There's no sense in providing a long narrative here - I'll let the pictures do the talking for the most part:
Pulled this beauty out of the chest freezer:
Seasoned up with a multi-layer rub consisting of Oakridge Carne Crosta, Lawry's, and Seasoned Pepper:
All trussed up:
Green Weber OTG all fired up:
Added a bunch of cherry chunks for smoke, along with the meat:
Opened up the vents fully:
The meat is now spinning:
OK, so here's what it really looked like:
When the meat reached 130, I pulled it:
Anointed with the Chimichurri:
Closeup of the goodness:
Just utter deliciousness. Here's the chimichurri recipe:
One bunch fresh Italian Parsley leaves, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes
In a blender or food processor, combine all ingredients and mix well, but do not puree. Let sit for at least 4 hours before serving or overnight.
Pulled this beauty out of the chest freezer:
Seasoned up with a multi-layer rub consisting of Oakridge Carne Crosta, Lawry's, and Seasoned Pepper:
All trussed up:
Green Weber OTG all fired up:
Added a bunch of cherry chunks for smoke, along with the meat:
Opened up the vents fully:
The meat is now spinning:
OK, so here's what it really looked like:
When the meat reached 130, I pulled it:
Anointed with the Chimichurri:
Closeup of the goodness:
Just utter deliciousness. Here's the chimichurri recipe:
One bunch fresh Italian Parsley leaves, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 red wine vinegar
3 TBS lemon juice
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp red pepper flakes
In a blender or food processor, combine all ingredients and mix well, but do not puree. Let sit for at least 4 hours before serving or overnight.
