Originally Posted by PatioDaddio
It's 20 minutes flat to be cooking, regardless of the meat. I can walk in the front door with whole chickens and have perfectly cooked halves on the table in two hours. Or, I can have a perfectly cooked tri-tip on the table in just under an hour. Oh, and there's zero tending for either.
How do you light your briqs?
cimarron, 3 ssp, blu mt, red & brn daisies, sjp, wsm, 3 ga, 26.75, 2010 plt