KevinJ
somebody shut me the fark up.
Lightly coated with Olive Oil, seasoned with Carne Crosta smoked at 225 until IT hit 125 then taken off the grill for about 10 minutes to let the grill come up to temp and seared at 500+
Roasted some Red Skins as a side, drizzled with Olive Oil, seasoned with BPS Jalapeño seasoning salt and thew on some shaved Parmesan.
Leftovers :grin:
Roasted some Red Skins as a side, drizzled with Olive Oil, seasoned with BPS Jalapeño seasoning salt and thew on some shaved Parmesan.
Leftovers :grin: