I do indirect on the Performer until about 120 and then throw them onto the direct fire with the small cast iron grate I found at Home Depot (it is some kind of a Chargriller rectangle thing. Season with Oak Ridge Santa Maria or my current fave - Oakridge Competition Beef and Pork rub. When I do the sear I hit it with butter and a touch of agave. as an alternative I seasoned with Habanero Death Dust and finished with the agave. Hot and sweet. Here is what a recent one looked like doing it this way.
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18.5 WSM
Oklahoma Joe's Longhorn
Smokey Joe Platinum
[SIZE=2][COLOR=Blue][B]Blue[/B][/COLOR][/SIZE] Weber Performer
[COLOR=Blue][B]Blue[/B][/COLOR] Thermapen (Fastest in the West!)
[SIZE="2"][B][COLOR="Magenta"]拉猪肉[/COLOR][/B][/SIZE]
[B][COLOR="Red"][SIZE="3"]509 BBQ Crew[/SIZE][/COLOR][/B]
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