They sell good natural wood many places in Fairfax County, VA.
Posted on 07/21/2006 5:56:55 AM PDT by CT-Freeper
I got particularly annoyed when, in preparing for my daughter's wedding reception (which by the way was quite lavish and elegant), I told the consultant that we wanted everything to be vegetarian, and she responded "knowingly": "Men want meat. Especially beef." "I am a man," I told her; "I do not want meat. And I never eat beef." This was not the only reason, but her services were not employed. We found someone more...imaginative...and more liberal and free-thinking.
I just got my smoker on Wednesday. It converts into a grill.
I think I'll try some beef brisket with mesquite and applewood chips this weekend if the weather holds up
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
This is a thread where use of tin foil is good. Do we use tin foil because retro think or because that other metal is to hard to spell with out go to the kitchen.
You have probably passed our place, then.
I didn't drift the river last year, but I heard it was too low.
SD
Hope you enjoy it! I have one other suggestion. Lowe's doesn't carry this, but the manufacturer offers on their website a custom-fitted all-weather grill cover for this model for about twenty bucks. It's a good investment and will add years to the usable life of your grill!
Nice! I used hickory chips on the pork chops last night.
When are you going to make some eastern Carolina 'cue?
I've done it once on mine already, using a mix of hardwood charcoal and hickory chunks.
Should be better this year.
You near Leggett Road?
Yep, just down river from it.
mark
Anyone have suggestions for grilling fish? Might try to snag some local crappie this evening. (New to grilling - recently moved out of a large city in which I had no place to do it.)
lol. hmmm, never thought about that. aluminum foil used to be made of tin? now it's made of aluminum, but ppl still call it tin foil. is that the idea? it IS easier to spell.
Well, I'm already done eating by the time you put your food on. Then, if you get a bad batch of charcoal, you've ruined dinner.
I like charcoal grills when they work but you need good charred wood and too much patience.
Swordfish steaks are easy to grill and taste great. Fresh swordfish definitely tastes better than frozen. A nice big salmon fillet is good eatin' too. Tuna steaks are easy and good.
They sell good natural wood many places in Fairfax County, VA.
Good article. I enjoyed reading it, but I feel that nuthing cooks better than some Kingsford out on the old Webber.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
What's the best way to keep it from sticking to the grill?
All I do is soak the chips and put them in a disposible tin bread tray (I use two of them) directly over the flame. The boston butts are not over the flame. You want to work it out to where its staggered as to when you have to replenish you chips.
I smoke all kinds of things like this on my gas grill although it can be pretty troublesome for faster cooking meats.
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