Howdy all. Got my BGE as a gift this weekend and so did another family member. He brined a a superb chicken and I did "authentic" Kansas City salmon steaks. Soaked a cedar shingle purchased at Williams Sonoma for an hour and sprinkled a little rub. 325 degrees and 30 minutes later it was a success. Great cedar aroma and not too heavy on the smoke taste. What a way to start, Boston butts are up next!
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Not to mention Mr. Toads tenderloin, which I believe everyone should cook, at least once. It makes you feel good to have everyone ooh and awe over the presentaion and the food, and will automatically cast you as a chef to be reckoned with.
Hammer