Well, about 2 weeks ago my new LSG 24x48 AGS arrived. Soon after it was uncrated but life got busy and it was a few days later before I could take the time to season it and begin to "practice" cooking on it. Since then I've made several different proteins and vegetables on it. To name a few, pork tenderloin, cod, salmon, pork shoulder roast, burgers, potatoes, green beans in Cast Iron, Onions and Peppers in Cast Iron, and a Bone-in Turkey Breast with Brussels Sprouts in CI is planned for this afternoon. The learning curve hasn't been bad but I realize I need to work on my fire management some more. So far I've been using Fogo or B&B Lump Charcoal and most often been lighting it with a few KBB Briquettes to minimize the sparking that the lump gives off. Several times I've also added a few Oak Splits to the lump. Cast Iron works great on the LSG. Sorry some of the pictures weren't better nor were all the cooks included in the pictures.
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