- Apr 27, 2008
- 5,433
- 22
Well, I got a PM from hillbilly43 AKA, Don, asking for advice on this. This is my second from a .99 cent score about 2 weeeks ago out of four. The last one I did I dry cured, this time I brined it for 12 hours. If this comes out acceptable to him, he will be using it for a guide, so the pressure is on, lol.
I cut a small slit not only through the outer skin, but through a thin skin below. I then added lemon pepper and garlic powder, and added Toshidas teriyaki.
Then I added some Vadallia Onion Vinegarette and patted it all over to spread it around and mix with the spices. You can see it below the 2 skins, right on the meat.
I'll be smoking at 225' for a while to get some smoke and probably raise the temp up till internal gets to about 165 - 170 and cover. Oh, I'm using mesquite and hickory.
I will update soon, I have to get a ribeye steak off first, then the breast will go on next.
Thanks for watching,
Ron
I cut a small slit not only through the outer skin, but through a thin skin below. I then added lemon pepper and garlic powder, and added Toshidas teriyaki.
Then I added some Vadallia Onion Vinegarette and patted it all over to spread it around and mix with the spices. You can see it below the 2 skins, right on the meat.
I'll be smoking at 225' for a while to get some smoke and probably raise the temp up till internal gets to about 165 - 170 and cover. Oh, I'm using mesquite and hickory.
I will update soon, I have to get a ribeye steak off first, then the breast will go on next.
Thanks for watching,
Ron