I like to BBQ. Obviously. The attraction is in the fact that you need to know what you are doing. Planning. Tinkering. Refining. It is not as easy as simply cranking up the heat on the stove. It is a little like playing Golf, where you strategise your moves from the flag backwards to the tee.
This is 5kg of ribs, that barely fit, after 4 hours of cooking. Slow. Steady. In the heat for that time, monitoring the temperature with 2 thermometers. Will need to do this again, using a different path. Awesome, yet to be improved.
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