Originally Posted by Goddahavit
flame me if you want but I see nothing wrong with grilling direct or indirect until you like the color then foil and into the oven to tenderize then back on the gasser to finish and caramelize the sauce.
I am with you on this one. When it is in foil, heat is heat whether it is from an oven or a cooker.
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill