Quote:
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.
John
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How do you light your briqs?
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Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner
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