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?
Weber kettle farmer, rotis., 18.5 WSM, WGA, Brinkmann (nee OK Joe) Cimarron stickburner