Marinade: 1/2 cup Bachan’s Yuzu Japanese BBQ Sauce, 1/2 teaspoon Cayenne Pepper, 1/2 teaspoon Smoked Paprika, 1 teaspoon Ground Ginger
For this recipe, I went with 1 pound of lean Chuck, sliced into 1/4-inch strips against the grain then marinated for 20 hours before smoking on my Pellet Grill at 180 degrees for about 4 hours and 15 minutes.
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