The trick is to smoke the meat and not make the meat smoke
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Grilling Tip

2 Old Problems, 2 New Solutions

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I recently made some BEER-BRINED WINGS and this cook confirmed a recent discovery and it also marked a new discovery that looks promising. I find this interesting because I am approaching my third anniversary of Big Green Egg usage and there are still valuable lessons I can learn. The first discovery solved a problem with the one type of cook I’ve always found difficult to get started: a Low to Medium-Low direct grilling session. The other discovery solved a problem with keeping the lid open on the Big Green Egg, but could also apply to some other similar grills both Kamado and traditional. Read More...
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