Hey folks,
I am doing a short rib cook this weekend using Meathead's BBBR, my Weber Kettle and the SnS v1.0 (my three best friends). Trouble is, I've invited my neighbor and his pups - well, that's not really the trouble, it's that I've got 20 bricks of beef and there just isn't enough room on the grate for them all, at least not on the right side of the water reservoir. I do have a hovergrill which can give me the extra real estate I need, but I'm a little concerned about the higher temps up there. Any thoughts on how to proceed? Dinner is Sunday, 5pm. I plan to start around 9:30 or 10am and Cambro for 1-2 hrs depending on the pace of things.
Thanks much!
EDIT: On reflection, I have realized that considering "too many ribs" a problem is like worrying about "too much heaven". Thank you for your consideration despite this glaring mischaracterization of the facts.
I am doing a short rib cook this weekend using Meathead's BBBR, my Weber Kettle and the SnS v1.0 (my three best friends). Trouble is, I've invited my neighbor and his pups - well, that's not really the trouble, it's that I've got 20 bricks of beef and there just isn't enough room on the grate for them all, at least not on the right side of the water reservoir. I do have a hovergrill which can give me the extra real estate I need, but I'm a little concerned about the higher temps up there. Any thoughts on how to proceed? Dinner is Sunday, 5pm. I plan to start around 9:30 or 10am and Cambro for 1-2 hrs depending on the pace of things.
Thanks much!
EDIT: On reflection, I have realized that considering "too many ribs" a problem is like worrying about "too much heaven". Thank you for your consideration despite this glaring mischaracterization of the facts.
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