Buckeye_Nut
Senior Cook
- Joined
- Feb 28, 2011
- Messages
- 218
I finally got around to spicing it up and it'll be in the fridge for about 24hrs. The meat was coated in olive oil with salt and pepper. The main seasoning is a southwest chipotle seasoning blend. It'll be interesting to see how that tastes........
A top thin layer of meat was barely hanging onto the roast by a loose membrane so I cut it away.
What in the hell and I going to do with this piece? Hehe I scraped away most of that white membrane you see before seasoning. Even the big piece has a few distinct sections to it, but I left it together for now. I'm going to try to grill the main hunk intact....we'll see how it goes tomorrow. I have a feeling that it would have been better to cut away all the sections?? I'm totally clueless here....
A top thin layer of meat was barely hanging onto the roast by a loose membrane so I cut it away.
What in the hell and I going to do with this piece? Hehe I scraped away most of that white membrane you see before seasoning. Even the big piece has a few distinct sections to it, but I left it together for now. I'm going to try to grill the main hunk intact....we'll see how it goes tomorrow. I have a feeling that it would have been better to cut away all the sections?? I'm totally clueless here....