You grill them, and remember the reason bottled barbecue sauce was made (which I abhor...on anything but chicken legs. It's a childhood thing, I think. lol)
Very simply marinated in straight Worcestershire sauce and 25 grinds(?) of black pepper, for right at 2 hours.
The sauce: Generic KC Masterpiece, thinned with 2 tablespoons of Worcestershire, a tablespoon of lemon juice, and water (to equal 1:1, but replaced some water with flavor to make the flavor profile match), and maybe 10 more grinds of black pepper.
Grilled over Best Choice Natural Hardwood Briquettes (my go to charcoal, since Wal-Mart around here doesn't carry Royal Oak Briquettes, and they're the same thing anyway) and a few chunks/chips of red oak. {<--Why I don't request that my wood guys split it any further. Yeah, I have to work more, but I know what my splits need to be, and I get free chunks/chips out of the deal. Honestly, I'm just glad I can find a couple that do custom lengths...cutting split firewood with a chainsaw is not fun!!!}
Anyway...the black is skin char, not sauce burn (Ewwwww...). Produced on the tired 'baby' Weber pictured (lost it's bottom damper before I got it from my Dad).
Enjoy...
Very simply marinated in straight Worcestershire sauce and 25 grinds(?) of black pepper, for right at 2 hours.
The sauce: Generic KC Masterpiece, thinned with 2 tablespoons of Worcestershire, a tablespoon of lemon juice, and water (to equal 1:1, but replaced some water with flavor to make the flavor profile match), and maybe 10 more grinds of black pepper.
Grilled over Best Choice Natural Hardwood Briquettes (my go to charcoal, since Wal-Mart around here doesn't carry Royal Oak Briquettes, and they're the same thing anyway) and a few chunks/chips of red oak. {<--Why I don't request that my wood guys split it any further. Yeah, I have to work more, but I know what my splits need to be, and I get free chunks/chips out of the deal. Honestly, I'm just glad I can find a couple that do custom lengths...cutting split firewood with a chainsaw is not fun!!!}
Anyway...the black is skin char, not sauce burn (Ewwwww...). Produced on the tired 'baby' Weber pictured (lost it's bottom damper before I got it from my Dad).
Enjoy...