Friend of mine has the mini one for camping, great as a charcoal grill, but you're not doing any significant amount of bbq in there
Friend of mine has the mini one for camping, great as a charcoal grill, but you're not doing any significant amount of bbq in there
Yeah I was thinking just grilling. Because grilling over charcoal is better than propane.
Remembered why I haven’t made these in a while...
Lol. Why?
Vaguebooking 101
Originally posted by Thales of Miletus
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Originally posted by Toma
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It's a pain in the dick to french them. Lots of time on a visual enhancement
My guess anyways
Oh… yea I can agree with that
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Indeed... but at least it’s also a texture enhancement too as they’re tendon free now
Seems worth it to me as drumsticks are otherwise massively overrated.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Lid on backwards just like mine.
Vent across food from fire.... tends to end up like that since easier to build fire away from lid holder, spins around if I do a “snake” for low n slow though. Chicken needs more heat, so just piled up fireThis quote is hidden because you are ignoring this member. Show Quote
... chicken could have been better... damn pan went dry on me
i wish i had time for fancy dishes and presentation
That's a very very long way from something to be ashamed about.
Looks great.
Went to BBQ Galore today and picked up a Napoleon Rogue R425.
https://barbecuesgalore.ca/products/...dition-propane
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Did some easy ribs on the smoker today
Two chubby racks from Costco. Had to cut them in half for the Bradley.
Had company so minimal photos
One of my better results, not too dry but could have been moister. Did 3-2-1 with a simple dusting and wrapped the ribs with sugar beer and rub.
Finished with my brisket derived bbq sauce from last weekend.
Tasty. And my ribs usually suck.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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I'm smoking 101 bro. You gotta hit @ercchry for the master class.
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I have two regular propane tanks and a lil fella that I use as an emergency bridge before I buy more propane. I bought one of those plates that holds charcoal within a gas grill and I've been using that while sputtering away on Lil Fella to light them up and it's just been exquisite! Incredible chicken thighs last night and succulent burgers tonight!
These things are fantastic! I have a dream of copying this idea in a stainless version with much thinner gauge and measuring the holes so they perfectly line up with my burners.
Man, for eternity I mocked those who claimed charcoal was a superior cooking medium, but now that I've experienced it - it really is quite special! To have hamburgers that taste like childhood is simply incredible.
Plus. I "splurged" on some Weber (TM) charcoal and it's really neat to see the difference in quality. It's nowhere near linear in value but it's noticeably better, which is kind of cool.
I dunno if I’m actually any good at bbq. I’m just good at spending money on them lolThis quote is hidden because you are ignoring this member. Show Quote
Agree that Eric is the one teaching the master class.
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
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Eric is good at teaching the master class, and I am good at skipping class. We make a good team.
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