G
Guest
Guest
Hi,
Here's my best shot at having Chris delete one of my posts....
I've decided that ribs, chicken, and salmon on the WSM just aren't worth the time! From now on it's gonna be butt, brisket, tri-tip, flank steak, etc.--it's gotta be big, thick, and well-marbled.
Such heresy demands justification:
Ribs: It's a lot of work (e.g., pulling membranes), it doesn't reheat well, and I can't fit that much on my WSM anyway. I've tried four times. Getting better slowly, but figure I'll never be THAT MUCH better than Armadillo Willy's. I'd rather just spend the $10 for guaranteed good ribs at AW's.
Chicken: I don't think the hammy smoke ring really complements chicken. I like it much better indirect-cooked on my grill--tastes more chickeny and I love a crispy skin.
Salmon: Easier (e.g., judging doneness) and tastier fried on the stove.
The meats that still make the cut have a much better reward/effort ratio, even if some of them do require over-nighters. My wife and I love standing over a plate of hot brisket or butt around breakfast-time. It's amazing how much we have to sample to make sure lunch is going to come out all right.
Obviously just my opinion. Your mileage may vary.
--Tom
Here's my best shot at having Chris delete one of my posts....
I've decided that ribs, chicken, and salmon on the WSM just aren't worth the time! From now on it's gonna be butt, brisket, tri-tip, flank steak, etc.--it's gotta be big, thick, and well-marbled.
Such heresy demands justification:
Ribs: It's a lot of work (e.g., pulling membranes), it doesn't reheat well, and I can't fit that much on my WSM anyway. I've tried four times. Getting better slowly, but figure I'll never be THAT MUCH better than Armadillo Willy's. I'd rather just spend the $10 for guaranteed good ribs at AW's.
Chicken: I don't think the hammy smoke ring really complements chicken. I like it much better indirect-cooked on my grill--tastes more chickeny and I love a crispy skin.
Salmon: Easier (e.g., judging doneness) and tastier fried on the stove.
The meats that still make the cut have a much better reward/effort ratio, even if some of them do require over-nighters. My wife and I love standing over a plate of hot brisket or butt around breakfast-time. It's amazing how much we have to sample to make sure lunch is going to come out all right.
Obviously just my opinion. Your mileage may vary.
--Tom