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I hate to be the idiot at the party but: This is not barbecue as I understand it and since you can't add coals or wood mid cooking and so smoke isn't your main cooking aid - so isn't this just slow grilling? Which part was the 'smoking'? Couldn't I get the same results in an oven at a low temperature? I've done leg of pork sortof the same way in my electric oven at home for the same cooking time and goddam but it looked exactly the same? *fake edit* this may be because I don't understand what an 'Green egg' is. FatmanSA fucked around with this message at 19:06 on Jan 17, 2012 |
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Jan 17, 2012 19:04
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| # ¿ May 5, 2024 08:27 |
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