They were dang good (sorry no plated pictures) you can't beat the Comal for making them. All the flavors all mix together for a total flavor explosion. Tony taught us how to easily clean them (splash water on them while hot to easily scrape away the glaze) it's a piece of cake to cook and clean up. It took less than an hour to do the cook and clean up. Granted, I had to put the rub on the meat earlier that morning, that took maybe 10 minutes
More time to sit around the fire pit enjoying the 65+ degrees at nearly 7PM last night
hopefull I did a site friendly linkChuckO where did you get your grill insert? I've only seen the ones Weber is making that is a smaller insert to a regular grill grate. I use my grill at tailgates & this would make it so much easier for cooking similar dishes for the masses