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Unread 07-09-2012, 11:46 AM   #12
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Originally Posted by fingerlickin' View Post
Congrats on the first of many successful cooks on that beast. The burgers look great.
Thanks Jason!

One of our brothers (I think he goes by How-dee-do) picked up a Hasty-Bake grill a few years ago (and he got it for a steal, if I remember correctly). The Hasty-Bake also allows you to raise/lower the charcoal bed. It makes a major difference.

Tell you what... Andy is willing to sell his used Chicken Little, and if you're in a comp team, it's something to seriously consider. You could crisp up your chicken skin in no-time, with amazing results. The grill mark ability alone that these grills give you is worthwhile for a comp team.

My steaks, burgers, roasts & such have just improved dramatically thanks to Mike & Kathy at Backwoods.

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
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