Trimmed them up
Slathered with Dijon mustard, then coated with a mixture of bread crumbs, fresh rosemary, fresh Italian parsley, oregano, minced garlic & paprika.
Foiled the tips, sprayed with EVOO and put on the Weber at 325 with the Smokenator. I've done these on the gas grill a number of times, but this was the first time on the Weber. Thirty minutes later they were at 145:
Comment