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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-27-2013, 01:23 PM
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#16 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Thanks everyone for the quick replies, I knew I could count on ya!!!! I have a plan that is in action now. Taking some of Cuzzin Guerre's advice and some of what of others have mentioned. I will post a cook thread later. Thanks again everyone!!!! This place Rocks!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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11-27-2013, 01:49 PM
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#17 |
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Got Wood.
Join Date: 10-19-12
Location: St. Louis MO
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It is a Chuck roast hope you did not pay 7.99 a pound.
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11-27-2013, 02:07 PM
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#18 |
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is one Smokin' Farker
Join Date: 01-01-09
Location: IE California
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To be contrarian, semi freeze and slice cross-grain in 3/8" slices. Marinate as Korean ribs(Kalbi), and GRILL hot and fast. Terriffic!
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11-27-2013, 02:17 PM
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#19 | |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Quote:
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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