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Unread 09-12-2013, 11:03 PM   #29
On the road to being a farker
Join Date: 08-07-13
Location: Hurst
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I had the room, it just added another element to the cook and a little more street cred. Thick cut pork, thin cut pork, chicken breasts, and a ribeye was interesting.

The thin cut pork was the only thing that came out a little dry. Everything else, corn included, actually turned out really well cooked. The seasonings were pretty basic and nothing special, but good. Plenty of chicken and pork for the week, though!
18.5" Weber Kettle / 32" Master Forge Charcoal Grill / Modded/Restored NB Bandera
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