BBQ!

[Pissy]

Also I fell in love with the Weber hibachi.  1/4 carbon steel disk that goes on top of a charcoal grill, basically makes it into black stone griddle. 

He made all these burgers on it in about 10 minutes, one single batch.




We made nan on it for the barbacoa.  It worked great.  Also warmed the tortillas on it after dredging them through the consommé created in the meat hole.  

[Muffin Man]

guest: "i'll have the charcoal hot wings"
chef: "the caiziyou kamado hots?"
guest:"yup"
chef: "well done?"
guest:"please"
chef: "as you wish"

guest: "these are burnt!"
server: "sorry, chef left for the day"

[RAGER]

I'd tickle a dizzle.

[Muffin Man]

i looked that up but not sure whut. them did get bark on 'em

I learded (again) that I've got to dry the wings a little - they were basically boiling in so much liquid it looked like stew. I sopped that up but better next time if I prevent.

[RAGER]

What cast iron is that?  I like it.

[Muffin Man]

Pic is deceiving I wouldn't recognize my own pot by it!
And I just now noticed the "stamp" on the underside of the lid.

Lodge 5 Qt.



Started a whole bird, got a good amount flavor but had to finish it in the oven. Re-loaded the lump charcoal once but that was enough for the day.

Did 2 ribeye, 2 bone-in chops, wings, potato and pork sausage, cabbage. one chicken. all in the kamado lid closed.