I picked up a twin pak of Picanha about a week ago, the date was good so let them sit in the fridge
Since you all know I am not normal, how about scoring the fat and a 48 hour marinade in “Bulgogi” turning every 12 hours
One goes into the 18” vents wide open and the other into the freezer for future reference
At the turn
Ready to go
Off for a rest
And sliced and ready for dinner
Thanks for looking
Since you all know I am not normal, how about scoring the fat and a 48 hour marinade in “Bulgogi” turning every 12 hours
One goes into the 18” vents wide open and the other into the freezer for future reference
At the turn
Ready to go
Off for a rest
And sliced and ready for dinner
Thanks for looking