My marinade is simple: wooster, tabasco sauce and OJ. Overnight is best. Once it's ready to hit the grill, a good coating of Montreal. I cook it over high heat and cook it fast. I'll then move it off to the warm end of the grill to rest. We like em on the rare side. I don't normally do onions and peppers. Just a good hot salsa and some cottage cheese/quacamole stuff we make. Basically, just guac with cottage cheese added. Sounds like an odd combo, but that's how we roll.
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty! RIP