First time using my new 3 tier grill

okesmokie · May 2014

Will have brisket on the bottom. Ribs on the second one and chicken on the top. my question is what about the ribs dippens on brisket and chicken drippens on the ribs. This is going to happen unless you guys know how to prevent it. When it does will it affect the taste?
Thanks

Canugghead · May 2014

Move over turducken, here comes ribrisken

Foghorn · May 2014

Canugghead said:

Move over turducken, here comes ribrisken

I'd eat that.

Serial Griller · May 2014

It's called Auto-basting

MMMM Good

keepervodeflame · May 2014

Chicken and Pork Fat a problem, you have got to be kidding. It is going to be the best brisket you have ever tasted. Arron Franklin is going to call you and want permission to copy your technique.

Grillin_G_Ma · May 2014

I would love to see a picture of that!

Sardonicus · May 2014

^:)^ That's one outrageously ambitious cook! ^:)^

I can't wait to see the pics!

X_X I wish I had those kinda skillz!

Sardonicus · June 2014

okesmokie said:

Will have brisket on the bottom. Ribs on the second one and chicken on the top. my question is what about the ribs dippens on brisket and chicken drippens on the ribs. This is going to happen . . .

Is this all happening on an XXL?

(Just curious. )

Cookbook_Chip · June 2014

Canugghead said:

Move over turducken, here comes ribrisken

Now that's funny, right there!

badinfluence · June 2014

hummmmmm interesting. I've never cooked a chicken low and slow. id cook the ribs and brisket first then wrap in foil put in the cooler to rest and cook the chiken

berndcrisp · June 2014

'Whiskey induced thoughts' coming to fruitrition, nice!

First time using my new 3 tier grill

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