I'm assuming I can post my SnS Kettle questions here - for you kettle masters.
Wife wanted cornish hens, but I also saw flank steak on sale..... so figured I'd do both.
My thought had been so get the SnS up to about 325-350 but starting with about a half chimney of lit coals and leaving the vent open more than normal.
I figure they can't take more than an hour-ish. But maybe I'm wrong.
When the chicken gets finished, move it to the end of the cool side, take the lid off, add another half chimney of lit coals and do the flank steak hot and fast over the coals just to get a good crust.
Am I way off here?
Any tips?
Wife wanted cornish hens, but I also saw flank steak on sale..... so figured I'd do both.
My thought had been so get the SnS up to about 325-350 but starting with about a half chimney of lit coals and leaving the vent open more than normal.
I figure they can't take more than an hour-ish. But maybe I'm wrong.
When the chicken gets finished, move it to the end of the cool side, take the lid off, add another half chimney of lit coals and do the flank steak hot and fast over the coals just to get a good crust.
Am I way off here?
Any tips?
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