DennisLinkletter Posted September 26, 2006 Report Posted September 26, 2006 Made cuts into the pork to get better penatration of the Habanero brine and the Cajun/Thai chili rub... Tied and smokin' on the main grill with a big New Zeland sirloin slab. Lot's of smoke @ 235º Ribs on the upper grill.. First peek.. Looking good.. Beef pulled at 145º after 5 hours.. Note the flavor cuts.. This was the best ever.. warmed your mouth! Loose chicken parts rubbed and cooked on the upper.. Very tender! Mouthwatering... Searing at very high temps on an inverted upper grill.. Auto focus would not worK!! Lot's of sammies on the way.. Life is good
DavidS Posted September 26, 2006 Report Posted September 26, 2006 Very nice you have made me VERY HUNGRY.
