My KBQ is sitting in my basement unassembled. I’d like to use it to prepare a meal for a dinner party we’ll have a week from today, rather than using one of my other patio cookers. Since I have absolutely no experience with the C-60, I’m asking for help in selecting a cut of meat and the companion recipe.
I’d like to serve beef, preferably a Beef Tenderloin, a Ribeye Roast, a New York Strip Loin Roast or a Prime Rib Roast. Please offer up your favorite recipe; trim, rub, wood choice, pit temperature and any other important information.
I know it’s bold of me to ask so much and an imposition on you to comply, but I’d kinda’ like to showcase the KBQ and I don’t see another way, given the short timeline.
Thanks.
I’d like to serve beef, preferably a Beef Tenderloin, a Ribeye Roast, a New York Strip Loin Roast or a Prime Rib Roast. Please offer up your favorite recipe; trim, rub, wood choice, pit temperature and any other important information.
I know it’s bold of me to ask so much and an imposition on you to comply, but I’d kinda’ like to showcase the KBQ and I don’t see another way, given the short timeline.
Thanks.
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