On 25-Sep-2008, =?iso-8859-1?B?VEZNrg==?= > wrote:

> "Brick" > wrote
>
> > You can smoke or you can grill. I don't know of any way to successfully
> > marry the two and I wouldn't do it if I did. I like to cook dead animal
> > parts, but I have to desire to flog myself bloody in the process. That
> > said, I'm gonna choose a method, cook the meat and eat it. I'm not
> > going to mix methods or try to pretend I'm Julia childs in my backyard.
> > To steal a phrase from Chef Juke "Nobody goes hungry at my house"
>
>
> Way back in the old days in Tn I used to have a POS steel grill out back by
> the big old block cooker.
> When I was finished smoking I'd grab a big shovelful of coals from the
> firebox and toss them in the grill. Then I'd put some dry bark from a
> shag-bark hickory on, slap on the grate and add either pork chops or chicken
> parts for hors'deuvres. They'd take a whopping 10-25 minutes to cook.
>
> That combo was as close as you can get to smoke grilling.
>
>
> TFM®

Yep, that's about it. I haven't tried to make any smoke in my grill and
probably won't. I'm learning to like my food with a whole lot less smoke
on it. Most of the stuff I have in the freezer is too strong. I like it about
the way BJ makes it.

--
Brick(Youth is wasted on young people)