Cooking with Fire
I use my offset grill/smoker consistently from March through November and I see a lot of great threads on BBQ and grilling. But quite a lot of my cooking falls in neither category and doesn't see much discussion, what the high falootin' joints call fire roasting. Indirect heat at higher temp. and far less smoke than BBQ but nowhere near the intense searing direct heat of grilling. It's great for quartered or whole chicken or any other poultry, and roasts. I typically sear over the coals and then move to indirect heat where it roasts at median oven temps to the desired level of doneness. Simply awesome for med-rare standing rib roasts or goose. Anybody else?
Bearing the burden of responsibility..... It's probably my fault.
Treat your silver as if it were earthenware and your earthenware as if it were silver - Seneca, Letters of a Stoic