Advise them to let meat come to room temp before grilling.
And to let the meat rest before cutting into it.
Advise them to let meat come to room temp before grilling.
Lol, that's definitely on the agenda! Wish they'd just ban lighter fluid.For the love of all that is holy teach them how to light a charcoal fire without lighter fluid.
Yep; done that many times when just doing a few steaks. Actually bought an Oklohoma Joe chimney starter because it was shorter and wider than the Weber just for that!A chimney starter makes an excellent high intensity grill in itself. View attachment 380172
I love to see you do organ meats as a side, or a whole show. Also you can probably surprize a lot of people by grilling lamb and mutton. We did a big celebration meal here and part of it was grilled lamb chops. Everyone filled up on steak and sides. I ate one and it was very good. Grilling the fat on lamb and mutton really changes and improves the flavor. I bagged up the leftovers, dropped them in the freezer drawer and forgot them. for a month or more. Threw them on the grill frozen and still very good.
Griff, You don't care for lambies?
Or is it the gut-pile gusto?