Use your favourite Rub and some whiskey, marinate for a couple of hours and cook indirect until you reach 140 F. When you have almost reached your 140, glaze with a mixture of orange or peach jelly, whiskey and sweet chili sauce.
Let rest for at le…
Thanks Serial Griller,
i think i have that covered though. Those Stones are 2 1/2 inches thick and dont get very hot at all.
Anyway, i put some 3/8 inch non flammable drywall between the stones and the wood, just in case. I think that should do it…
I think the link to Belis Post says it all. Except that in my opinion he cut it a but too thin. The best par of picanha is to slice off the crusty goodness and some of the pink meat below and then put it back on the grill
to get a new crust.
Typically when a thread states "MUST SEE" I normally pass over it.
What choo talkin about Willis?
I think your BBQ setup is what Willis is talkin about! Love the color of the wood you used. To say very nice would be an understatement!
By the way …
Great set-up! Just curious-what type of lump do you use there and is it reasonable?
We get pretty good local Lump over here, no problem and not too expensive.
Theres also Argentinian Lump on the market wich is awesome.
Deine Grill Stubchen ist gemutlisch!!!! I am a Texas raised currently living in Florida. I was in Greetsiel, Wilhelmhaven and Bremen just last week. It's smart that you don't have your address on your website or I'd head right over n…
this quote says it all :
"Whenever we can take a muscle and turn it into a steak rather than
grinding it or selling it as a roast, we are adding value to the
Thats nothing but increasing the price of a product thats been…
Hey there guys, thanks for your interest in the book my Team and i wrote.
Unfortunately its available only in german language since the publisher is a german company that only distributes in germany, austria and switzerland.
Heres some more info…
But is it really necessary? You can cook for a Marine rifle company with that setup.
Well, its not really neccessary, but very comfortable ;-)
I hardly ever have them all running to their max, but the way i cook i often need different setups like…
Dont wrap them in foil. That way you leave a million flavours outside the foil and basicly get steamed lobster.
I like to cook them on a raised grate, meat side down first ( slightly basted with butter and some kosher salt.. Then turn them meat sid…
Yes I saw the tiles on your roof and thought he must live in europe, I lived in Berlin when the wall was up and in Paderborn for a few years, my dad was british soldier for 23 years so we were based out there, still have many friends in Germany.
Thanks for the feedback guys ! Got lots of inspiration from the outdoorkitchens on this board.
Why so many eggs ? We´ll, i cook a lot and love flexibility the different egg sizes give me ;-)
@ Stoater : I live in northern germany.