- Apr 27, 2008
- 5,433
- 21
We haven't had any for a while, so today is the day. Defrosted last night, brined for 7 hours in 1/3 cup sea salt, 1/3 cup brown sugar, and 1/3 gallon water today.
I brushed on some Yoshida Teriyaki and granulated garlic and lemon pepper. I will be using hickory at 230' and finish on the Weber gas grill to crisp the skin at about 160'
Thanks for watching,
Ron
I brushed on some Yoshida Teriyaki and granulated garlic and lemon pepper. I will be using hickory at 230' and finish on the Weber gas grill to crisp the skin at about 160'
Thanks for watching,
Ron