Quote:
Originally Posted by markem
good tips for beginners, I suppose. I find that using Dawn dish soap makes quick work of any crud on my grill. Not sure I want to make the house incredibly hot by running the self-cleaning oven. A nice digital thermometer with a remote is a necessity since it will tell you how fast the meat is cooking, which I find to be important when I need to decide if I have time for another smoke.
It left off the important topic of dry rubs, which I think is way more important than bbq sauce for grilling. I don't make my own rubs since a local grocery makes several that are very tasty.
back to tedning the brisket on my Traeger grill  |
Didn't even read the article but if it left of rubs it is leaving out one of the most critical things for grilling. I do all my own rubs, mostly because I love it. If you want a great twist on beer can chicken look up the recipe for emerils Essence and use a tablespoon in the bird, a tablespoon in the can and a tablespoon rubbed on the bird itself.........mmmmm mmmmmm tasty.
Ok sorry for the threadjack
Today its salt and pepper ribs on the Napolean (maybe a little hickory or apple smoke)