Scarlet Pimpernel > wrote:
>Sprinkle some coarse salt and pepper on it, put it in the fridge in a
>ziploc for a few hours. Rinse off, add some fresh salt and black
>pepper, and grill on your barbecue(indirect) with hickory chips/chunks
>for smoke, at around 350 for 30 minutes or until done.

350 for 30 minutes? They'd better be more than an inch thick.

--Blair
"This is not a sex for money transaction."