Yeah, I do. One of my friends, really sophisticated foodie, so every time we go grilling together he brings some fruit tree wood - plum, apricot, etc...
Me, personally is a big fan of cherry wood, and sometimes oak- because it's really hard to find a good oak wood recently. Maybe you had such an experience yourself, if you pick bad oak, it smells disgusting, and as a result ruins meat...Now I'm looking for some way to keep track and maintain the temperature inside the grill, because I had an unpleasant experience with rib steak I did last night, it wasn't done enough. I don't want my meat raw and neither burnt. So if somebody has some advice, I'd be happy to hear.
P.S. Here is that rib steak I mentioned - it may look nice, but it wasn't the result I was aimed at.
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You post anymore pics like these last two, and covid19 or not, I'm coming over for some...yes I'll bring the brew
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You join a treasure hunting / metal detecting forum to post about BBQ?
Yes they make a special pan for doing veggies . I cook summer squash , onion , mushroom , peppers and corn on the cob by putting large chunks of veggies in a bowl , ad chopped herbs of my choice from the garden and some olive oil . toss all around to coat and dump them in the pan on the grill. stir a few times as it cooks with the lid down and cooked to your liking.
Sounds real good. I'll try this sometime. Vegetable question is very actual with these meat prices.Yes they make a special pan for doing veggies . I cook summer squash , onion , mushroom , peppers and corn on the cob by putting large chunks of veggies in a bowl , ad chopped herbs of my choice from the garden and some olive oil . toss all around to coat and dump them in the pan on the grill. stir a few times as it cooks with the lid down and cooked to your liking.
