Dry brined for 4 hours. Reverse seared until 100F and then finished over infernal coals until about 125F. Happy Saturday!by TurdSack1 8 Comments TiredIron49 7 months ago Damn perfection right there Dry-Jicama-6099 7 months ago Good crust mushy-shart-walk 7 months ago You’re gonna love those caps. Excellent crust all around! stop_namin_nuts 7 months ago Im suspicious cuz you didn’t post the money shot. Crust is on point though. Fake_Hip0369 7 months ago Killed it! I’d eat! B Gods0wnPrototype 7 months ago That is mighty sexy. Tainted_Bruh 7 months ago Jesus, I need a cigarette after scrolling through that…Nicely done! And nice to see the spirit of “anytime is grilling time”, weather be damned. Cultural-Platform607 7 months ago GorgeousWrite A CommentYou must be logged in to post a comment.
stop_namin_nuts 7 months ago Im suspicious cuz you didn’t post the money shot. Crust is on point though.
Tainted_Bruh 7 months ago Jesus, I need a cigarette after scrolling through that…Nicely done! And nice to see the spirit of “anytime is grilling time”, weather be damned.
8 Comments
Damn perfection right there
Good crust
You’re gonna love those caps. Excellent crust all around!
Im suspicious cuz you didn’t post the money shot. Crust is on point though.
Killed it! I’d eat! B
That is mighty sexy.
Jesus, I need a cigarette after scrolling through that…
Nicely done! And nice to see the spirit of “anytime is grilling time”, weather be damned.
Gorgeous