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Joined: Dec 2013
Posts: 11,418
Booner
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Booner
Joined: Dec 2013
Posts: 11,418 |
I like to soak ribeyes for a few hours in a 50/50 mix of lee n perrins and bourbon. Right before grilling give it a liberal coat of southern flavor. If I don’t have time to soak I’ll just coat in olive oil, put a lot of course salt and pepper with a dash of garlic powder then douse with lee n perrins while it’s cookimg.
Royal oak lump charcoal as hot as I can get it, leave grill top open, cook over flames (bourbon really gets them flames goin)
Can’t beat it
There is 2 different high fence. 1 small and one big! Mine was free range in the big pen and was not a breeder buck. Why does it have to be twisted around??
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