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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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11-17-2012, 09:24 AM
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#16 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Thanks for all the tips. Definately gonna lay down a good coating of Olive oil.
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Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty) |
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11-17-2012, 01:54 PM
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#17 |
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Got Wood.
Join Date: 07-01-12
Location: Waterville, OH
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I like to coat the skin with EVOO and use a rub made entirely of herbs. Rosemary, thyme, basil, parsley, oregano and bay leaves. Also cherry wood gives it a nice mohagony color.
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"That's just, like, your opinion, man." -The Dude |
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