Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht...
This piece of meat is always staring at me when I'm at my Turkish butcher.
I thought I'd give it a try.
I marinated it for 3 hours in a mix of:garlic paste,soya based marinade,red marinade,Lea&Perrins,lemon juice,chardonnay,mint,rosemary,red pepper,salt,pepper.
The chicken legs were soaked for 2 hours in a mix of:lime juice,chardonnay,Lawry's seasoned salt,sugar.
After that I dried them and rubbed them with Phoil Hat rub.
I smoked them at 300-325F and pulled the lamb at 140F.
I thought I'd give it a try.
I marinated it for 3 hours in a mix of:garlic paste,soya based marinade,red marinade,Lea&Perrins,lemon juice,chardonnay,mint,rosemary,red pepper,salt,pepper.
The chicken legs were soaked for 2 hours in a mix of:lime juice,chardonnay,Lawry's seasoned salt,sugar.
After that I dried them and rubbed them with Phoil Hat rub.
I smoked them at 300-325F and pulled the lamb at 140F.