View Single Post
Unread 04-07-2013, 12:55 PM   #12
Babbling Farker

CharredApron's Avatar
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0

Originally Posted by landarc View Post
Glad it worked out, was it just like in the oven? But better? Doesn't look like you put any smoke on it first, you lost that discussion didn't you? How's the head? A little hung over, did you over do the beer? How much garlic do you use?


Lots of Garlic. I had to roast it in the oven to start because my cooker was full of ribs. Finished it on the grill when the ribs were done. Let her rip at 500 degrees and crisped up the skin.
Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
CharredApron is offline   Reply With Quote