I have used herbes de Provence and that makes a nice rub for sure when combined with S&P as in the recipe. Still looking for anyone who has slathered on Dijon Mustard on a SRR and what did it bring to the party.
I snagged mine yesterday. Had the butcher but me one to specs. They put out a bunch of 4-5 pounders and we will be having 8 or 9 people so he found me a nice one and cut it to just a hair over 9lbs.
Xmas day is looking cloudy with a good chance of snow at our house. Not very cold. I really would like to do this in the Costco Kamado. I could pull it underneath the portal on the back patio. That will leave the oven and range for all the rest of the goodies.
I snagged mine yesterday. Had the butcher but me one to specs. They put out a bunch of 4-5 pounders and we will be having 8 or 9 people so he found me a nice one and cut it to just a hair over 9lbs.
Xmas day is looking cloudy with a good chance of snow at our house. Not very cold. I really would like to do this in the Costco Kamado. I could pull it underneath the portal on the back patio. That will leave the oven and range for all the rest of the goodies.
