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I found a 50% off deal on rib roasts @ Target. I bought "a few". I did this one @ 225 to an internal temp of 120. Followed by a brief rest and in the oven @ 450 for 10 minutes. PERFECT!

I've done the "Bludgeon of Beef" quite a few times. Ribeyes typically have some fat in them, it's where the flavor comes from. I'm going to try smoking one in my Memphis pellet grill with a reverse-sear. I too look for the markdowns at Sam's Club. I've bought tenderloin for $8.49/pound. I still...

There's nothing a true carnivore likes better than meat cooked outdoors.

What would it control? The Egg is a charcoal grill right?

I cook outdoors several times a week, year round, even in the dead of Winter. I started out around 1980 with a Weber kettle and Kingsford charcoal. For the last 15 years, I've used a Weber gas grill (I've rebuilt it twice). I'm embarking on a new cooking paradigm today. I just bought a Memphis...

I'd like to see a picture of that.