Recent content by Verncoc

Is your grill properly grounded?

That’s what I said to her, then she hit me.

I have put on the grates and under the drip pan if I need more room on the grate. Works both ways.

11.5 pounds, cooked for about 10 hours at 220 and then wrapped in foil and cooked about 3 more hours until the temperature reached 203. Shut the grill off and let it set for 2 hours. I coated it with a molasses yellow mustard mix and used the competition rub on it.

Here’s a trick I learned in a large hotel kitchen many years ago. Lay an iceberg lettuce leaf over the breast and it will stay moist, it will still get all the smoke it needs.