Standing Rib Roast on a Kamado
On 12/28/2012 7:06 PM, Sqwertz wrote:
> On Fri, 28 Dec 2012 14:52:08 -0700, smokeringer wrote:
>
>> The dome was stabilized at 250 degrees for an hour before placing the
>> roast into the dome. Based on postings on this board and other readings
>> we used only Cow Boy Lump...
>
> You must be reading some OTHER "board" if you're endorsing "Cow Boy
> Lump".
>
> -sw
>
Lol!
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