jjdbike Posted July 9, 2022 Author Report Share Posted July 9, 2022 (edited) Thanks Big! I'll check out our local hardware & Homies. Was watching a Netflix series called "A chef's Table - Barbecue". The first episode was about Tootsie Tomanetz. Pork steaks is one of her specialties apparently. I suppose one would just slice it? A local Amish butcher has them. I was wondering how one would serve them. JD Edited July 9, 2022 by jjdbike Link to comment Share on other sites More sharing options...
jjdbike Posted July 11, 2022 Author Report Share Posted July 11, 2022 I did enjoy the challenge of figuring out how to use, and eventually the ability to walk away from the BGE for period of time. Now I’m really loving the flexibility and ease of adjustment on the Weber Kettle. Two zone cooking & to bump temps quickly are things the BGE couldn’t do. Last evening I did a super quick & easy grill meal of grilled veggies & turkey burgers. That Kettle will get a lot of use. More so than the previous egg. JD Link to comment Share on other sites More sharing options...
HugeDinghy Posted July 15, 2022 Report Share Posted July 15, 2022 On 7/7/2022 at 10:53 AM, Big Biscuit said: Fire bricks are the key to indirect on the kettle. The bricks usually go on the level of the coals. Laying down. I can’t tell did you do that too? jjdbike 1 Link to comment Share on other sites More sharing options...
Big Biscuit Posted July 16, 2022 Report Share Posted July 16, 2022 4 hours ago, HugeDinghy said: The bricks usually go on the level of the coals. Laying down. I can’t tell did you do that too? Yes I did. HugeDinghy 1 Link to comment Share on other sites More sharing options...
Panzon Posted August 13, 2022 Report Share Posted August 13, 2022 On 7/5/2022 at 7:16 PM, Mike Mendez said: It's the little things in life that make us happy. I'm glad it worked well for you JD. Now let your creative side emerge... I bet you'll BBQ/grill/smoke something totally new and terrific! Agreed. once you have your temp control figured out, brine & spatchcock a turkey, cooked on that Weber with some good smoke…. jjdbike 1 Link to comment Share on other sites More sharing options...
Surf bomber Posted August 15, 2022 Report Share Posted August 15, 2022 I spatched cocked a 12 lb Turkey and cooked it on the Weber 26 .. added some chips to the double half moons of coal … it came out excellent .., jjdbike and Panzon 2 Link to comment Share on other sites More sharing options...
Finster Posted August 17, 2022 Report Share Posted August 17, 2022 On 7/5/2022 at 2:10 PM, jjdbike said: keeping smoke clean can go too far and not implement enough smoke flavor. I completely agree.. Thick grey smoke = nasty A little thin white smoke = smoky goodness Link to comment Share on other sites More sharing options...
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