Don Cash
TVWBB Gold Member
Our WalMart started carrying RO Lump this Spring. Finally a lump other than Cowboy around these parts. I've cooked a few things on it so far but the comfort level just isn't there yet like I have with K. Only one way to remedy that! Cook, cook, cook...
Everything I've done so far over it has been direct and beef. Test cooked some wings for lunch; indirect...a leftover rub (that I forgot to label so I have no idea what it was - used it up though) and sauced with some leftover "Fat Johnny's Bastardized Piedmont Sauce"...Wasn't really trying to pair flavors. I really was just trying to get a feel for the RO indirect. Gotta say, they were pretty dag gone good.
Wings on. Fire bricks containing the RO. Temps held steady at 400 for 40 minutes.
Just about ready to go direct to crisp up the skin. Didn't know it but my wife froze the leftover "Fat Johnny's". No worries, it "defrosted" fully just as the wings were done with the crispin'.
Off.
The required "close up" shot...
As I said, pretty dag gone good. Whatever rub I used had a lot of salt in it and they turned out a little too salty. They were very, very edible however. Kept the sauce on the side and I thought it was terrific. My wife liked them better without it.
Thanks for reading!
Edit: Almost forgot...love the lump! Virtually no smoke and nice "campfire" instead of "tire fire" smell on startup, hardly any ash...Cooked hotter and didn't seem to burn as long as K but that's part of the learning curve. Overall, what's not to like?
Everything I've done so far over it has been direct and beef. Test cooked some wings for lunch; indirect...a leftover rub (that I forgot to label so I have no idea what it was - used it up though) and sauced with some leftover "Fat Johnny's Bastardized Piedmont Sauce"...Wasn't really trying to pair flavors. I really was just trying to get a feel for the RO indirect. Gotta say, they were pretty dag gone good.
Wings on. Fire bricks containing the RO. Temps held steady at 400 for 40 minutes.
Just about ready to go direct to crisp up the skin. Didn't know it but my wife froze the leftover "Fat Johnny's". No worries, it "defrosted" fully just as the wings were done with the crispin'.
Off.
The required "close up" shot...
As I said, pretty dag gone good. Whatever rub I used had a lot of salt in it and they turned out a little too salty. They were very, very edible however. Kept the sauce on the side and I thought it was terrific. My wife liked them better without it.
Thanks for reading!
Edit: Almost forgot...love the lump! Virtually no smoke and nice "campfire" instead of "tire fire" smell on startup, hardly any ash...Cooked hotter and didn't seem to burn as long as K but that's part of the learning curve. Overall, what's not to like?
