When I first read the book it says "...sadly, neither do most modern backyard cooks, who throw meals into the sacrificial pyre and are doomed to serve carbon-coated chicken wings and hockey-puck burgers..." Whoa, you hooked me in at hello....
Using what I've learned over the last few weeks (using a thermometer, indirect cooking, lower heat, etc) my steaks have gone from good to great with a just a few minor but critical modifications. My 10 years of previous experience was basically "throwing meals in to the sacrificial pyre..." We're on the right course now!
As I sit here typing this, I've taken the day off from work and am waiting patiently for my primo oval XL to be delivered sometime today from a local dealer. Though I've read and learned so much over the last few weeks, I still have so many questions. More importantly, I'm ready to try some of this stuff I've learned and start experimenting.
I used to sit and wonder why my friends would spend all day on the weekend sitting around the pit. While the food was good the "wasted day" hardly seemed worth it. Now I'm starting to get it and I can't wait to "waste" this 3-day weekend I have sitting around the pit.
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