When I was in the biz, we used to marinade them in Soy, Garlic Powder, Pineapple Juice, and Ginger. They would live in a hotel pan for nearly 2 weeks, the longer the better for my taste. Then flash them on the char-broiler and rest and slice super thin. Then cook mediums to wells in a skillet with marinate. Of course this was high volume, similar to Chuck's Steakhouse.
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III.
Member of The Underground Zero Club, Certified MOINK Baller
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's soon to be a French thing!
So. Florida Bash Info here:http://www.bbq-brethren.com/forum/sh...73&postcount=1