Absolutely outstanding and probably one of the easiest things I’ve made. 24 hour dry brine, 300 for 20 mins then vents open for 10 mins or so to sear (should’ve videoed at that point but here’s a mid cook check)
Served with chimichurri and a grilled romaine ceasar with halloumi
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what temp did you cook at and for how long?
Absolutely outstanding and probably one of the easiest things I’ve made. 24 hour dry brine, 300 for 20 mins then vents open for 10 mins or so to sear (should’ve videoed at that point but here’s a mid cook check)
Served with chimichurri and a grilled romaine ceasar with halloumi
https://preview.redd.it/yfgl0fyt7v9f1.jpeg?width=3024&format=pjpg&auto=webp&s=0386c5c0266ae1364bc85a2948419b74ef8b9b96