Marinade for 3 hours in red wine vinegar, soy sauce, olive oil and herbs, then Treager rub before putting them on the kettle.
I used hickory chunks on the SlownSear and cooked them indirect at 350 till they were about 155, then reverse sear for a minute and a half on each side and covered with foil for 5 minutes at the end.
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Marinade for 3 hours in red wine vinegar, soy sauce, olive oil and herbs, then Treager rub before putting them on the kettle.
I used hickory chunks on the SlownSear and cooked them indirect at 350 till they were about 155, then reverse sear for a minute and a half on each side and covered with foil for 5 minutes at the end.