Decided to do something a little different than sandwiches for lunch this week. The last few times I've done this it has been on a red CGA but wanted to try out my new little Weber table and the Grey just went with it better.
Seasoned this yesterday afternoon with fresh ground Anaheim, Guajillo and black pepper. Then buried the filet in a mixture of ½ cup of kosher salt with 2 cups of brown sugar. Placed in a pyrex dish for about 16hrs in the refrigerator.
Took it out this morning, rinsed the cure off and patted it dry. Placed filet on a cooling rack and let air dry for about 90 minutes. Started 3 coals with a propane torch and added those to the 12 Weber coals and cherry chips. Fish is on and hoping it will be done in about 2hrs or so.
Thanks for looking.
Sent from my SM-G960U using
Weber Kettle Club mobile app