Grilled Hawaiian Teriyaki Chicken

Grilled Hawaiian Teriyaki Chicken

Grilled Hawaiian Teriyaki Chicken

2 Ribeye steaks, roughly 1 pound each, give or take a few ounces, the thicker cut the better
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon cream of coconut
2 tablespoons coconut rum

  • First step, Salt the steaks on both sides and place them on a cookie sheet in a refrigerator for up to two hours for the dry brine. Remove about 20 minutes before smoking and add pepper. (we’re not using an oil here due to the dry brine or salting)
  • Step 02, Preheat smoker to 225 degrees F (we like cherry wood), and remove the steak from the fridge.
  • And then, Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees (F), remove from the smoker and prepare for the grill. This takes roughly an hour.
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