Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Something I never would have thought about doing..but it looks really good. What grill temp did you use, and for about how long did you leave them on? Thanks for sharing.
I started the smoke tube with some hickory pellets and got it burning. Then I ran all 3 burners on low and until the grill grates hit ~400. I cooked the lettuce only ~1 minute per side. I was worried I'd wilt them too much (this was my first time doing this). The smoke tube didn't crank enough though. Next time I'll get the grill seriously smokin' and then grill them, to try and get more good smoke nose and flavor. But I think ~400 degrees is good for the grill grate temp.
I stole this idea from a local eatery, George's On the Town.
Comment