"jerryeveretts" > wrote:
> I'm not some kind of BBQ afficianado, but soon I will be
> [ . . . ]
> Now for the question. Friday night (Yes the day after Tgiving) I will
> cook a whole Lip-on for the family after they get back from shopping. I
> am thinking just basic salt and pepper, using the indirect plate under
> the grate at 300degrees till done... any suggestions?

Well, boy. Looks like you done jumped in with both feet! Although I've been
said to give people a lot of lip, I got no idea of what a 'whole Lip-on'
is, so all I can suggest is: http://www.eaglequest.com/~bbq/

--
Nick. Support severely wounded and disabled Veterans and their families!

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