Johnnyg
Member
- Messages
- 8
- Grill(s) owned
- Stampede
That looks perfect! Did u cook that at 225 the whole time??I made a small rib roast (7#) on the Bull tonight, following the directions linked above. Served with mashed potatoes, heirloom carrots, onion rings, and ginger braised collards. Turned out great!