Post by Raff on Feb 20, 2020 17:40:45 GMT -5
that's a well trimmed T-loin--looks more like an eye of the round. Do you have to trim it so close? I don't suppose an eye would work due to the short cook time.
Since you put it on hot coals, no flame, I assume no smoke flavor (smoked dish rag?) and you could do just as well on a hot gas grill top? Mine's about 500 maybe more. Of course I know for atmosphere real fire is better. That's why I like best just chunking it into the fireplace!
When using the coals, there is not as much of smoke flavor. That is totally fine. It is just as delicious, just a tad different.
Chucking it into the fire place is a show stopper. I generally don't tell anyone whats going on during the party. Just walk over to the fireplace with my whiskey and toss it in. You should see people's faces. PRICELESS.
