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#1 |
Ain't Never Gonna Leave
![]() Join Date: Oct 2008
First Name: Todd
Location: Northcentral woods of Wisconsin
Posts: 6,881
Trading: (51)
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I make a rub of granulated garlic, granulated onion, salt, and pepper. I rub into the meat and then get out the Weber. I bank the coals on two sides - lighting them and letting them get white.
I place the rack in the middle of the grill and turn every 1/2 hour and put in a meat thermometer after the first hour. I let the middle get to about 145 - 150 and then carve it. Done in the winter, this is wonderful.
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Todd__ "Smoke what you like, and enjoy it!" |
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