I found a 7 lb Magnum, prime T. T. at Kinder's butcher shop a few days ago. I seasoned it up with a 50/50 blend of McCormick's Santa Maria rub and my homemade blackening seasoning.
I cold smoked it for 2 hours using Oak chips then tossed it into the kettle over some real Oakwood coals, turning it constantly until it reached an internal temp of 132*.
It was frick'in amazing!!!!
Thanks for look'in!!!!
Dan
I cold smoked it for 2 hours using Oak chips then tossed it into the kettle over some real Oakwood coals, turning it constantly until it reached an internal temp of 132*.
It was frick'in amazing!!!!
Thanks for look'in!!!!
Dan