>>>If you do, make sure they're damp throughout, not just the outside. That means soaking them for a while. This is really meant for smoking. Works fine for flavouring steaks if you don't use too much, but is great with ribs.
>>
>>I've only been grilling for about a year now. I finally got past the point where I burn everything... so now I am going to actually try new things.
>
>Down nice and low, next to the heat/fire for the 1st few minutes to sear and seal in the essence, then take it up higher for a few more turns, then higher up still to cook through but not burn.
>
>Of course you need a BBQ with height settings for your grid.
>
>BTW, for dessert, a split banana, with slices of refrigerated Mars Bar inside, and wrapped in alu foil (and stuck on the barbie, of course). - E poi mori!
What's that about dead peas? ;)
Previous
Next
Reply
View the map of this thread
View the map of this thread starting from this message only
View all messages of this thread
View all messages of this thread starting from this message only