Took four 2 inch thick roasts removed the fat cap only. Salted and rubbed some Memphis dust on both sides. Put back in fridge for 3 hrs.
Stacked them together and tide to creat a long rolled roast.
Lit 1/2 chimney of Stubb's.
Put on grill at 2 pm.
Fire directly under food without a lid using my Cajon bandit rotisserie.
Checked every 15-20 minutes and add more Briquettes as needy.
Took it off at 6pm. Some was well and some medium. Taste wonderful.
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Topic: New York Strip Roast (Read 1160 times)
