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Old 08-31-2013, 12:00 PM   #7
SoCalWJS
Take a breath!
 
Join Date: 09-19-09
Location: Coast of Southern SLO County
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Thanks for all the replies

Due to time constraints I'll marinate for a couple of hours, then dry, then cook.

I'll go with the Santa Maria Pit (I'm doing an awful lot of cooking on that thing these days - even bought a little "tailgater" model that will just comfortably fit a good size Tri Tip to take Camping ) and mop frequently.

Any idea as about how long to get them done? (just for planning - I Thermapen just about everything)
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LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven.
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