is that a 18 or 22 kettle?
Since you are inviting feedback, I will remark that every time you use the LAS acronym you always follow it with a somewhat lengthy description of what the acronym means, which ends up being even longer than if you would have simply just said "low and slow" and skipped the acronym altogether...or you could conform and use the L&S acronym, which is defined in Chris' glossary of grilling terms. So I attribute this to you being a rebel and non-conformist and I accept that it's just Brett being Brett, but ... every time I read that I think, "well why didn't he just say 'low and slow' instead of dragging me off down this side road again" and it kind of disrupts what you are trying to say. But you be you, I be me!
becuase i prefer las versus l&s. but someone, somewhere thought it was the airport. so yes, rebel. i will just use las as i don't like l&s; becuase haf is not h&f. ty for the feedback.
| fuel / fuel holder | char baskets on lower rack of WSK | Venturi on lower rack of WSK |
| KBB | ||
| KPro | ||
| Weber Briq's | ||
| Jealous Devil | ||
| B&B Oak Lump |
i still have some Cowboy briqs, B&B briqs and char logs and some Kpro. the rest is a dwindling JD stack which is on the buy list. just awaiting for it to come in to the distributor.
I think I've just created a reason to drink more wine ... LAS = a "Chevaliers du Tastevin" toast to your rebellion! That makes it fun for both of us. Carry on, Brett!
LSHIDMTAMSFO
Chevaliers du Tastevin!
EDIT: Oh wait, that wasn't Brett. I drank anyway.
More like a Doctorate with 50 years of residency...you guys are too funny!
that's what i was cooking. i'm guessing they're raiding the young chicken stock out here as size has decreased becuase the restaurants are taking the bigger portions and retail is getting the small carp <sp>. i did have some feathers to pull of from this batch. and i see your time value there. i jsut set a 30 min timer once they're on the grate and proceed with other HH or kitchen chores/items for that day.
That's another thing I always wonder about your cooks, Brett. Do you have help with the clean-up afterwards? Some of your feasts, and I mean feasts, I know you gotta be beat afterwards...hopefully, someone else does the dishes!
22”
i do have help. but when i do jewish holidays and such, the really large cooks, i tend to clean as i cook. it's relaxing to wash pots and pans sometimes. mindless and i can rest my brain. i try not to crap up the kitchen. i also have a good sous chef, my younger son. he knows all the recipes as most of my recipes are not documented, except when @Joan asks me to draft a recipe. without her, my kids probably wouldn't have a clue. but it's more than recipes. there's a lot of techniques. to me the techniques are equally, if not more important, than the recipe.
