Well, I ended up boning the leg into steak like pieces/strips. Marinating right now in a mix of cooking sherry, olive oil, w sauce, fresh garlic, rosemary, thyme, oregano and parsley. I will grill direct to 135/140.
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ΜOΛΩΝ ΛΑΒΕ
Leverguns, 1911s and BBQ Thank God i'm American!
Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way.
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