View Single Post
Old 06-11-2013, 09:32 PM   #12
somebody shut me the fark up.

buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

Originally Posted by code3rrt View Post
Looks like you are off to a great start. I am curious though, why is it folded in half? Never seen that before. Just for space considerations?

Cooks instinct.
I had not consciously thought about that until you asked, but it is a thin layered structure with external fat coating one side.
Since the Kamado style keg will circulate convection heat, this will ensure it gets a protective coat that will baste as it renders, and prevent the inside exposed meat from faster rise in temperature.
Remember, I am flying in the dark with no instruments or known landing strip.
Ive never seen or eaten this type of cut American BBQ style, I am only going for results I imagine from pictures I've seen here and descriptions from brethren.
If anyone has suggestions just fire away.
The obstacle to knowledge isn't ignorance, it's the illusion of knowledge

Smokin In The City 2015
Grand Champion
Boarshank Redemption

buccaneer is online now   Reply With Quote