Lifestyle Grillin' a killin' 2025
- Thread starter sparkuri
- Start date
He went big
no burnt carboard, no burnt meat, no pictures of stray dogs before tuning them into dinner. wait a minute, this isn't a
@NiteProwleR thread!
@NiteProwleR thread!
I love you, too Fanny.no burnt carboard, no burnt meat, no pictures of stray dogs before tuning them into dinner. wait a minute, this isn't a
Color threw me off, as did size. Those look like monsters.
I pile my charcoal up against the opposite side of the grill that I cook on for dark skin chicken. The indirect heat cooks thoroughly, but there are absolutely zero flare ups. I may finish directly over the coals if I want some char, but completely unnecessary.
That's pro shit.
I had some old coals to utilize, then had to feathered in the doused peach wood.
Sometimes I'll spread a circle, other times I'll put 'Tussin on it.
pro tip right there
I haven't thought of putting it on one side. I usually load the middle with charcoal and make a circle of meat around it for the same reason. When it comes time to char (completely necessary), they get moved to the middle
2 zone cooking is the best way for indirect. What you're describing above is almost a vortex. More room for error, imo.
Throwing them all up along one side is basically the same thing as the Slow N Sear, but without the fancy gadget. Works for reverse seared steaks, fish, whatever.
Several roosters, but
@kvr28 is also correct.
We need more game grillin action in here. Slap a backstrap on the smoker why don't you?
I did the same thing with propane tonight with steaks. I kind of feel like indirect is the way to go with most meats, unless it's think cut.