01-25-2013, 08:28 PM
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#10
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Babbling Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
Downloads: 0
Uploads: 0
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I would definitely brine them for about 4 hours. Give them your favorite rub (Plowboy's Bovine Bold works for me) then let them sit in the fridge for awhile so the skin can dry out a bit. I like 300-325 degrees until done.
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Large Big Green Egg, Cold smokehouse,
UDS with hinged lid, Santa Maria pit
26.75" Weber OTG, Weber Performer, WGA
MAK One Star General Pellet Pooper
Hasty Bake Gourmet
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
www.amlwoodart.com
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