Ridiculous question here; At the meat counter I came across a display of drums listed as "Chinese" - some unusual and rather yummy looking marinade. I decided two try out 2 drums to see if I'd like them. I want to pop them in the mini (direct heat) and give them a whirl.
Without getting all fancy-like, what the best way to heat these little guys up? Looking for time/target temp as well as pull temp for the meat.
Thanks much an have a heck of a 4th!