Quote:
Originally Posted by Steve
Another trick is to "roll" them into a circle and tie with butchers twine then sit them on the grate. Looks awesome though and I bet they tasted even better.
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Thanks. I've been looking at getting the adjustable and stackable grate system from cgs for the egg. Looks very handy.
So the ribs above were a hit yesterday so did Korean ribs and bacon wrapped apple filled chicken breast. 1.5 hours under hickory smoke, then seared under high heat for half an hour.
IMG_20130616_191716 by
kydsid, on Flickr
Doesn't the deck look a LOT cleaner! Boy was it dirty.
IMG_20130616_201647 by
kydsid, on Flickr