I have used gas BBQs for the last 20 or so years to grill burgers, chicken, steak, lamb and pork, lid open and with nothing more adventurous than a tikka marinade for the chicken and a middle eastern paste for the lamb, so no smoking, no brining or 24 hour infusing meat rubs.
With the help of a large contribution from my wife for my 60thBirthday, I’ve now purchased a Kamado Big Joe 3, along with an eye-opening book entitled ‘The Science of Great Barbecue’ by Meathead.
I’m now looking forward to discovering a new world of cooking and taste using Big Joe 3, together with advice from the book and this great forum.
With the help of a large contribution from my wife for my 60thBirthday, I’ve now purchased a Kamado Big Joe 3, along with an eye-opening book entitled ‘The Science of Great Barbecue’ by Meathead.
I’m now looking forward to discovering a new world of cooking and taste using Big Joe 3, together with advice from the book and this great forum.
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