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Originally posted by hooligan View PostGonna need that recipe. Looks awesome
Mix it with softened cream cheese.
Butterfly a blackstrap or two and stuff the mixture in there, then season to taste with whatever you want. ( cumin, cavender’s and Montreal is what I used here.)
Squeeze some lime juice over the meat, wrap that sucker in bacon and hot smoke for roughly 20 minutes or longer if you don’t like medium rare. (5 minutes per 4 sides)
I use a charbroil infrared 3 in 1 smoker with apple and pecan wood in the woodchip tray. That sucker gets hot enough to sear like a grill would but also puts off lots of smoke.
Whenever I say delicious, I mean absolutely ducking awesome!
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