuce and tomato and some honey mustard.
I wrapped the chicken in tortillas earlier with cheese, lettuce, tomatos and taco sauce.
i don't want to eat all the tortillas so i'm just gonna finish this off without any cheese.
xBroBudx
Healthy AND Delicious.
xBroBudx
Since the tips were in the bag for the past couple days they were mighty tender warm pink in the center & melt in your mouth goodness .
gwartney is "BlowinMyMindUp's" mult. ALERT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!![]()
Are those dogs being raised in a plastic storage tub? The walls of your house look like a nice museum, though.
Also don't use the phrases "squirted out," "bitch dog," and "ball tip" in the same post.
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