I typically BBQ a couple times a week Rain/Snow/Shine. I have done great pork, brisket, chickens, cornish hens, chicken bombs, ATB's, Tri-Tips, fatties, etc. But my one challenge has always been Ribs. Sometimes they are amazing, other times So-So. I just can't seem to find the magic spot.
Luckily the Dinosaur BBQ is not far if I ever need a quick fix. Especially in the cold WNY winters.
My best bud owns a WSM and I have cooked on that a few times also. I highly recommend Bill Gillespie's Book "Secrets to Cooking on the WSM". It has a number of great recipes that translate across any type of cooker.
Well just wanted to say hi and let anyone know if they questions about the Primo's or Kamado's feel free to ask. I have scientifically researched all of them (literally).
Get it on!
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