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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-14-2011, 07:15 PM   #31
PatioDaddio
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Quote:
Originally Posted by deguerre View Post
Dang John! Just..dang! Still waiting to pre-order that yet to be compiled cook book.
Thanks, man. Don't wait for that cookbook. I'd like to do
one, but a writer I'm not.

John
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Unread 05-14-2011, 08:38 PM   #32
El Ropo
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The color on that meat is off the hook! Wow!

Thanks for sharing the pics.
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Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

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Unread 05-14-2011, 09:47 PM   #33
Grain Belt
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Thank you so much for the post. I just bought a 3 lb. chuck roast this afternoon from an exceptional local butcher. I am very excited to use your method on my kettle.
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