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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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07-21-2011, 01:06 AM
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#16 |
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On the road to being a farker
Join Date: 07-09-11
Location: Farmington, NY
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OLDSCHOOL : That's the way I did my first whole bird on my OTS 22.5". I did it on the coal rack as suggested by a friend, it was awesome. This was the only pic I got of it though
 . I need some more practice with this whole food pron thing. Yours looks great also Turbo  |
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07-21-2011, 08:53 AM
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#17 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I do high heat indirect. I would spatch it.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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| weber kettle methods |
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