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re: I'm picking up my Green Mountain Grill on Saturday
Posted on 12/13/19 at 4:53 am to Large Farva
Posted on 12/13/19 at 4:53 am to Large Farva
quote:
Spatchcock then dry rub?
If you have time, dry brine.
Chicken is easy. Cook it at 325-350 til done and it will taste smoky with crisp skin.
A good way to break it in and play with it.
2
Posted on 12/13/19 at 8:10 am to Jax-Tiger
Forgive me, dry brine?
Posted on 12/13/19 at 9:49 am to Jax-Tiger
quote:
Cook it at 325-350
Do that and it will hardly have any smoke flavor at all. I know. I own one. Get an A-Maze-N smoke tray. Thank me later.
Congrats Farva. Which model you getting?
And pork butt.
This post was edited on 12/13/19 at 9:51 am
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