Quote:
Originally Posted by wswartzwel
Seasoning used, and more detail please.
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I salted pretty heavily. And used enough black pepper I needed my mortar/pestle. I did add some garlic powder. Next time I’m adding paprika.
I let the seasoning sit on the meat for 4 hours. Pulled it from the fridge 1 hour prior to the grill time. I used a probe thermometer after the initial sear on the hot side of the grill.
Thoughts of my sous vide thing in my kitchen cabinet never came up. I’m just not a fan.