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Unread 10-14-2012, 04:36 PM   #3
On the road to being a farker
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Join Date: 06-09-12
Location: Fairview, NC
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So I injected them with some beef broth and garlic and grilled them indirect at around 350 degrees to an internal temp of 140 degrees. Once they hit 140, I seared them for a couple minutes then pulled and foiled. I put them straight in the fridge as they are for eating during the week. About a half hour later, I decided I better take one out and sample it to make sure it is cooked enough for my kids. I sliced one up nice and thin and it was farking fantastic!! Juicy with a nice pink middle. Me and my kids tore thru one in about 5 minutes!! Luckily I still have one left in the fridge for the middle of the week! Sorry, no went too fast!!

LOL...I feel like I am talking to my self!
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