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Old 06-11-2013, 12:42 PM   #2
Knows what a fatty is.
Join Date: 04-30-13
Location: Poughkeepsie

Did one on Saturday. Marinaded in Terriaki sauce, but that was for my wife. Removed excess fat and silver skin. I would probably have just gone with salt and pepper, or Montreal seasoning. I got the grill (I have an Akorn Kamado) very hot, above 600. Grilled for around 4 minutes per side. Rested for 10 minutes, and sliced against the grain, straight down through, maybe a quarter inch thick slices.

Easy as can be, but you need to be real careful not to over cook, or it gets very tough.
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