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Unread 06-21-2013, 08:21 PM   #10
Knows what a fatty is.

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Join Date: 12-24-09
Location: Dallas, Tx
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I always rub with a little olive oil - then just salt, pepper and a little garlic powder - smoke at 225-250 until an internal temp of 122 - then fire up the gasser and sear each side for a minute or so per side - let it rest for a few minutes and cut into medallions.
Johnson Smoker Patio
Brinkmann Stillwater
Old Smokey 18'
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