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Discussion in 'Grilling Pork' started by graco, May 23, 2015.
3.5h at 350 degrees, seasoned Puertorrican style by my wife, the best at it. Dry bribed for 3 days.
What's Puerto Rican style seasonings?
We use a paste made with olive oil, a ton of garlic, red/green peppers and cilantro.
Looks awesome! You dry brined and then put the paste on just before throwing it on or did you marinate in the paste?
No brine, just apply the paste and leave in the refigerator for 2-5 days, covered in plastic.
The Ham looks great , sounds easy , but I'd use Chiles (N.M.) . sounds tasty.