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It's a Sunday dinner on the 23 using a 1/2 basket with a top shelf cook at 280F to 120 on the meat, set aside and cranked to 450 on the Teltru with the lower grate in place. Set the meat on and seared all sides. Now prior to this the meat was soaked with a local marinate and stuck with a long fork, then set aside for 1 and 1/2 day, they married well together for taste. Salt and peppered the outside and set the fat side toward the fire for a two hour ride, I might add a good size chunk of oak wood was used for smoking lending too a nice little ring around the edge, the rest is history except for a very tender roast.

I'd eat that!

"Ask and you shall receive," said the Genie to Alladin. The changes I made were the amounts of fresh garlic and parsley. For 9lbs of meat I used 57 grams of garlic and 60 grams of parsley. I also used some glass jar Fire Roasted Red Peppers diced, about four good size for color and 1 lonely Jalepeno without a friend from the frig. No squash. The book has versions of bangers and other related American renditions, a good starting point. I also used some Pink salt #1 since the weather was chilly, the appropriate for the poundage. 1 level teaspoon/5lb