BigDave11
Fire Starter
marinated about 24 hours in oil, red wine vinegar, goya adobo seasoning, lemon pepper seasoning and lots of some generic garlic heavy smokehouse seasoning. on big green egg over b&b lump plus a few char logs. maybe 10 min each side. pulled at 142 internal temp, was aiming for 140, id call it close enough. came out how we like it, a little pink and plenty juicy.
