Quote:
Originally Posted by tabs
I have been Grilling and BBqing for 35 years.
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Congrats. Travel east a little ways and we'll show you how to do it correctly.
Foil? You gotta be kidding. A pan of anything liquid? With your rig, that's just not used. Leave that for the poor folk that try to "barbeque" on a Weber. I also have to disagree with the idea of a marinade. That be wrong.
Sauce? That's worse than the olives in the gin and tonic and that, my friend, is like drinking a nice Bordeaux wine over ice. Sauce is never needed, unless someone holds a gun to your head and forces you to cook a brisket. Never invite such people over to your house.
At least you burn decent wood and burn it down to coals first. You temp looks good, too. All is not lost, just needs a little tuning.
Happy chewing,
JR