Weber man, no frills.
Gotta cook two packers, so how about stacking them? Which way would you stack? Going salt-pepper dry rub. Starting early tomorrow morn, already rubbed. Serving late afternoon. Texas crutch = yes. Trimmed, no injection. Garnish/toppings will be on the fly.
Problem with the Weber is heat. Gets too hot. Realize I'm from the smoking-cooking, flaming-done BBQ background. You know the style, fire a pyramid of Kingsford and pray. Would love some guidance on number of plain-jane Kingsford briquettes. I'm now well institutionalized thanks to Meathead: reverse sear/slow cook many cuts.
Beans. Planning a dutch oven of beans to help indirect heat.
Wife made bread, I can't let her down. Well that wouldn't be a first, but I don't want to again. <ouch>
We're setup with a few thermometers, and attempt to regulate temps exactly. Love the science bent, but of course there's no pure science for flavor.
Thoughts? Suggestions?
Gotta cook two packers, so how about stacking them? Which way would you stack? Going salt-pepper dry rub. Starting early tomorrow morn, already rubbed. Serving late afternoon. Texas crutch = yes. Trimmed, no injection. Garnish/toppings will be on the fly.
Problem with the Weber is heat. Gets too hot. Realize I'm from the smoking-cooking, flaming-done BBQ background. You know the style, fire a pyramid of Kingsford and pray. Would love some guidance on number of plain-jane Kingsford briquettes. I'm now well institutionalized thanks to Meathead: reverse sear/slow cook many cuts.
Beans. Planning a dutch oven of beans to help indirect heat.
Wife made bread, I can't let her down. Well that wouldn't be a first, but I don't want to again. <ouch>
We're setup with a few thermometers, and attempt to regulate temps exactly. Love the science bent, but of course there's no pure science for flavor.
Thoughts? Suggestions?
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