![]() Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side other meat is exposed to the flames. After cooking for one hour, open the access door in the two-piece diffuser for direct grilling. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. Remove the meat from the marinade, wiping off excess marinade.You will be using indirect and direct grilling. Remove all but two of the lower grates and preheat your YS640s to 350✯.Rub the marinade into the meat, making sure that there is marinade on all surfaces. Next, combine the marinade and pork in a zip-top bag or plastic container.To prepare the marinade, combine the marinade ingredients in a bowl and mix well.Taste and adjust the salt level as desired. Add the remaining ingredients and process until smooth. Transfer the chiles to a blender or food processor. Cover and simmer for five minutes (or until tender). To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned.Cattleman’s Grill Carne Asada 8 Second Ride.4 lbs Boston butt pork shoulder, sliced thin.
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