TIL (Today I learned) that my definition of hot and fast, is a lot different than a lot of people who say they cook hot and fast.
To me, and allow me to sanitize this by saying this is only my personal opinion, hot and fast is over 350. I cook pork butts at 300 +/- 25, to me that was still low and slow, but not to some others, which it totally ok!!
My big takeaway/teachable moment is that low and slow and hot and fast, are different for each of us.
Likewise. But until recently I hadn't seen the term used for Q, as opposed to grilling of one kind or another. And usually direct vs indirect was part of the picture.
I've cooked my whole life as L&S, but recently did a brisket on my PBC (H&F). It truly was one of my best briskets. I'm not saying one method is better than the other, but it's hard to argue with the time savings afforded by the H&F, especially when the finished product is the same.....
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