Your quest is making me nervous that I got lucky finding them here when I did. I hope I can make them again in the future.No sir. And I so want to try them. Your pics made it even worse.
Sometimes it is more enjoyable than the food. Especially low and slow. It's great working in the yard today with a butts on the smoker.
foil does not do shit
No argument from me. Mid eighties and no wind add a certain level of pleasure to the experience though.
I almost grabbed a couple of bb ribs yesterday for smoking today. However, my butcher talked me into waiting for the 12th. A one day sale at under a buck a pound is worth waiting for. I bought some special order aged chuckeye steaks he had that a customer never picked up... marked down.... looking good. I have them resting in marinade now.
It was packaged in a two pound package that was clearly marked $5.49 which I assumed was per pound. That was the price of the package so it's not over priced after all. Now to figure out what to fix with it. I may divide the package in half and freeze half. Two pounds of burgers for two people is a bit much. Or I might try smoking out a meat loaf. We'll see.
Do you have an Ace hardware around. I never really looked into one, but this looks pretty damn good for the price ($38)
http://www.acehardware.com/product/...4BMj1reTwRCp9NA9dxMRTJoxNetVc_pBoCg3cQAvD_BwE
That was my off the cuff guess. I would imagine you could cook anything that needs a lower temp on the top while grilling high temp on the base.Buns? That's all?
I'm disappointed.
Slice some summer squash and zucchini lengthwise, drizzle with a little olive oil, sprinkle with salt, pepper, and garlic salt, and cook them up there. After you take off your steak and let it rest move the squash and zucchini to the lower grate for some searing. In a house that doesn't even like those vaggies in general I can't make enough of them that way.
Way too hot for most grilling it is ideal for burning off the grease from the grill after use. Dinner was well received. Anyway, they turned out great again. I'm becoming very fond of the flavor combo of the spice with the honey glaze. I baked some baby sweet potato slices lightly oiled with salt and pepper to go with the chicken. Those little slices with the skin on are wonderful.
Unfortunately this Saturday was the coldest and rainiest May day so far. Going to Ace to pickup the Hibachi then getting charcoal, meats and veggies was out of the question for me.
